Leftover Daal Roti Recipe – Easy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Leftover Daal Roti Recipe – Easy Indian Flatbread

Hey everyone! I’m so excited to share this recipe with you – it’s a total game-changer for using up leftover daal and making a super satisfying, healthy meal. Honestly, I first stumbled upon this when trying to avoid food waste, and it quickly became a family favorite. It’s a brilliant way to transform something simple into something truly delicious. Let’s get cooking!

Why You’ll Love This Recipe

This Daal Roti is seriously the best of both worlds. It’s incredibly easy to make, perfect for a quick weeknight dinner, and a fantastic way to give new life to leftover daal. Plus, it’s a wonderfully wholesome meal – packed with protein and fiber from the daal and whole wheat flour. You’ll love how flavorful and soft these rotis turn out, and how much time (and food!) you’ll save.

Ingredients

Here’s what you’ll need to whip up these amazing rotis:

• 1 ½ cups Whole Wheat Chapati Flour (approx. 190g)
• 1 cup Leftover Daal (any kind) (approx. 240ml)
• Salt to taste
• Red Chili Powder to taste
• ½ medium Onion, finely chopped (optional)
• 1 Tbsp Oil
• Oil as needed for pan frying
• Dry Flour as needed for rolling

Ingredient Notes

Let’s talk ingredients for a sec! Using leftover daal is key here – it’s what makes this recipe so convenient. Any kind of daal works beautifully – toor daal, masoor daal, chana daal, even a mixed daal! The consistency should be fairly thick, though.

Whole wheat chapati flour (atta) is ideal because it gives the rotis a lovely texture and flavor. It’s different from regular whole wheat flour, being ground finer. If you can’t find it, you can use regular whole wheat flour, but the rotis might be a little denser. Don’t worry, they’ll still be tasty!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your leftover daal a quick 30-second zap in the microwave to warm it up slightly.
2. Now, season the daal with salt and a pinch of red chili powder – adjust to your spice preference!
3. In a bowl, combine the warmed daal, chopped onions (if using), and 1 tablespoon of oil. Mix well.
4. If you’re feeling fancy, add some chopped green chilies or fresh cilantro for extra flavor.
5. Here comes the fun part! Gradually start adding the chapati flour to the daal mixture, mixing it in bit by bit until you form a firm, but pliable dough.
6. Once the dough comes together, lightly coat it with a little oil. This prevents it from drying out. Cover the bowl and let it rest for about 15 minutes. This resting time is important – it allows the gluten to relax, resulting in softer rotis.
7. After resting, knead the dough for a couple of minutes. Then, divide it into golf ball-sized portions.
8. On a lightly floured surface (use dry flour to prevent sticking!), roll each portion into a thin disc, about 6-7 inches in diameter.
9. Heat a skillet or tawa (flat griddle) over medium-high heat. Once hot, carefully place a roti on the skillet.
10. Cook for about 30-40 seconds, until you start to see small bubbles forming on the surface.
11. Flip the roti and cook the other side for another 30 seconds.
12. Now, drizzle a little oil on both sides of the roti and press gently with a spatula. Cook until golden brown spots appear and the roti is fully cooked.
13. Stack the cooked rotis in an insulated container (like a roti box or a tightly sealed casserole dish) to keep them warm and soft.

Expert Tips

Want to make sure your Daal Rotis are perfect every time? Here are a few tips I’ve learned along the way:

• Soft Rotis: The key to soft rotis is the resting time and not over-kneading the dough.
• Preventing Sticking: Don’t skimp on the dry flour when rolling! A light dusting will prevent the roti from sticking to the surface.
• Skillet Temperature: The skillet needs to be hot enough, but not scorching. If it’s too hot, the roti will burn before it cooks through. Medium-high heat is usually just right.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your leftover daal doesn’t contain any dairy products.
• Gluten-Free Adaptation: If you’re gluten-free, you can experiment with alternative flours like jowar flour (sorghum flour) or bajra flour (pearl millet flour). You might need to adjust the amount of liquid to get the right dough consistency.
• Spice Level Adjustment: Feel free to adjust the amount of red chili powder to suit your taste. You can also add a pinch of turmeric powder for extra flavor and color.
• Festival Adaptation: These rotis are fantastic with any Indian meal, but they’re especially great during festivals like Diwali or Holi, served with a variety of curries and side dishes.

Serving Suggestions

These Daal Rotis are delicious on their own, but they really shine when paired with your favorite Indian curries. I love them with a simple vegetable curry, a hearty chana masala, or a creamy dal makhani. A dollop of yogurt or a side of pickle adds a nice touch too!

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for a day or two. For longer storage, you can freeze them. Just wrap them individually in plastic wrap and store them in a freezer bag. Reheat them on a skillet or in the microwave when you’re ready to eat.

FAQs

Got questions? I’ve got answers!

Q: What type of daal works best for this roti?

A: Honestly, any daal works! But I find that thicker daals like toor daal or chana daal give the best results.

Q: Can I make the dough ahead of time?

A: Absolutely! You can make the dough a few hours in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

Q: How do I keep the rotis soft for longer?

A: Storing them in an insulated container is the best way to keep them soft. You can also lightly brush them with ghee (clarified butter) before stacking them.

Q: What if my roti is sticking to the rolling surface?

A: Add more dry flour! A generous dusting will prevent sticking. Also, make sure your rolling surface is clean and smooth.

Q: Can I use a different type of flour besides chapati flour?

A: You can! Regular whole wheat flour will work, but the rotis might be a little denser. You can also experiment with other flours like jowar or bajra flour for a gluten-free option.