As I had mentioned in my yesterday's post about my leftover dishes using soya granules brown rice biryani, posting my second recipe - Biryani roti using ragi flour. Biryani is made into fine paste and combined along with ragi flour and veggies to form a dough. The dough is further made into roti shape and cooked on a tawa on a low flame. Any leftover biryani can be used to prepare this flavorful roti. Importantly, remove the spices like bay leaves and elachi from the biryani while grinding, as it dominates the flavor. This can be served as a breakfast or dinner along with chutney or raita.
1 Cup Soya Granules Brown Rice Biryani ( any leftover biryani can be used )
1/2 Cup Ragi flour
1 Onion, Finely chopped
2 Green chillies, Finely chopped
3 Tbsp Coriander leaves, finely chopped
1 Big Carrot, finely grated
Salt to taste
1 Tsp Olive oil
Add biryani into mixie jar and grind into fine paste. ( Do not add water ).
Remove and transfer it to a bowl.
Add chopped onion followed by green chillies, grated carrot, coriander leaves, salt and ragi flour.
Combine together and knead well to form a dough.
Add 1 tsp of olive oil and knead again.
Divide the dough into 3 big equal sized balls.
Take one ball and flatten into thin roti shape on a greased aluminum foil.
Heat non stick tawa and place the roti carefully on it.
Cook both the sides in a lower flame by smearing little olive oil.
Once done, remove from the flame and repeat the process for the remaining biryani dough.
Serving Options :
Serve hot with chutney or low fat curd.