Lemon Rice (Chitranna) and Pinapple Raita

About Lemon Rice (Chitranna) and Pinapple Raita

Ingredients

• Lemon rice
• Rice, cooked 1½ cups
• Lemon juice 1½ tbsps
• Ginger, finely chopped 1 tsp
• Green chillies, finely chopped 1 tsp
• Salt to taste
• Refined oil 1 tbsp
• Mustard seeds 1½ tsps
• Split Bengal grams (chana dal), soaked and drained 2 to 3 tbsps
• Curry leaves 8 to 10
• Turmeric powder 1 tsp
• Pineapple raita
• Tinned pineapple slices, chopped 3
• Low fat yogurt 1 cup
• Honey 3 tsps
• Fresh mint leaves, chopped 2 tsps

How to Make Lemon Rice (Chitranna) and Pinapple Raita (Stepwise Photos)

Method

1. Take lemon juice in a small bowl, add ginger, green chillies and salt and mix well.
2. Take rice in a large mixing bowl, add the lemon juice mixture and mix well.
3. Heat oil in a deep non-stick pan, add mustard seeds and splutter. Add Bengal gram and curry leaves and saute till the grams are lightly browned.
4. Add turmeric powder and rice mixture and mix well till the rice is well coated with the masala. Transfer into a serving bowl.
5. To make raita, take yogurt and honey in another bowl and whisk till well blended.
6. Add pineapple and mint leaves and mix well.
7. Transfer into a serving bowl and serve with lemon rice.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps