### TranslatedIngredients: 1-1/2 cups Cooked rice,2 tablespoons Sunflower 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,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 ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: 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.