Rice bread with fresh ginger


Preparation info

  • Difficulty


  • Makes


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Chawal Ki Roti is an excellent way of using up leftover cooked rice. Combined with rice flour, oil and yogurt, then flavoured with fresh ginger and coriander, the dough is simple to make. The breads are usually cooked on a tava - a flat iron griddle pan - but a heavy frying pan can be used instead.


  • 225 g/8 oz/2 cups rice flour
  • 115 g/4 oz/1 cup cold cooked rice
  • 2.5 ml/½ tsp chilli powder
  • 2.5 ml//2 tsp salt, or to taste
  • 15 ml/1 tbsp finely chopped fresh coriander (cilantro)
  • 2.5 cm/1 in fresh root ginger, grated, or 10ml/2 tsp ginger purée
  • 15 ml/1 tbsp sunflower oil or olive oil, plus extra for brushing
  • 120 ml/4fl oz/½ cup thick set natural (plain) yogurt


  1. Put the rice flour and cooked rice in a large mixing bowl and stir together, Add the chilli, salt and coriander and stir again to combine, Make a hollow in the centre of the mixture.

  2. Blend the ginger with the oil and yogurt in a jug (pitcher), then stir in 75ml/5 tbsp warm water, Pour the mixture into the hollow in the dry ingredients and stir with a wooden spoon until a dough is formed.

  3. Lightly knead the dough for 1–2 minutes in the bowl, Divide the mixture into eight pieces, then shape each into a ball and set aside.

  4. Preheat a heavy griddle or frying pan over a medium heat, Smear a little oil in your hands and pat and stretch each dough ball gently between your palms into a 15cm/6 in circle; it doesn’t matter if it is not perfectly round.

  5. Place on the griddle or pan and cook for 2–3 minutes, Turn over and brush the lightly cooked side with 5ml/1 tsp oil. Cook until brown patches appear on the underside, then turn over and brush the other side with 5ml/1 tsp oil, Press down on the thicker edges to ensure it cooks evenly.

  6. When the underside is lightly browned with dark brown patches, turn again and cook for a further 1–2 minutes, Serve hot.

Per portion Energy 152kcal/637kJ; Protein 3g; Carbohydrate 28g, of which sugars 1g; Fat 3g, of which saturates 1g; Cholesterol 2mg; Calcium 40mg; Fibre 0,6g; Sodium 138mg.