Cook the rice first, I usually use 2 cups of rice to this I use 4.5 to 5 cups of water. This depends on the rice you use, to make this kind of rice specialties I usually cook the rice al dente or cook slightly softer. But, don’t make it too soft as it will spoil making any kind of rice variety.

Once the rice is cooked and then the pressure is released spread it on a plate so the rice grains do not stick with each other.

Meanwhile, in a wok add 2 tbsp of Ghee or Coconut Oil add freshly grated coconut and in a low to medium flame fry coconut until it changes to golden brown colour. Once done keep it aside until needed.

Next heat oil in a wok, once it’s hot add tsp of mustard seeds, once it splutters add peanuts and fry it, it changes colour now add slit green chillies it turns slightly white in colour.

Now add chana dal and urad dal they also change colour add tsp of cumin and curry leaves with a pinch of Hing.

Add required amount of salt and the roasted coconut into the wok with chopped coriander leaves and cooked cooled rice, mix all the ingredients until well combined.

Close the lid for 5 minutes in a low flame so the rice absorbs all the spices. Switch off the stove and serve it.

You don’t need anything to go with it, may be with some poppadums’ probably.

Ingredients:

Same ingredients as above plus a masala powder to go with the above said ingredients. Except reduce the green chillies to 2 to 3.

In a wok heat oil in a low flame add pepper corns, urad dal, Byadgi chillies and white Til seeds and fry 2 to 3 minutes until they all change colour to this add turmeric and dry copra and fry for another 2 to 3 minutes until the copra changes golden brown.

Once done transfer it to a plate to cool down.

Once it’s cool grind it to a powder.