21 July, 2017


Posted in : RICE ITEMS - PULAV / MASALA BATH / BISIBELE BATH / CHITRANNA on by : Divya Suresh Tags:

Yes… as the name itself suggests, this kind of chitranna is made in temples for naivedya and distribute among devotees as Prasada. Last week my sis-in-law was here and we all visited few temples and there when I received this prasada, it suddenly strike my mind that I haven’t yet posted this recipe in my blog. So today gladly going to share the recipe of this dish with you all. You can make the gojju and refrigerate it for 3 to 4 days and whenever you want to use, just mix it with the cooked rice. In my experience one day old gojju tastes best when mixed with hot steaming rice. So whenever you plan to prepare this rice, make this gojju one day in advance.

I personally like the combo of temple chitranna & akki kadalebele payasa or temple chitranna & dates/kharjura paratha


You may also like to checkmosaranna , mavinakayi chitranna , Jola-nimbe chitranna , sweet corn rice , bread-anaar masala rice  , Pineapple fried rice , fried rice , vangibath , broccoli-beetroot masala rice , kaayi ganji , 


      Ingredients :

  • Oil – 1 to 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Bengal gram – 2 tbsp
  • Black gram lentil – 1&1/2 tbsp
  • Peanuts – 1/3 cup
  • whole red chilli (non spicy) – 4 to 6
  • Curry leaves – few

     Other herbs & spices :

  • Turmeric powder – 1/2 tsp
  • Red chilli powder (hot) – 1/2 tsp
  • Black pepper powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Fenugreek seeds powder – 1/2 tsp
  • Sesame seeds powder – 1 tbsp


  • Tamarind – 1 big lemon sized
  • Water – 1/4 cup
  • Jaggery – 1 tbsp or as per taste
  • Salt to taste



  • Soak tamarind in 1/4 cup of water

  • Dry roast sesame seeds and grind it into  powder


  • Heat oil in a Pan, add in mustard seeds, bengal gram, black gram lentil, peanuts, whole red chillies and curry leaves and saute for a while
  • Now add in all the ingredients under the heading ” other herbs & spices “, except sesame seeds powder and combine everything well


  • Squeeze well the soaked tamarind and add that tamarind juice, rock salt and jaggery
  • Allow it to boil for two minutes while stirring



  • Transfer to a bowl and add in roasted sesame seeds powder, mix well


  • Pour this mixture over the cooked rice and combine everything well and serve