Leftover rice, dal, sabzi? Spin it into yummy Maharashtrian thalipeeth

In an Instagram post, Sameera shared, “Sassy Saasu and Messy Mama making Maharashtrian Thalipeeth using lockdown leftover rice, dal and sabzi. This amazing dish is (crazy) yummy and is an incredible use of cooked leftovers in your fridge! Here’s how we make it!”

Curious about the recipe? Check it out below.

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A post shared by Sameera Reddy (@reddysameera)

Ingredients

1 – Onion, chopped
Green chillies (few)
Coriander or kothmir
Salt to taste
Oil
Two or more kinds of flour to dry roast. Options include bajri/jowar/nachni/whole wheat/makai

1 cup – Bajri aata
1 cup – Nachni aata
1 cup – Makai aata
1 cup – Whole wheat aata

Method

*First, dry roast all the flours together on medium flame till it turns light brown and fragrant.
*You need to stir continuously so it doesn’t burn. Takeoff the stove and set aside to cool.
*Take one bowl each of leftover dal, rice and cooked sabzi (can be any veggie) and pat until mixed.
*Add the dry roasted flour, salt (note: the cooked leftovers will have some salt already), 2 tbsp oil and knead into dough with plain water (you can also use buttermilk/chaas).
*Make fist sized balls and pat them out. Make three holes in the middle to cook it faster on a pan with some oil.
*Serve with white butter and yummy garlic coconut peanut chutney.

ALSO READ | Chef Vicky Ratnani: Post-Covid, overall hygiene will be of utmost importance and very rightly so | Rajma: Why it’s good for your immunity | Have leftovers? Try making these delicious paranthas

Here’s a bonus recipe.

Garlic Coconut Peanut Chutney

Ingredients

1/2 cup – Fresh coconut, grated
8-10 – Garlic cloves
Handful of peanuts
Some tamarind
Salt per taste
1tbsp – Red chilli powder

Method

*Grind all of it together to make the chutney.

Earlier, the cool duo also shared a rotla recipe that we had loved. Did you try it?