Skip to main content

Spinach Brown Rice Roti / Diet Friendly Recipe - 38 / #100dietrecipes

Do you have leftover cooked brown rice and looking for an interesting recipe, instead of serving it with a regular curry ? Then, here is my today's healthy and tasty roti to make your meal, flavorful and nutritious.This delicious roti is prepared using leftover cooked brown rice along with ragi flour, wheat flour and spinach. Very healthy, right ? Low fat curd raita can be served as a side dish for this roti but personally, I just roll them and have as such, without any side dish. Addition of veggies like grated carrot, bottle gourd, beetroot etc makes this roti, more healthier and yummy too.

Ingredients :

1 Cup Spinach, Blanched and chopped finely
3/4 Cup Ragi flour
1 Cup Brown rice, cooked
1/2 Cup Wheat flour
Salt to taste
1 Big Onion, Finely chopped
2 Green chillies, Finely chopped
1 Cup Water
1 Tsp Olive oil + extra for preparing roti

Method :

Heat oil in a pan and add the chopped onion followed by green chillies.

Saute till the onion turns translucent and add the measured water.

Let the water boil and add salt followed by ragi flour.

Stir well in a low flame, till the flour absorbs the water.

Meanwhile, grind the cooked brown rice to fine paste.

Add it to the ragi mixture along with the blanched and chopped spinach leaves.

Remove from the flame and transfer it to a bowl.

Add wheat  flour little by little and mix well to prepare a soft dough.

Divide the dough into 10 equal sized balls and keep aside.

Take aluminum foil or banana leaf and grease it with little oil.

Take one brown rice ball, place it on the foil and gently tap it to get a roti shape. ( Dip ur fingers in water, if its sticky to make roti ).

Heat non stick tawa, brush it with little olive oil and place the roti on it.

Simmer the flame and cook both the sides.

Once done, remove from the flame and repeat the process for the remaining dough.

Serve hot.

Serving Options :

Serve hot with low fat curd raita. 


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …