Khichadi bread rolls

Khichadi is a stew of lentils, rice and vegetables with spices. You can make it mild and simple if you are under the weather and have it hot with yogurt. Or get creative and make it spicy. After my daughter, I almost always have some type of khichadi in the fridge. Because its the easiest way to get her to eat everything in one meal.

This time I took left over khichadi and worked it by hand, into a mixture of dry flour, salt, sugar, yeast, baking pwd, and oil. After I had the khichadi evenly distributed, then I bound the dough with luke warm water and left it to rise overnight in a warm place. I covered it with a moist breathable linen to avoid the top layer of dough from crisping.

Proportions:

2 heaped tbsp khichadi

2 heaped tbsp all purpose flour

3 heaped tbsp whole wheat flour

salt to taste

2 pinch of baking pwd

pinch of sugar

1 tsp yeast

1/2 tbsp oil

Adjust the flour quantity based on the consistency of your khichadi. My khicadi was pretty dry given it was a few days old. The problem with bread proportions is that I ball park so much of it based on years of doing it. The amount of water you add is also important (keep the dough moist and loose rather than dry and tight) and make sure you work the dough well. I must have added about 2 handfuls of warm water.

Preheat the oven to 350F and bake for 25ish mins on the lower rack. Poke a knife into the rolls to test if they are cooked. Nothing should stick to the knife when you pull out.