Rice Bhakri Recipe | Leftover Rice Flatbread

Bhakri (भाकरी), also known as Dhebra, is a traditional unleavened flatbread popular in the cuisines of Maharashtra, Gujarat, Northern Karnataka, and Goa. It is slightly coarser and heartier than chapati, making it a wholesome accompaniment to chutneys, curries, and dals.

This version of Rice Bhakri is a wonderful way to use up leftover rice. Combined with fresh vegetables and aromatic spices, it turns into a nutritious and delicious meal.

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Ingredients Required

• ½ cup grated carrot
• 4 teaspoons finely chopped methi (fenugreek) leaves
• 4 teaspoons finely chopped beans
• 4 teaspoons finely chopped cauliflower
• Salt, to taste
• 1 teaspoon chilli powder
• 1 teaspoon coriander powder (dhania powder)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon garam masala powder
• 1 cup leftover cooked rice
• 2 cups rice flour
• 8 teaspoons oil

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Method

1. Blend the leftover rice into a smooth paste without adding any water.
2. In a large mixing bowl, combine the grated carrot, methi leaves, chopped beans, cauliflower, salt, chilli powder, coriander powder, ginger-garlic paste, and garam masala.
3. Add the blended rice paste and mix well.
4. Gradually add the rice flour and knead into a soft dough. The consistency should be similar to chapati dough.
5. Grease your hands with a little oil and flatten portions of the dough onto a greased plastic sheet or parchment paper.
6. Carefully transfer the bhakri onto a hot tawa.
7. Drizzle a little oil around the edges and cook on both sides until golden spots appear and the bhakri is cooked through.
8. Repeat with the remaining dough.

Serve hot with chutney, sambar, curd, or your favourite curry.

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Idli Tikka (A Delicious Way to Use Leftover Idlis)

Who would have thought that leftover idlis could be transformed into such a tasty evening snack? Idli Tikka is a healthy, almost fat-free alternative to traditional tikkas and makes a perfect tea-time treat. Crispy on the outside, soft on the inside, and packed with aromatic spices, this recipe is sure to become a family favourite!

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Ingredients Required

• 4–6 leftover idlis
• 2 teaspoons hung curd
• 1 teaspoon tandoori masala
• 1 teaspoon ginger-garlic paste
• A pinch of black salt
• Salt, to taste
• ½ teaspoon chilli powder
• 1 teaspoon coriander powder (dhania powder)
• 1 teaspoon garam masala
• A pinch of turmeric powder (haldi)

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Method

1. For this recipe, it is best to use slightly firm or overcooked idlis rather than soft, spongy ones. Softer idlis tend to become soggy during marination.
2. Cut the idlis into bite-sized squares.
3. In a bowl, combine hung curd, tandoori masala, ginger-garlic paste, black salt, regular salt, chilli powder, coriander powder, garam masala, and turmeric powder. Mix well to form a smooth marinade.
4. Add the idli pieces and gently coat them with the prepared masala.
5. Cover and marinate for 5–6 hours to allow the flavours to penetrate.
6. Thread the marinated idli pieces onto skewers. Alternatively, you can shallow-fry them on a tawa if you do not have skewers.
7. Grill in a preheated oven at 200°C for 15–20 minutes, turning once halfway through, until lightly crisp and golden around the edges.
8. Serve hot with mint chutney.

Very yummyyyyyy indeed!  

Vangi Kothsu Recipe | South Indian Eggplant Kothsu

Vangi Kothsu is a delicious South Indian side dish made with brinjal (eggplant), moong dal, onions, tomatoes, and tamarind. This flavourful and mildly tangy accompaniment pairs wonderfully with idli, dosa, pongal, and even steamed rice.

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Ingredients Required

• 150 g brinjal (eggplant), cut into small pieces
• 100 g onions, finely chopped
• 100 g tomatoes, finely chopped
• ¼ cup moong dal
• 2–3 green chillies
• 3 teaspoons oil
• ½ teaspoon mustard seeds (rai)
• 3 teaspoons finely chopped onions
• 1 dried red chilli, broken into pieces
• 4–5 curry leaves
• 4 teaspoons thick tamarind extract
• ½ teaspoon sambar powder
• Salt to taste
• Coriander leaves, for garnish

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Method

1. Wash and soak the moong dal for about 30 minutes. Drain and keep aside.
2. In a pressure cooker, combine the soaked moong dal, chopped onions, tomatoes, brinjal pieces, and green chillies. Add enough water and pressure cook for 2–3 whistles.
3. Allow the pressure to release naturally. Mash the cooked mixture gently using a dal masher.
4. Heat oil in a kadai. Add mustard seeds and allow them to splutter.
5. Add the broken red chilli, curry leaves, and finely chopped onions. Sauté until the onions turn translucent.
6. Add the mashed brinjal-dal mixture to the tempering.
7. Stir in the tamarind extract, sambar powder, and salt to taste.
8. Simmer for about 10 minutes, allowing the flavours to blend well.
9. Switch off the flame and garnish with freshly chopped coriander leaves.

Serve hot with idli, dosa, pongal, or steamed rice.