Do you often face the dilemma of what to do with leftover food? Using the extra food the next day is always better than wasting it.

What you need to know:

Idli Upma
Roti Chilla
Cooked Rice Pancakes

Especially for people who have a busy morning and skip breakfast, the most important meal of the day, leftovers come as a boon. So, here are a few creative ways to revamp the leftovers into healthy and nourishing breakfast recipes.

1) Idli Upma –

This is a rich combination of protein and fiber with healthy vegetables. Idlis are a healthy combination of black lentils and parboiled, making it a complete protein comprising 9 essential amino acids. The high-quality vegetables make this recipe more nutritious food.

Ingredients:

6-8 leftover idlis
2 tablespoon oil (peanut oil is preferable)
1 teaspoon mustard seeds
2 dry red chillis, broken into small pieces
½ cup chopped and boiled carrot
¼ cup boiled green peas
¼ cup finely chopped tomatoes
Salt to taste

Method:

Crumble the leftover idlis in a bowl and keep it aside.
Heat oil in a non-stick pan. Add mustard seeds and red chillis and saute on a medium flame for a few seconds till they splutter.
When the seeds crackle, add the boiled carrot, peas, tomatoes, salt, and 2 tablespoons of water.
Mix well and cook on a medium flame for 1-2 minutes.
Add the crumbled idlis, mix gently, and cook on a medium flame for 1-2 minutes. Stir occasionally.
Serve idli upma with coconut chutney.

2) Roti Chilla –

Roti is a staple food in all Indian households. See how you can make leftover chapatis into a healthy breakfast recipe. This high-protein, low-carb meal boosts immunity, contains antioxidants, reduces inflammation, and helps balance hormones.

Ingredients:

2-3 leftover Rotis
2 tablespoons gram flour
2 tablespoons of chopped onions
2 tablespoons of chopped cabbage
2 tablespoons chopped coriander leaves
1 teaspoon red chili powder
¼ teaspoon chat masala
¼ teaspoon garam masala
¼ teaspoon carom seeds
1 green chili, sliced
Salt to taste
Oil

Method:

Add the gram flour and a portion of the chopped ingredients and masalas. Add a pinch of salt and stir. (Add carrots, capsicums, boiled peas, and other vegetables).
Add a little bit of water and ensure that the consistency of the batter is thick.
Add red chili powder to the batter.
Apply the batter generously to the surface of the leftover roti.
Apply a little bit of ghee on a girdle. Use a spatula to spread it across.
Take the roti, land it upside down on the frying pan, and cook on a low flame for 2-3 minutes.
Then flip the roti and press down on it to cook the bottom part.
Take it out on a plate. Cut it into 4 parts and serve it with tomato sauce or coriander chutney.

3) Cooked Rice Pancakes –

Besan is rich in complex carbohydrates and has a low glycemic index. This is a healthy concoction of nutritious ingredients which can add a flavorful touch to your breakfast.

Ingredients:

2 cups leftover cooked rice
5 tablespoons grated carrot
5 tablespoons finely chopped spring onion whites and greens
½ cup shredded cabbage
¼ cup whole wheat flour
½ cup gram flour (besan)
½ teaspoon turmeric powder
¼ teaspoon thing
2 teaspoon finely chopped green chilies
2 tablespoons low-fat curd
2 tablespoons finely chopped coriander
Salt to taste
5 ¼ teaspoon for greasing and cooking

Method:

Combine all the ingredients mentioned above in a bowl. Mix well to make a liquid batter using approximately 1 cup of water.
Heat a non-stick frying pan and grease it with oil.
Pour a ladleful of batter and spread it in a circular motion.
Cook both sides of the pancake until it turns golden brown.
You can serve these pancakes with green chutney.

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