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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, Black Rice Thatte Idli, Spinach Coconut Chutney & Whey Veg Soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Black Rice Thatte Idli, Spinach Coconut Chutney & Whey Veg Soup is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Black Rice Thatte Idli, Spinach Coconut Chutney & Whey Veg Soup estimated approx 1 hr.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Black Rice Thatte Idli, Spinach Coconut Chutney & Whey Veg Soup using 36 ingredients and 9 steps. Here is how you can achieve that.

#toc2 #cookpadindia

This Thatte Idli or Plate Idli ( Thatte means plate in Kannad ) is prepared with Traditional Black Kuruvai Rice, which is high in nutrients.

The Chutney I have given a twist and added blanched spinach to my regular coconut chutney.

I had some whey water after making Hung curd so thought why not cook some delicious Veg soup with it, so threw in some carrot, beans and jute leaves in it and added hung curd balls & Walla! a delicious, nutritious healthy soup was born
So a little mix and match of everything lead it to be a healthy and nutritious breakfast, which I enjoyed thoroughly!

Ingredients and spices that need to be Get to make Black Rice Thatte Idli, Spinach Coconut Chutney & Whey Veg Soup:

1. For Idli Batter
2. 1 Cup Black Kuruvai Rice (180 gms)
3. 1/3 Urad Dal (70 gms)
4. 1/4 tsp Methi / Fenugreek seeds
5. 1/4 tsp Salt
6. For Spinach Coconut Chutney
7. 100 gms Spinach Blanched
8. 1 Small Coconut pieces or grated
9. 4-5 Green Chillies
10. 1 inch Ginger
11. 2 tbsps Sattu
12. as per taste Lemon juice
13. as per taste Salt
14. 1 cup Water or as needed
15. For Chutney Tempering
16. 1-2 tbsp coconut oil or Veg oil
17. 1 whole dry Chilli
18. 1/2 Tsp Mustard seeds
19. 1/2 Tsp Cummin seeds
20. 1/2 tbsp Urad Dal
21. 1/8-1/4 tsp Hing powder
22. As needed Few Curry Leaves
23. For Whey Soup
24. 3-4 Cups Hung Curd Whey water
25. 1 cup Mixed vegetables,here I have used carrot & beans
26. Handful Jute Leaves (or Spinach) frozen or fresh
27. 1 small onion chopped
28. 1 small Ginger finely chopped or grated
29. as per taste Salt
30. 100 gms Hung Curd
31. 1-2 Tsp Tapioca flour (or cornstarch)
32. 1-2 Tsp Sesame oil (or Veg oil)
33. Whole Spices for Soup
34. 1 Red Dry Chilli
35. 1 generous pinch of Cummin seeds
36. 5-6 Coarsely crushed Black Peppercorns

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

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.
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.)
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.
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 !
5. 
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.
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.
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 !
9. 

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