An easy and delicious recipe made with cooked rice, herbs, spices and veggies. An excellent way to use leftover rice.
3 cups cooked rice
1/2 cup onion, finely chopped
2 carrots, grated
4 green chillies, finely chopped
3 sprigs curry leaves, finely chopped
1/4 cup coriander leaves, finely chopped
1 inch ginger, finely chopped
1/2 teaspoon cumin seeds
1 teaspoon salt
3/4 cup idiyappam rice flour
Oil for making rottis
Grind the cooked rice in a mixie without adding any water. Just a pulse for a few seconds will do. The ground paste need not be very smooth. A coarse paste will do.
Transfer the ground paste to a big bowl. To the paste add in the finely chopped onion, grated carrots, green chillies, curry leaves, coriander leaves, ginger, cumin seeds and the salt.
Finally add the rice flour little by little and knead the mixture to a soft dough. Do not add any water.
Make balls out of the dough. A tennis ball size will work for the recipe. While making the balls, wet your hands in water frequently so the dough does not stick to the hands.
Take a banana leaf or a parchment paper. Spread the prepped ball to a six to seven inch size roti. Use your palm to spread the roti. Wet hands frequently so the dough does not stick while spreading.
After shaping the rotti, make small holes on the rotti so it cooks evenly.
Heat a tawa and sprinkle a little oil. Transfer the banana leaf on the tawa. Leave it for a few seconds. Peel the banana leaf. Sprinkle little oil on the rotti. Cover the rotti with a lid and cook for a couple of minutes. Flip the rotti and cook for a minute more.
Rottis are ready.
- Prep Time: 15m
- Cook Time: 15m
Keywords: leftover rice rotti