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Home Dish Black Rice Thatte Idli, Spinach Coconut Chutney & Whey Veg Soup

Black Rice Thatte Idli, Spinach Coconut Chutney & Whey Veg Soup

Name: How to cook Black Rice Thatte Idli, Spinach Coconut Chutney & Whey Veg Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Black Rice Thatte Idli, Spinach Coconut Chutney & Whey Veg Soup

#toc2 #cookpadindia

Ingredient

Food ration :

3-4 servings

Cooking time :

1 hr

1 Cup

Black Kuruvai Rice (180 gms)

1/3

Urad Dal (70 gms)

1/4 tsp

Methi / Fenugreek seeds

as per taste

Salt

100 gms

Spinach Blanched

Small Coconut pieces or grated

4-5

Green Chillies

1 inch

Ginger

2 tbsps

Sattu

as per taste

Lemon juice

1 cup

Water or as needed

1-2 tbsp

coconut oil or Veg oil

whole dry Chilli

1/2 Tsp

Mustard seeds

1/2 Tsp

Cummin seeds

1/2 tbsp

Urad Dal

1/8-1/4 tsp

Hing powder

As needed

Few Curry Leaves

3-4 Cups

Hung Curd Whey water

1 cup

Mixed vegetables,here I have used carrot & beans

Handful

Jute Leaves (or Spinach) frozen or fresh

small onion chopped

small Ginger finely chopped or grated

100 gms

Hung Curd

1-2 Tsp

Tapioca flour (or cornstarch)

1-2 Tsp

Sesame oil (or Veg oil)

Red Dry Chilli

generous pinch of Cummin seeds

5-6

Coarsely crushed Black Peppercorns

Cooking instructions

* Step 1

Wash & Soak rice and Urad Dal separately, in one just add methi seeds too. After 5-6 hours (or overnight) grind each really fine, no granule should be seen. You can use same water that you have used for soaking.

* Step 2

Grind the Urad dal first. Use fridge water if mixie jar is getting hot at the bottom. Now combine the both the grinded batter & add salt and whisk 100 counts with your hand. Make a thick batter, not runny. Set aside in warm place overnight. It should ferment and rise. Keep a larger plate underneath incase it overflows while fermenting. (Make Idli or Dosa as per your desire for breakfast or anytime. Keep it in fridge, if not using immediately.)

* Step 3

After the batter is ready, for Thatte Idli, pour the batter in an oiled steel plate, here I have used an 7-8 inches Dhokla steamer plate and steam it for 20 minutes or until the skewer/ Knife inserted in the Idli comes out clean. Take it out and let it be in the plate for few minutes and then put it upside down and put it on a plate to serve or you can cut it and serve and share from the steamer plate.

* Step 4

For Chutney: Put all ingredients in a jar and grind till all ingredients get grinded. Add water as needed to help in grinding and till you reach the desired consistency of the chutney. Check salt and sourness and add if needed & you are down. Now heat oil in a Tempering pan and add tear and add the dry Chilli, then the mustard and Cummin and Urad Dal, hing and atlast the curry leaves. Pour the tempring on the prepared chutney and you are done. Serve it with Dosa, Idli etc. Enjoy !

* Step 5

* Step 6

For the Whey Veg Soup: Heat oil and add the dry chilli, Cummin seeds once it splutters add in black peppercorns & the onion and saute it for a minute or so add in ginger too and saute it.

* Step 7

Add in the carrot and beans and saute for a minute or so then add the whey water and cook till veggies are almost done. In the process of cooking, add salt too.

* Step 8

Now take the Hung curd and add tapioca flour or corn flour and mix it and form small lime sized balls and keep it ready. Once beans and carrots gets cooked by 95%, add in the jute leaves and cook for another 10-15 minutes till the raw flavour of the leaf goes off. Once done, add the hung curd balls and boil for 5 minutes or so and serve it hot !