Doddapatre Soppina Chitranna Recipe (Spiced Indian Thyme Rice)
Doddapatre Soppina Chitranna (Indian Thyme Rice) Recipe is a one pot meal made with Thyme leaves as one of the main ingredients. Thyme leaves are called Doddapatre Soppu in Kannada. Its specialty lies in its health benefits and the ease of cooking. Doddapatre is a herb with medicinal properties well known for curing skin allergies, rashes and helpful in fighting dry cough.
Hence, Doddapatre Soppina Chitranna makes a great option for lunch boxes. Variants of this Indian Thyme Rice can also be prepared using broken wheat, foxtail millet and quinoa.
Take a look at the recipes that has thyme:
20 M
30 M
50 M
4 Servings
Ingredients
- 1-1/2 cups Cooked rice
- 2 tablespoons Cooking oil
- 10 Indian borage (Doddapatre) , cleaned washed and separated
- 3/4 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 1 teaspoon White Urad Dal (Split)
- 1/2 cup Dessicated Coconut , chopped
- 3 Byadagi Dried Chillies
- 3 Guntur Dried Chillies
- Coriander (Dhania) Leaves , a few sprigs finely chopped for garnish Ingredients for Tempering
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Chana dal (Bengal Gram Dal)
- 1/2 teaspoon White Urad Dal (Split)
- 1/4 teaspoon Asafoetida (hing)
- 1 tablespoon Raw Peanuts (Moongphali)
- 1 sprig Curry leaves
- Salt , to taste
How to make Doddapatre Soppina Chitranna Recipe (Spiced Indian Thyme Rice)
To start preparing Doddapatre Soppina Chitranna (Indian Thyme Rice) Recipe, get all the ingredients handy first.
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. Transfer the seasoning to a mixie/ food processor.
Add red chillies to the kadai and roast them on low flame until the pungent odour is slightly reduced (takes about 1-2 minutes). Add desiccated coconut and fry for a minute until the pleasant aroma rises. Cool this and add to the mixie along with other ingredients.
Fry doddapatre leaves in kadai for a minute or two till the leaves wilt. Transfer the leaves to the mixie.
Now grind all the ingredients into a smooth paste using little water.
Heat oil in wide bottomed pan and add mustard, once it starts spluttering add the channa and urad dal, groundnuts, curry leaves and hing. Fry till the dals turns golden and the groundnuts are done (the skin starts to peel).
Now add the ground paste and fry for a minute. Mix in the cooked rice, sprinkle some salt and mix until everything is well incorporated. Doddapatre Soppina Chitranna (Indian Thyme Rice) Recipe is now ready with some chopped coriander leaves to garnish.
sindhu bharadwaj
Sindhu is a food blogger, photographer and an ex digital marketing professional. She believes that that food, just like life, has many facets to it in the form of cuisines and lives by the line.. “Life is a kitchen and you’ve got to put on your best apron and whip up something incredible.” 🙂
