leftover rice Breakfast

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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