Rice Chapati Recipe - A different form of rice chapati eaten with any curry.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice ( चावल ) , Coconut ( नारियल )

Cuisine : Fusion

Course : Breads

Rice Chapati

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Rice Chapati checkout Adai , Neer Dosa , Onion And Rice Parantha , Vade . You can also find more Breads recipes like Rajgira And Banana Puri, Jain Pav, Jalapeno Corn Bread, Methi Thepla. Or try out these recipes from Fusion Cuisine like Veg Grilled Wraps, Raw Mango Pie, Potato Corn Soup, Christmas Pudding.

Rice Chapati Recipe Card

Rice Chapati
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Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Rice Chapati

  • Rice 500 grams

  • Coconut 1

  • Salt to taste

Method

Step 1

Clean, wash and soak he rice overnight. Scrape the coconut. Drain the rice and grind it along with scraped coconut and salt using very little water so that the dough is quite dry. Divide the dough into equal portions.

Step 2

Grease a banana leaf and spread a portion of the dough using two fingers to make a ¼ cm thick chapati. Heat a griddle (tava) and grease it slightly.

Step 3

Gently remove the chapati from the leaf and put it on the hot tava. Roast the chapati on both sides till lightly browned. Serve hot with mutton or chicken curry.

How to make Rice Chapati

Step 1

Clean, wash and soak he rice overnight. Scrape the coconut. Drain the rice and grind it along with scraped coconut and salt using very little water so that the dough is quite dry. Divide the dough into equal portions.

Step 2

Grease a banana leaf and spread a portion of the dough using two fingers to make a ¼ cm thick chapati. Heat a griddle (tava) and grease it slightly.

Step 3

Gently remove the chapati from the leaf and put it on the hot tava. Roast the chapati on both sides till lightly browned. Serve hot with mutton or chicken curry.

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