Wash rice and cook it in the proportion 1: 2.5/3 ie 1 glass rice,2.5/3 glass water. The cooked rice grains should be separate,not mushy. Once cooked, spread the cooked rice on a wide plate. This will make the grains separate further & also helps to cool quickly. It has to be cooled properly before using.
Pick , wash and clean ajwain leaves .
To a small kadai , add a tsp oil. Add all the masala ingredients listed ie Urad dal , Channa dal , Pepper and Red Chilli . Let they turn golden.
Add roughly chopped Ajwain leaf. Saute til leaf wilts.
Let they cool. Add little water and grind to a chutney consistency.Keep aside .
Take a pan / kadai . Prepare a tempering . Heat Oil , add Urad dal,Channa dal and Ground Nut. Let they splutter . Add jeera , broken red chilli and few curry leaves.
Add ground masala to the tempering.Add haldi and salt to taste. Saute 4-5 mins. Let the chutney thicken well and get nice gojju like consistency. Switch off.
Add grated kopra and squeeze lime. Add cooked rice to the masala mix. Mix nicely. Adjust Salt n lime.
That's it.. Ajwain Rice or Doddapatre Chitranna is ready !! Serve with some papad on sides or any raita .
Keyword AJWAIN LEAF RICE, doddapatre soppina chitranna, sambarballi anna