Doddapatre Soppina Chitranna Recipe (Spiced Indian Thyme Rice)

sindhu bharadwaj

February 5, 2023

3934 Ratings

Time:Prep: 20 M|Cook: 30 M|Total: 50 M

Makes:4 Servings

Meal:Lunch

Cuisine:South Indian Recipes

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:

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:

Ingredients

Ingredients for Tempering

1-1/2 Cooked rice

2 Oil

10 Indian borage (Doddapatre), cleaned washed and separated

3/4 Cumin seeds (Jeera)

1 Chana dal (Bengal Gram Dal)

1 White Urad Dal (Split)

1/2 Dessicated Coconut, chopped

3 Byadagi Dried Chillies

3 Guntur Dried Chillies

Coriander (Dhania) Leaves, a few sprigs finely chopped for garnish

1 Mustard seeds (Rai/ Kadugu)

1/2 Chana dal (Bengal Gram Dal)

1/2 White Urad Dal (Split)

1/4 Asafoetida (hing)

1 Raw Peanuts (Moongphali)

1 Curry leaves

Salt, to taste

Instructions for 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.