Instant nimbe hannina gojju (hot and sweet lemon sauce)

Main Dish
1 servings
15 min
20 min
Very Easy


Number of serving: 1
Jaggery - 1/4 cup

Rice Flour - 1 tablespoon

Fried Bengal Gram Flour - 1 tablespoon

Sambar Powder - 1 teaspoon

Oil - 1 teaspoon

Slit Green Chillies - 3

Curry Leaves- a few

Mustard Seeds -3/4 teaspoon

Channa Dal - 3/4 teaspoon

Urad Dal - 3/4 teaspoon

A pinch of Hing

Turmeric -1/2 teaspoon

Water - 2 cups

Lemon Juice from half a lemon

Salt to taste

Chopped coriander for garnish - 1 table spoon


  • Heat oil in a pan. Add mustard and allow to splutter. Add the urad dal and chana dal.
  • Saute for a few seconds. Add the green chillies and the curry leaves, saute for a few seconds.
  • Add the hing and the turmeric powder. Pour the water into this and add in the jaggery. Stir to melt the jaggery.
  • Mix the roasted Bengal Gram powder and the rice flour in enough water to make a smooth paste.
  • Add this paste to the jaggery mixture in the pan, stirring well ensuring there are no lumps.
  • Add the sambar powder and salt. Boil on low heat for about 5 minutes. The sauce will thicken. Take off the fire.
  • Squeeze in the lemon juice. Garnish with chopped coriander and serve hot with dosa or Rawa Upma.

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