Leftover Dal Roti Recipe with step by step pictures. This is made with Leftover Dal and Whole Wheat Flour.
Leftover Dal Roti
Whenever i make dal, there will be leftovers, at least a little. I don't like to reheat dal and eat it next day. Instead i add some wheat flour to it and make some rotis to have with tea or for lunch. Tasty, healthy and nothing gets wasted.
This recipe is so versatile, you can take the concept from this..You can add a whole lots of spice powders like garam masala powder, cumin powder, amchoor powder, chat masala powder, ajwain and mint leaves, coriander leaves in this. But i kept it plain and simple. This is great for kids who don't eat dal, a great way to include dal in your kids diet.
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Ingredients for Leftover Dal Roti
- Leftover Dal - 1 cup
- Whole Wheat Flour - 2 cups + as needed
- Salt to taste
- Oil - 1 tsp + for making roti
- Water if needed
How to make Leftover Dal Roti
- Take leftover dal in a bowl, add in salt and oil and mix well. Add in wheat flour and knead to a dough, add water as needed.
- Now cover this and let it rest for 15 mins.
- Divide it into equal portion.
- Take a dough and dust with flour and roll it into roti,
- Heat a tawa, place roti on it and cook till it is done one both sides. Drizzle oil or ghee as needed.
- Store in hot case.
- Serve hot with your favourite curries, pickle and curd.
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📖 Recipe
Leftover Dal Roti Recipe | Dal ki Roti Recipe
Ingredients
- 1 cup Leftover Dal
- 2 cups Whole Wheat Flour
- Salt to taste
- 1 tsp Oil
- Water if needed
Instructions
- Take leftover dal in a bowl, add in salt and oil and mix well. Add in wheat flour and knead to a dough, add water as needed.
- Now cover this and let it rest for 15 mins.
- Divide it into equal portion.
- Take a dough and dust with flour and roll it into roti,
- Heat a tawa, place roti on it and cook till it is done one both sides. Drizzle oil or ghee as needed.
- Store in hot case.
- Serve hot with your favourite curries, pickle and curd.
Anonymous
will bookmark this recipe for future needs. Thanks for sharing.