Chitranna

Rinse the Basmati rice thoroughly under cold water until the water runs clear. Drain the Basmati rice and cook it with 500 grams of Water in a rice cooker or pot until fluffy and each grain is separate. Allow the cooked Basmati rice to cool completely and spread it on a plate to prevent stickiness.

In a large pan or kadai, heat the Ghee over medium flame.

Add the Mustard seeds to the hot Ghee. Once the Mustard seeds begin to splutter, add the Urad dal and Chana dal.