Doddapatre Soppina Chitranna | How to make Spiced Indian Thyme Rice

Doddapatre Soppina Chitranna which refers to the Indian Thyme Rice is a healthy rice dish made with Thyme leaves and spice paste.

Thyme leaves are called as Doddapatre Soppu in Kannada. This herb has medicinal properties well known for curing skin allergies, rashes and helpful in fighting a dry cough. And it is also easy to cook and include in our meals.

The leaves are sauteed and ground as a paste with spices. This makes it easy to prepare a Chitrannam and it surely makes a wonderful lunch box dish. I adapted this recipe from here. This dish is surely a wonderful one to have on your menu.

We used to have this plant many years ago, and we have been trying to grow it back. However, it dries up each time. So when I had to make this, I requested my colleague to get me some. Even then I stored it in the fridge, the leaves had frostbite. I still went ahead and made with the leaves. The spice paste turned out so good!

I took it for my lunch and all my colleagues enjoyed it as well. Some of them didn’t know about this way of preparation, even though they have the plant. So they will be making it soon.

Doddapatre Soppina Chitranna is my choice for D in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for D in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba

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Step By Step Pictures for making Doddapatre Soppina Chitranna

Doddapatre Soppina Chitranna | How to make Spiced Indian Thyme Rice

Ingredients Needed:

For the ground paste:

10 to 12 Indian Thyme Leaves / Doddapatre
3/4 tsp Cumin Seeds / Jeera
1 tsp Chana Dal
1 tsp Urad Dal
1/2 cup Copra / Dry Coconut, grated
5 to 6 Dry Red Chillies

For the Rice Tempering

1.5 cups Rice
2 tsp Cooking oil
1 tsp Mustard seeds
1/2 tsp Chana Dal
1/2 tsp Urad Dal
A Pinch Asafoetida /Hing
1 tbsp Peanuts roasted
6 to 7 Cashew Nuts
1 sprig Curry leaves
Salt to taste

How to make the Chitrannam:

For the Rice

Wash and soak the rice for 20 mins. Cook the rice in your regular method.
Spread and dry the cooked rice before mixing with the herb paste.

For the paste:

Heat oil in a kadai and add urad dal, chana dal, cumin, red chilies, thyme leaves. Roast all on a slow flame, then add the copra and mix well. Transfer to a plate and let it cool down.
Next grind to a smooth paste with water. Keep it aside.

For making the Chitrannam:

Heat oil in a nonstick pan, add mustard, once it starts spluttering add the chana, urad dal, groundnuts, cashew nuts, curry leaves, and hing. Fry for a few minutes.
Now add the ground paste and fry for a minute. Let the mix get well cooked.
Mix in the cooked rice, sprinkle some salt and mix until everything is well incorporated.
Serve with papad

Doddapatre Soppina Chitranna | How to make Spiced Indian Thyme Rice

Doddapatre Soppina Chitranna which refers to the Indian Thyme Rice is a healthy rice dish made with Thyme leaves and spice paste.

• CourseLunch Box, Main Dish - Rice
• CuisineKarnataka
• By Cook MethodStovetop
• OccasionLunch Box, Meals for Two
• By DietDiabetic, Healthy Recipes
• KeywordDiabetic diet, Doddapatre Soppina Chitranna, Indian Thyme Rice

Servings4 people

Prep Time10 minutes

Cook Time15 minutes

Ingredients

For the ground paste:

• 10 to 12 Indian Thyme Leaves / Doddapatre
• 3/4tsp Cumin seeds / Jeera
• 1tsp Chana Dal
• 1tsp Urad dal
• 1/2cup Copra/ Dry Coconut, grated
• 5 to 6 Dry Red Chillies

For the Rice Tempering

• 1.5cups Rice
• 2tsp Cooking Oil
• 1tsp Mustard Seeds
• 1/2tsp Chana Dal
• 1/2tsp Urad dal
• A Pinch Asafoetida /Hing
• 1tbsp Peanuts roasted
• 6 to 7 Cashew Nuts
• 1sprig Curry leaves
• Salt to taste

Instructions

For the Rice

1. Wash and soak the rice for 20 mins. Cook the rice in your regular method.
2. Spread and dry the cooked rice before mixing with the herb paste.

For the paste:

1. Heat oil in a kadai and add urad dal, chana dal, cumin, red chilies, cleaned thyme leaves. Roast all on a slow flame, then add the copra and mix well. Transfer to a plate and let it cool down.
2. Next grind to a smooth paste with water. Keep it aside.

For making the Chitrannam:

1. Heat oil in a nonstick pan, add mustard, once it starts spluttering add the chana, urad dal, groundnuts, cashew nuts, curry leaves, and hing. Fry for a few minutes.
2. Now add the ground paste and fry for a minute. Let the mix get well cooked.
3. Mix in the cooked rice, sprinkle some salt and mix until everything is well incorporated.
4. Serve with papad

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Posted in: Indian Cook