A very common staple in Gujarat to reuse the leftover rice or kichadi and make thepla (flattened bread). The leftover rice is usually combined with gram flour/besan or rice flour, asafoetida, coriander leaves etc. The beauty of these thepla’s are that they are not rolled with a rolling pin, but patted with the finger onto wet cloth.

What you add to the thelpa, can vary from finely chopped cabbage, finely chopped onions, green chillies or none at all.

Makes: 10-12 thelpa’s

Ingredients
2 cups cooked and mashed rice or left over kichadi
1/4 cup gram flour/besan or rice flour
1/2 teaspoon asafoetida
1/2 teaspoon turmeric powder
1 teaspoon finely chopped green chillies
1/4 cup finely chopped cabbage
1/4 cup finely chopped onions
1/4 cup finely chopped coriander leaves
Salt to taste
Oil for cooking

Method
Mix all the ingredients well. Divide into 10-12 equal portions

Heat a iron skillet (preferable) or a non stick skillet.

Keep water in a bowl to wet fingers and a wet muslin cloth and spread it on a smooth counter top.

Take a portion of the mixture and pat it on the wet cloth to about 5 inch diameter. Try to not make it too thin as it can break while turning on the tava.

Carefully lift the patted mixture along with the cloth and turn the patted thepla over on the tava.

Drizzle a teaspoon of oil on and around the thepla and cook on medium heat. After about 3 minutes, you will be able to flip the thepla over to the other side.

Allow the other side also to cook on medium heat for about 3-4 minutes.

Take it off heat and continue the same procedure with the other portions.

Serve hot with freshly made Tomato Sauce or Green Chutney