Doddapatre Rice

Doddapatre leaves are used for treating cough, cold, sore throat, indigestion and nasal congestion Doddapatre, Samabaraballi, Ajwain leaves, Mexican Mint, Indian Borage, is very useful medicinal plant/ herb. I have a pot full of this plant in on my deck. Other than using these leaves for medicinal benefits, I also use them to make thambli, Rasam, chutney and also bajji.

Flavorful, tasty and easy to make this Doddapatra rice. Cooked with no fancy yet simple ingredients. Trust me you can impress your family with this dish.

Preparation Time

Cooking Time


10 Mins

20 mins

2-3 people



o   1 Cup Rice

o   10-12 leaves of Doddapatre/ Samaraballi/ Ajwain/ Mexican Mint

o   ½ Cup diced carrot

o   ¼ Cup grated fresh coconut

o   3-4 Green chillies

o   Handful of cilantro leaves

o   Few Curry leaves

o   Salt to taste

o   Lemon juice

o   Ghee/ Oil

o   1 Tsp of Cumin seeds


o   Finely chopped Cilantro

o   Chopped Spring onion


o   In a large skillet, heat some ghee/oil add the cumin seeds. Slowly add the onion and curry leaves. Saute well.

o   In a mixer/ blender jar add the doddapatre leaves, coconut, green chillies and cilantro. Gring it to a coarse paste, add a little water if necessary. The paste should be little thicker than the regular chutney

o   Add the ground paste to the skillet and mix well. Cook till the raw smell is gone.

o   Add the rice, salt, lemon juice and mix well. Cook rice in pressure cooker or rice cooker with 2 to 2.5 cups of water

o   Garnish with chopped cilantro, green onion. Serve with Raita and papad.  


Note: If cooking in pressure cooker, one whistle and simmer for 3-4 mins and put off the stove.


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