Doddapatre Soppina Chitranna Recipe (Spiced Indian Thyme Rice)
A vegetarian South Indian Recipes recipe with -/2 cooked rice, tablespoons sunflower oil, indian borage (doddapatre) - cleaned washed and separated. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
14 steps- 1
To start preparing Doddapatre Soppina Chitranna (Indian Thyme Rice) Recipe, get all the ingredients handy first
-/2 cooked rice(1 cups)indian borage (doddapatre) - cleaned washed and separated(10) - 2
Heat a teaspoon of oil in wide bottomed kadai and add urad dal, channa dal, cumin and roast them on medium flame until the dals turn golden
cumin seeds (jeera)(3/4 teaspoon)white urad dal (split)(1 teaspoon)white urad dal (split)(1/2 teaspoon) - 3
Transfer the seasoning to a mixie/ food processor
- 4
Add red chillies to the kadai and roast them on low flame until the pungent odour is slightly reduced (takes about 1-2 minutes)
byadagi dried chillies(3)guntur dried chillies(3) - 5
Add desiccated coconut and fry for a minute until the pleasant aroma rises
dessicated coconut - chopped(1/2 cup) - 6
Cool this and add to the mixie along with other ingredients
- 7
Fry doddapatre leaves in kadai for a minute or two till the leaves wilt
coriander (dhania) leaves - a few sprigs finely chopped for garnishsprig curry leaves(1) - 8
Transfer the leaves to the mixie
coriander (dhania) leaves - a few sprigs finely chopped for garnishsprig curry leaves(1) - 9
Now grind all the ingredients into a smooth paste using little water
- 10
Heat oil in wide bottomed pan and add mustard, once it starts spluttering add the channa and urad dal, groundnuts, curry leaves and hing
white urad dal (split)(1 teaspoon)coriander (dhania) leaves - a few sprigs finely chopped for garnishmustard seeds(1 teaspoon)white urad dal (split)(1/2 teaspoon)sprig curry leaves(1) - 11
Fry till the dals turns golden and the groundnuts are done (the skin starts to peel)
- 12
Now add the ground paste and fry for a minute
- 13
Mix in the cooked rice, sprinkle some salt and mix until everything is well incorporated
-/2 cooked rice(1 cups)salt - to taste - 14
Doddapatre Soppina Chitranna (Indian Thyme Rice) Recipe is now ready with some chopped coriander leaves to garnish
-/2 cooked rice(1 cups)indian borage (doddapatre) - cleaned washed and separated(10)dessicated coconut - chopped(1/2 cup)coriander (dhania) leaves - a few sprigs finely chopped for garnishsprig curry leaves(1)
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Doddapatre Soppina Chitranna Recipe (Spiced Indian Thyme Rice)
A vegetarian South Indian Recipes recipe with -/2 cooked rice, tablespoons sunflower oil, indian borage (doddapatre) - cleaned washed and separated. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
14 steps- 1
To start preparing Doddapatre Soppina Chitranna (Indian Thyme Rice) Recipe, get all the ingredients handy first
-/2 cooked rice(1 cups)indian borage (doddapatre) - cleaned washed and separated(10) - 2
Heat a teaspoon of oil in wide bottomed kadai and add urad dal, channa dal, cumin and roast them on medium flame until the dals turn golden
cumin seeds (jeera)(3/4 teaspoon)white urad dal (split)(1 teaspoon)white urad dal (split)(1/2 teaspoon) - 3
Transfer the seasoning to a mixie/ food processor
- 4
Add red chillies to the kadai and roast them on low flame until the pungent odour is slightly reduced (takes about 1-2 minutes)
byadagi dried chillies(3)guntur dried chillies(3) - 5
Add desiccated coconut and fry for a minute until the pleasant aroma rises
dessicated coconut - chopped(1/2 cup) - 6
Cool this and add to the mixie along with other ingredients
- 7
Fry doddapatre leaves in kadai for a minute or two till the leaves wilt
coriander (dhania) leaves - a few sprigs finely chopped for garnishsprig curry leaves(1) - 8
Transfer the leaves to the mixie
coriander (dhania) leaves - a few sprigs finely chopped for garnishsprig curry leaves(1) - 9
Now grind all the ingredients into a smooth paste using little water
- 10
Heat oil in wide bottomed pan and add mustard, once it starts spluttering add the channa and urad dal, groundnuts, curry leaves and hing
white urad dal (split)(1 teaspoon)coriander (dhania) leaves - a few sprigs finely chopped for garnishmustard seeds(1 teaspoon)white urad dal (split)(1/2 teaspoon)sprig curry leaves(1) - 11
Fry till the dals turns golden and the groundnuts are done (the skin starts to peel)
- 12
Now add the ground paste and fry for a minute
- 13
Mix in the cooked rice, sprinkle some salt and mix until everything is well incorporated
-/2 cooked rice(1 cups)salt - to taste - 14
Doddapatre Soppina Chitranna (Indian Thyme Rice) Recipe is now ready with some chopped coriander leaves to garnish
-/2 cooked rice(1 cups)indian borage (doddapatre) - cleaned washed and separated(10)dessicated coconut - chopped(1/2 cup)coriander (dhania) leaves - a few sprigs finely chopped for garnishsprig curry leaves(1)
Rate this recipe
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