Ingredients

Rice —1 cup

Ingredients for grinding masala

Doddapatre soppu (Indian borage//Mexican mint//ajwain leaf)—20

Green chillies (hasiru menasina kayi//hari mirch)—4 to 5

Fresh grated coconut (kayi turi//nariyal)—1/2 cup

Oil—3 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Channa dhal ( kadale belle)—1 tablespoon

Urad dhal (uddina belle)—1 tablespoon

Asafoetida (hing//ingu)—1 teaspoon

Kadale kayi bija (peanuts//ground nuts)—handfull

Curry leaves (karibevu//kadipatta)—few

Lemon (nimbe hannu//nimbu)—1

Salt—to taste

Sugar—1 teaspoon

Wash and cook rice in pressure cooker for 3 whistles.

Don’t cook rice mushy.

For 1 cup of rice add 2 1/2 cup of water,so that grains are separate.

Keep it aside to cool.

Now grind washed doddapatre soppu,green chillies,coconut grated together adding little water to a coarse mixture.

Heat oil in a thick bottomed pan or kadai,once’s hot enough add ground nuts

Sauté till they turn crisp and turns to light brown colour,on medium flame

Then add sasive,jeerige,kadale belle,uddina belle,hing,karibevu and saute till dhals turns brown.

Next add ground masala paste and fry for a few minutes.

Then add ,salt and mix well.

Add in squeezed lemon juice.

Switch off the stove.

Add in cooked and cooled rice and mix well gently.

Now tasty delicious,healthy doddapatre soppu chitranna is ready to serve.