Bhat na shekla made with leftover rice is a traditional Gujarati recipe. It is a budget-friendly breakfast recipe made with mashed cooked rice, gram flour, semolina, sour yogurt, and common spices. This recipe can be prepared within minutes and is complemented by a zesty garlic-tomato chutney. It is a fast and straightforward dish to make using readily accessible ingredients. Give it a try!
The key to making tasty bhat na shekla at home are
- Firstly, I prepared bhat na shekla using leftover rice, which can also be made with leftover plain khichdi. I mashed the rice by hand to easily incorporate it into the batter.
- Secondly, you can add different vegetables like chopped carrots, capsicum, or boiled corn to make bhat na shekla healthier. Also, the consistency of the batter should be thick and pourable. So, add water in batches.
- Lastly, bhat na shekla is fantastic when served hot with a side of spicy chutney.
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Recipe video
Bhat na shekla recipe | Gujarati bhat na shekla | leftover rice recipe
Ingredients
For bhat na shekla
- 1.5 cup cooked rice
- ¾ cup gram flour - besan
- ¼ cup semolina - fine rava
- ¼ cup curd
- 1 tbsp green chilli paste
- 1 tsp ginger paste
- ½ cup chopped onion
- ½ cup chopped coriander leaves
- ½ tsp turmeric powder
- Salt to taste
- ¼ cup water or as required
- ¼ tsp baking soda
- 1 tsp lemon juice
- Oil for roasting
For Garlic chutney
- 15-16 garlic cloves
- ½ tsp cumin seeds
- Pinch of hing
- Salt to taste
- 1 tbsp red chilli powder
- 1 tomato
- 2 tbsp oil
- ¼ cup water or as required
Instructions
Making bhat na shekla
- In a mixing bowl, add 1.5 cups of cooked rice and mash it slightly with your hand.
- Next, add ¾ cup of gram flour, ¼ cup of rava, ¼ cup of curd, 1 tbsp of green chili paste, 1 tsp of ginger paste, ½ cup of chopped onions, ½ cup of chopped coriander leaves, ½ tsp of turmeric powder, and salt to taste. Mix well.
- Now, add ¼ cup of water to make a thick and pourable batter. Do not add more water to the batter.
- Then, add ¼ tsp of baking soda and 1 tsp of lemon juice to the batter. Mix well until the batter becomes slightly frothy.
- Heat a pan over low flame, add 1 ladleful of batter, and spread it slightly.
- Using a rolling pin, create a hole in the center of the shekla (as shown in the video).
- Add some oil into the center and around the edges of the nasta. Cover and cook on medium-low flame for 5 minutes.
- Flip the shekla and cook on the other side until it becomes crisp on both sides.
- Repeat the process to make all the bhat na shekla in the same way.
- Serve the bhat na shekla with garlic chutney.
Making garlic chutney
- In a mixture jar, add garlic cloves, cumin seeds, hing, salt, red chilli powder and tomatoes. Grind it into paste.
- In a pan, add oil and grinded paste. Saute till oil is separate from its sides.
- Take out chutney into bowl, add water to adjust the consistency of the chutney.
- Serve garlic chutney with bhat na shekla.
Notes
- Mash the cooked rice slightly so it will easily merge into the batter.
- Do not add more water while preparing the batter.
- The batter should be thick and pourable.
- The temperature of the tawa should be low when spreading the batter.
- Cook bhat na shekla on medium-low flame; do not cook it on high flame.
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