Recipe for Khichdi Roti
Course: Indian Breakfast | Cuisine: Indian | Diet: Vegetarian
Description:
Thereโs something comforting about a warm plate of khichdi or pongal, especially when paired with a dollop of golden ghee. However, leftover khichdi can sometimes be hard to enjoy as it cools down, with its texture and taste changing after reheating. If you find yourself with excess khichdi that seems unappealing the next day, consider transforming it into crispy, delicious Khichdi Roti. The blend of rice flour and khichdi creates a crispy, golden-brown roti that is perfect for breakfast or as a snack. The beauty of this recipe lies in its ability to repurpose what might otherwise go to waste, turning it into something delectable.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Khichdi/Pongal | 1 cup |
| Rice Flour | 1/4 cup (or as needed) |
| Oil | As needed |
| Onion (optional) | 1/4 cup, finely diced |
| Salt | To taste |
Preparation Time:
0 minutes
Cooking Time:
15 minutes
Instructions:
-
Prepare the Tava:
Start by cutting a large piece of baking paper to fit the size of your tava (griddle) and lightly grease it with some oil. This will prevent the roti from sticking while cooking. -
Mix the Ingredients:
In a mixing bowl, combine your leftover khichdi (ensure it is at room temperature or cold, as hot khichdi will be too messy to handle). Add in rice flour gradually, just enough to bind the mixture together. If using onions, add them to the mix, and then season with a pinch of salt to taste. Stir the ingredients well until the mixture is evenly combined. The dough should not be overly moist; it should hold together easily. If itโs too wet, slowly add a tablespoon of rice flour at a time until it reaches the right consistency. -
Form the Roti:
Heat your tava on a low flame. While itโs heating, take a golf ball-sized portion of the khichdi mixture and place it onto the prepared baking paper. Smear a little oil on your palm to prevent sticking, then gently flatten the dough into a round shape. You can make the roti as thin or thick as you prefer. -
Cook the Roti:
Carefully transfer the baking paper with the flattened dough onto the hot tava. Let it cook for about 15-20 seconds before gently peeling off the baking paper. Drizzle some oil around the edges of the roti and let it cook until the underside turns golden brown and crispy. Flip the roti and cook the other side until golden and crispy as well. -
Serve:
Once both sides of the roti are golden and crisp, remove it from the tava and serve it hot. For a truly indulgent meal, pair your Khichdi Roti with refreshing Burani Raita and tangy Aam Ka Achaar (mango pickle).
Notes:
- The amount of rice flour you add will depend on the consistency of your khichdi. Itโs important to eyeball the measurements and adjust accordingly to achieve a dough-like consistency.
- Feel free to adjust the level of salt depending on the seasoning of your khichdi.
- If you donโt have leftover khichdi, fresh khichdi can be used, but be sure to let it cool down before using it in this recipe.
This Khichdi Roti is a wonderful way to transform leftover food into a brand-new dish that will be loved by everyone in the family. Enjoy the crispy, savory goodness of this Indian breakfast treat!
