Leftover Rice Roti Recipe – Easy Indian Flatbread with Rice Flour

Last Updated on 2 months by Neha Deshmukh

Leftover Rice Roti Recipe – Easy Indian Flatbread with Rice Flour

Hey everyone! If you’re anything like me, you always have leftover rice hanging around. And while rice and dal is amazing, sometimes you want something a little different, right? That’s where these leftover rice rotis come in. They’re a fantastic way to use up that rice, and honestly, they’re surprisingly delicious! I first stumbled upon this recipe when trying to minimize food waste, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

These rice rotis are seriously a game-changer. They’re incredibly easy to make, even if you’re not a seasoned roti-maker. Plus, they’re a brilliant way to give new life to leftover rice – saving you time and reducing food waste. The rice flour adds a lovely texture, making them soft yet slightly chewy. And the best part? They pair beautifully with just about any Indian curry or chutney!

Ingredients

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

• 1 cup cooked rice (leftover)
• ?? cup water (start with ½ cup and add more as needed)
• 1 cup rice flour
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using leftover rice is the whole point here – it’s a fantastic way to avoid waste. Any kind of cooked rice will work, but I find slightly drier rice makes a better dough.

Rice flour is key to getting the right texture. It helps bind the roti together and gives it that lovely chewiness. Don’t have rice flour? You can try using all-purpose flour in a pinch, but the texture won’t be quite the same. Trust me, the rice flour is worth it!

Step-By-Step Instructions

Alright, let’s get down to making these rotis!

1. First, blend the cooked rice and water together until you have a really smooth paste. A good blender is your friend here!
2. Now, transfer that paste to a bowl and add the rice flour and salt. Give it a good mix.
3. Time to knead! Knead the dough until it’s soft and pliable. If it’s too sticky, add a little more rice flour, a tablespoon at a time. If it’s too dry, add a tiny bit of water.
4. Once your dough is ready, pinch off small portions and roll them into balls.
5. Flatten each ball with your palms or a rolling pin. Don’t worry about making them perfectly round – rustic is beautiful!
6. Dust your work surface with rice flour to prevent sticking. Roll out the flattened dough into a roti shape, about 6-8 inches in diameter.
7. Heat a tawa (flat griddle) over medium heat. Cook the roti for a few minutes on each side, until it starts to bubble and the edges get a little crispy.
8. Flip and cook the other side until golden brown spots appear.
9. Serve warm with your favorite curry or chutney!

Expert Tips

• Don’t over-knead the dough. Over-kneading can make the rotis tough.
• Hot tawa is crucial. Make sure your tawa is hot enough before you start cooking.
• A little ghee or oil helps. Brushing a little ghee or oil on the tawa can prevent sticking and add a nice flavor.
• Cook on medium heat. This ensures the roti cooks through without burning.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: This recipe is naturally gluten-free as long as you use pure rice flour! Double-check the label to be sure.
• Using Different Types of Rice: I’ve made these with basmati, jasmine, and even brown rice. They all work, but basmati gives a particularly nice flavor.
• Adjusting for Dough Consistency: If your dough is too sticky, add more rice flour. If it’s too dry, add a teaspoon of water at a time.
• Regional Variations: My friend’s grandmother in Maharashtra adds a pinch of turmeric to the dough for color and flavor. In Gujarat, they sometimes add a little bit of sugar for a slightly sweet roti.

Serving Suggestions

These rotis are incredibly versatile! Here are a few of my favorite ways to serve them:

• With ennegai curry (a classic pairing!)
• With any vegetable or lentil curry
• With a spicy chutney
• Simply with a dollop of yogurt

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for a day or two. To reheat, simply warm them up on a tawa or in a microwave.

FAQs

Let’s answer some common questions:

• Can I use day-old or multi-day old rice? Absolutely! In fact, slightly drier rice works even better.
• What type of rice works best for this roti? Basmati rice is my go-to, but any cooked rice will do.
• Can I make the dough ahead of time? Yes, you can! Just store it in an airtight container in the fridge for up to 24 hours.
• How do I prevent the roti from sticking to the tawa? Make sure your tawa is hot enough and dust your work surface with rice flour. A little ghee or oil on the tawa also helps.
• What is the best way to reheat leftover roti? Warming them up on a tawa is best, but a microwave works in a pinch.