Rotti/Thalipeeth made with left over khichdi or pongal!

Khichdi is a comfort food for most of us. Myself being a South Indian got used to it 4-5 years back & yet has become our family's comfort food. My son loves eating them & hence it is in our menu list at least once a week.   However, no one wants to finish off the left over khichdi after it turns cold. Though I manage to reheat it, it was always sidelined.

So, I remebered my atthe/aunt's words. She used to say, whenever you have any left over rice, prepare rooti/thalipeeth using the left over rice the next day! She had prepared such rotti for us many times. Hence, one blue moon day, I decided to try it with left over plain  khichdi. Mashed the khichdi thoroughly & prepared it. My family loved it & from then onwards whenever there is some left over pongal or plain khichdi, you know what I make the very next day :D

As such for this recipe, there is no hard & fast rules for measurement. Throw in how much ever you want & you will be happy with the results. The measurement given below is just a reference.

Ingredients: (Got around 8 rotti/thalipeeth)

For the dough
Left over khichdi or pongal: 2.5 cups

Rice flour: 1.5 cups

Soya flour: 0.5 cup

Finely chopped onion: 0.5 cup

Coriander leaves: 3 tbsp

Cumin seeds: 1/2 tsp

Salt: Adjust to taste
Water: As needed

For frying the thalipeeth:

Cooking oil: 1 tsp for each thalipeeth/rotti

Method:

• Mash the khichdi/pongal thoroughly ensuring there are no lumps. You could even pulse it in a food processor for a couple of seconds. 
• Add the ingredients mentioned (for the dough) to the mashed khichdi (except water). Mix thoroughly.
• Add 2-3 tbsp of water at a time & make a soft yet firm dough.
• Divide the dough into big lemon sized balls.
• Place the ball on a greased brown paper(refer notes*). 
• Pat the ball using your fingers. It is better to dip the fingers in cold water in between patting to remove the stickiness from the dough. Ensure the thickness is even. Refer here for pictorial illustration.
• Heat the tawa/griddle. Grease the tawa. Put the rotti upside down on the tawa. The patted rotti should be placed on the tawa. 
• Cook the rotti along with the paper for a minute on medium heat. Gently remove the paper. 
• Add a tsp of oil & cover the rotti with a lid & cook it again for a minute.
• Flip & cook on the other side for a minute, either covered or as is.
• Repeat the same procedure for the remaining dough balls.
• Serve it hot with a side dish of your choice. I served mine with potato stew.

 Notes:
*If you cannot catch hold of brown paper, you could use aluminium foil/plaintain leaf/cigarette paper/wax paper .