Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, black rice thatte idli, spinach coconut chutney & whey veg soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Black Rice Thatte Idli, Spinach Coconut Chutney & Whey Veg Soup is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Black Rice Thatte Idli, Spinach Coconut Chutney & Whey Veg Soup is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have black rice thatte idli, spinach coconut chutney & whey veg soup using 36 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Black Rice Thatte Idli, Spinach Coconut Chutney & Whey Veg Soup:

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

Grind the urad dal first in a mixer or a grinder, into a smooth paste adding enough water. Once, urad dal is done, add rice, poha and sabudana and. Add spinach puree, white sesame seeds in the batter and mix well. Cover with lid and cook well.

Steps 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 !
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 !

Add spinach puree, white sesame seeds in the batter and mix well. Cover with lid and cook well. Transfer to the steel pot of an Instant Pot. Add the rice to the steel pot and mix well with. Take yogurt in a bowl and whisk well.

So that is going to wrap this up for this exceptional food black rice thatte idli, spinach coconut chutney & whey veg soup recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!