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Tuesday, May 11, 2021

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

Learn the art of turning your leftovers into something delicious from Sameera Reddy and her mother-in-law.

By: Lifestyle Desk | New Delhi |
Updated: May 20, 2020 3:52:03 pm
sameera reddy, easy recipes, manjri varde, thalipeeth, maharashtrian dishes,, indianexpress, garlic coconut peanut chutney, leftover, rice dal sabzi leftover recipes, zerowaste cooking, Here’s a quick recipe for thalipeeth that you can try today. (Source: Sameera Reddy/Instagram; designed by Gargi Singh)

Lockdown has taught us many important lessons, one of which is to make the best use of leftover food. Doing just that and setting major cooking goals while at it, are Sameera Reddy and her mother-in-law, Manjri Varde, who keep sharing glimpses of their fun lockdown cooking sessions among other things.

If you too have been struggling with leftovers, here is an interesting recipe from the duos kitchen.

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.

View this post on Instagram

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! .✅ . Ingredients: 1 Onion chopped Green chilli Kothmir Salt Oil. 👉🏼You need TWO or more kinds of flour to dry roast . Options are Bajri/ Jowar/ Nachni/ whole wheat / Makai . In this video we have used – Equal parts ( 1 katori) of Bajri aata Nachni aata Makai aata Whole Wheat aata . 🍃First dry roast all the flour together on a medium gas till light brown and fragrant. Constant Stirring is required to make sure it doesn’t burn . Take it off the stove and Set it aside to cool . . 🍃Take one bowl EACH of the leftover dal rice and cooked sabzi ( can be any veggies ) and smash together till smooth ( refer video) . 🍃Add the dry roasted flour , salt to taste ( the cooked leftovers would have salt already ) and 2 tbsp oil and bind with plain water ( you can also substitute water with buttermilk/ Chaas) . . 🍃Make fist size balls and pat them out as shown. Make three holes in the middle to cook it faster and crisp on a pan with some oil on both sides ! Serve with white butter and yummy Garlic Coconut Peanut chutney ! . . 🍃❤️Garlic Coconut Peanut Chutney Recipe – 1/2 fresh coconut grated 8 -10 cloves garlic Handful of peanuts Some tamarind Salt per taste 1 tbsp Red chilli powder Grind all together to make this incredible chutney !! 🌈 Me and @manjrivarde really love all the feedback with the Leftover Rotla Video! Thank you for indulging our madness ! Cooking should be fun ! .🌝 . #messymama #sassysaasu #bahulove #naughtlynyra #happyhans #takefunseriously #recipes #motherinlaw #saasbahu #lockdown #food #leftovers #yummy #imperfectlyperfect #stayhome #stayhealthy #momlife #motherhood #homechef #havefun #family #keepingitreal 🥳

A post shared by Sameera Reddy (@reddysameera) on


1 – Onion, chopped
Green chillies (few)
Coriander or kothmir
Salt to taste
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


*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


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


*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? 

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