Leftover dal paratha is the QUICK breakfast or brunch recipe that is served with plain yogurt or raita or pickle. As the name says it is made using any leftover dal you have in the fridge.
There are many days, I have leftover dal sitting in my fridge and not in mood to reheat and finish with rice. So that time I do make this dal paratha and we both enjoys it.
If you have less amount of leftover dal than mentioned in the ingredients list. No worries, use whatever you have and adjust the spices accordingly and use more water to knead the dough. You do not need the exact amount of leftover.
For making this dal paratha, I have used this dal fry. But you can use any kind.
SO actually this is not the recipe, but the method or idea I am sharing here that you can adapt it as per what you have and what you like.
How to make Dal Paratha Recipe?
1) Take whole wheat flour in a bowl along with salt, red chili powder, turmeric powder, ajwain and sesame seeds. Mix well.
2) Add green chilies, ginger paste, leftover dal and chopped coriander.
3) Mix thoroughly using your fingertips till everything is well combined.
4) Once it is mixed, add water as needed and knead into smooth and soft dough. The water quantity depends on the consistency of your dal. Cover it and let it rest for 15 minutes.
5) After resting time, knead the dough once again. Divide into 10-11 equal portions. Make smooth balls and flatten them between your plam and make discs.
6) Now work with one flatten disc at a time. Dust both the sides into the dry flour.
7) Start rolling it using rolling pin and board.
8) Roll into 6-7 inch diameter circle. During the rolling process, if it sticks then you can dust with dry flour. But do not dust more than 2 times otherwise the end product will be dry and chewy.
9) Heat the tawa or pan on medium heat. Once hot place rolled paratha on it.
10) Within few seconds, you will notice the bubbles on top and bottom side will have few light brown spots. That time flip the paratha and cook other side for few seconds.
11) Now apply oil on the surface.
12) Flip it and cook by lightly pressing using spatula.
13) Again apply on oil and flip the paratha.
14) Similarly cook other side by pressing with spatula. Once both sides have golden brown spots and no more doughy part appears, remove it from the tawa and place into insulated container.
Repeat the same rolling and frying process for rest of the dal paratha.
Serving suggestion: Enjoy this leftover dal paratha as a breakfast or light meal with yogurt or raita or mango pickle on side. It can be served with sabzi or curry too.
Check out other paratha recipes
Cabbage paratha // Onion paratha // Palak paratha // Masala paratha // Vegetable paratha
Leftover Dal Paratha Recipe
Ingredients
- 1 ½ cups Whole wheat flour (Chapati atta) + more for dusting
- Salt to taste
- ½ teaspoon Red chili powder
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Ajwain (Carom seeds)
- 1 teaspoon Sesame seeds
- 1 Green chili finely chopped or crushed or paste
- ½ teaspoon Ginger paste or freshly grated or crushed
- ¾ cup Leftover dal
- 3 tablespoons Cilantro or coriander leaves
- 2-3 tablespoons Water or as needed
- Oil for frying paratha
Instructions
Making the dough:
- Take whole wheat flour in a bowl along with salt, red chili powder, turmeric powder, ajwain and sesame seeds. Mix well.
- Add green chilies, ginger paste, leftover dal and chopped coriander.
- Mix thoroughly using your fingertips till everything is well combined.
- Once it is mixed, add water as needed and knead into smooth and soft dough. Adjust the water quantity as per you dal consistency.
- Cover it and let it rest for 15 minutes.
Making dal paratha recipe:
- After15 minutes, knead the dough once again. Divide into 10-11 equal portions.
- Make smooth balls and flatten them between your plam and make discs.
- Now work with one flatten disc at a time. Dust both the sides into the dry flour.
- Roll into 6-7 inch diameter circle. During the rolling process, if it sticks then you can dust with dry flour.
- Heat the tawa or pan on medium heat. Once hot place rolled paratha on it.
- Within few seconds, you will notice the bubbles on top and bottom side will have few light brown spots. That time flip the paratha and cook other side for few seconds.
- Now apply oil on the surface. Flip it and cook by lightly pressing using spatula.
- Again apply on oil and flip the paratha. Similarly cook other side by pressing with spatula.
- Once both sides have golden brown spots and no more doughy part appears, remove it from the tawa and place into insulated container.
- Repeat the same rest of the paratha.
If i want to substitute ghee for something Vegan what do i use ? Coconut fat doesnt brown... want to make a carribean style roti, filled with yellow split dahl spiked with fresh madame Jeanette pepper cumin garlic salt and ground into crumble. Thinking about sesame oil but has very intense flavour...
I like the flavor of peanut oil.
If you want to go for flavorless oil then canola oil, corn oil or vegetable oil are the options
I've been learning to make roti and a lot of other dishes from this site, and I'm really happy with how well most things have turned out. I tried this recipe for the first time today with some leftover black-eyed peas (https://www.spiceupthecurry.com/black-eyed-peas-curry-gujarati-style/), and it worked even better than I thought it would! Thanks for the cooking lessons! 🙂
very glad to know that recipes are helpful to you and you are enjoying them
Thank you for letting me know,