Leftover Roti Dosa Recipe

Leftover Roti Dosa

  • Prep Time
    20 minutes
  • Cook Time
    5 minutes
  • Difficulty Level
    Intermediate

Leftover Roti Dosa is a delicious meal option.

Leftover Roti Dosa is a tasty and healthy dish. Whenever you have leftover roti, you can prepare this dish without wasting it. This dosa batter does not require fermentation. Moreover, it is a good option for a kids lunch box or for an office lunch box. In addition, this dosa is the best option for your family. So, try to make this recipe in your kitchen and share your valuable feedback in the comment section.

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This recipe was prepared by a lovely Mom: Lalita Harsh From Rajasthan

Tips and Suggestions by a Mom Chef:

  • Hot water should be added to adjust the consistency of the dosa batter.
  • Cook the dosa on high to low flame as per the tawa.
  • If you want, you can add salt to the batter.
  • You can cook the dosa as per your choice.
  • You can prepare uttapam from this dosa batter.

For more such exciting recipes like Leftover Roti Dosa, please click on the following links:

  1. Adai Dosa | Adai
  2. Leftover Roti Vegetable Tikki
  3. Sev Pudina Paratha

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Ingredients

  • FOR PREPARING LEFTOVER ROTI DOSA :
  • Leftover Roti / Bachi Hui Roti - 2 to 3
  • Curd / Dahi - 1 Cup
  • Sugar - 1 tsp
  • Semolina / Sooji - 1 Cup
  • Hot water - As required
  • Clarified Butter / Ghee - As required
  • Gun Powder - As required
  • Coriander Leaves / Hara Dhaniya - A handful
  • FOR PREPARING POTATO MASALA :
  • Oil - 1 tbsp
  • Mustard Seeds / Rai - 1 tsp
  • Curry Leaves / Curry Patta - A few
  • Boiled Potato / Uble Hue Aloo - 2 Peeled and mashed
  • Salt - As per taste
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Green Chilli Paste / Hari Mirchi Paste - 2 to 3 Finely chopped
  • Dry Mango Powder / Amchur - 1/2 tsp
  • All Spice Mix Powder / Garam Masala - 1/2 tsp
  • FOR PREPARING CHUTNEY :
  • Roasted Peanuts / Mungfali - 1 Cup
  • Roasted Gram Dal / Daliya Dal - 1/2 Cup
  • Salt - As per taste
  • Green Chilli / Hari Mirch - 2 Chopped
  • Coriander Leaves / Hara Dhaniya - A handful
  • Curry Leaves / Curry Patta - A few
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING POTATO MASALA :
  2. Heat oil in a pan. Add mustard seeds, curry leaves, and boiled potato. Mix well.
  3. Then add turmeric powder, salt, green chilli paste, dry mango powder, and all spice mix powder. Mix well.
  4. Saute it for 1 to 2 minutes on medium flame. keep stirring occasionally. Once done, turn off the flame and keep it aside.
  5. FOR PREPARING CHUTNEY :
  6. Take roasted peanuts, roasted gram dal, salt, green chilli, coriander leaves, and curry leaves in a grinding jar.
  7. Grind it for a few seconds to prepare its chutney. Take it out in a bowl.
  8. FOR PREPARING LEFTOVER ROTI DOSA :
  9. Cut the leftover roti into small pieces. Add curd and sugar. Mix well. Let it soak for 15 to 20 minutes.
  10. Then transfer it to a grinding jar. Add sooji and a little hot water. Grind it for a few seconds to prepare medium consistency batter.
  11. Meanwhile, heat the tawa on a medium flame. Then turn off the flame. Sprinkle some drops of water on it. Wipe it.
  12. Now pour the batter on tawa and spread it to make a dosa. Now turn on the flame. Let it cook for 2 to 3 minutes on high to low flame.
  13. Now add a few drops of ghee on it. Then flip it. Cook it for 1 to 2 minutes.
  14. Then flip it and add a few drops of ghee and sprinkle gun powder on it. Add coriander leaves on it. Now spread the prepared potato mixture on it and fold it. Take it out on a serving plate.
  15. 'Leftover Roti Dosa' is ready to be served with chutney.

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