Chawal ki Roti
by Tarla Dalal
Added to 601 cookbooks
This recipe has been viewed 78553 times
Rice flour combined with cooked left-over rice can be used in many surprising and novel ways. I have used this combination to prepared delicious rotis. To perk up their flavour garlic, ginger and green chillies are added. Curds are added to make the rotis soft. This is a good way to make use of left-over rice. Serve these hot with a spicy pickle.
- Combine all the ingredients in a deep bowl and knead into a firm dough using enough water.
- Divide the dough into 8 equal portions and roll each portion into a 125 mm. (5") diameter circle.
- Heat a non-stick tava (griddle) and cook each roti till they turn golden brown in colour from both the sides.
- Repeat with the remaining dough to make 6 more rotis.
- Serve hot.
Nutrient values per roti
|Vitamin A||42.8 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||0.1 mg|
|Folic Acid||2.7 mcg|
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