leftover rice Breakfast
ingredients
Leftover Rice: Approximately 1.5 glasses
Egg: 1 egg
Sugar: A pinch
Salt: About 1/2 teaspoon
Flour: Approximately 2 cups, added gradually
Oil/Ghee/Coconut Oil: For kneading the dough and cooking
Coriander leaves : For topping on the rolled dough
Side Dish (Green Gram Curry)
Green Gram : 1 glass
Green Chillies: 3
Potato: 1 potato, cut into small pieces
Ginger: A small piece
Garlic: 2-3 cloves
Salt: To taste
Water: Enough to submerge the ingredients for cooking
Coconut Oil: 1 tablespoon
Cinnamon Stick (Patta): A small piece
Cardamom (Elakka): A small piece
Cloves (Karamboo): A small piece
Onion: Half an onion
.
Coconut Slices : A small amount
Coriander Powder : 1 teaspoon
Turmeric Powder : 1/2 teaspoon
Chilli Powder : 1/2 teaspoon
Chicken Masala Powder: 1 to 1.5 teaspoons
Hot Water: For gravy
Curry Leaves: A sprig
Coriander Leaves : A small amount
.
Garam Masala Powder/Biryani Masala Powder: A pinch
Preparation
Blend about 1.5 glasses of leftover rice with one egg, a pinch of sugar (to taste), and half a teaspoon of salt .Add an additional quarter cup of rice and enough water to submerge it, then blend again .Gradually add about two cups of flour, kneading until it forms a soft dough .Knead thoroughly with oil until smooth .Form into small balls, coat with oil .Flatten each ball, coat with oil, and let rest for 10 minutes .
Preparing the Side Dish (Green Gram Curry)
In a pressure cooker, add one glass of green gram (not soaked), three green chilies, a chopped potato, a small piece of ginger, a few cloves of garlic, salt, and water .Cook for about six whistles .Sauté cinnamon stick, cardamom pod, clove, chopped onion, and coconut pieces in coconut oil .Add the cooked green gram and potato mixture.Stir in coriander powder, turmeric powder, chili powder, and chicken masala powder .Add hot water and boil .Add curry leaves, chopped coriander leaves, and a pinch of garam masala powder .
Cooking the Porotta
Flatten the rested dough balls, applying oil.Roll the flattened dough tightly [11:36] or fold it like a layered flatbread .Cook on a heated tawa (griddle) with oil until done .Clap the cooked porotta to loosen the layers.
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