Lemon Rice/Fodnicha Bhat

Lemon Rice/Fodnicha Bhat

By Harshada
  • Serves: 2
  • Prep Time: 10
  • Cooking: 10
  • Calories:

My Sunday evening meals are generally light (after heavy lunches followed by extra long naps, there is no scope heavy dinner).

And they are generally made with leftovers either from morning breakfast or lunches.I normally do not cook with the previous days leftovers.For me the definition of leftover is the excesses from the same days meals. And since sunday evenings are spent out shopping or on long drives , but we mostly prefer eating at home ,so want them to be made with least efforts and time.

With lots of cooked basmati rice remaining from the lunch , a quick lemon rice was the obvious choice. We call it Fodnicha Bhat in Maharashtra. But the recipe is said to have originated in south India,where its made with tamarind ,instead of lime. Many a times scraped dry coconut is also added ,along with chana dal.



  1. Heat oil in a kadhai , add mustard and cumin .Once they splitter , add curry leaves and peanuts and fry for 2 mins
  2. add onions and fry till translucent
  3. Add turmeric and lemon juice and mix. Add the cooked rice and mix together.
  4. Add salt , sugar and coriander and mix.
  5. Cook ,covered on a low flame for 1-2 mins.
  6. Serve hot with papads and pickles.

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