Veggie Flatbread is the kind of dish that makes you wonder why you haven’t been making it all along. Made from a base of soaked rice blended with yogurt and potato, this dish packs in fresh vegetables and bold spices for an exciting twist.
This dish is light yet filling, making it a great addition to any meal. You can serve it as a breakfast option, a fun appetizer, or even as a side dish with your favorite soup or curry. Whether you love experimenting in the kitchen or just need a quick, wholesome bite, you will definitely enjoy the taste of this veggie bread.
This dish may not have a centuries-old history, but it certainly carries the influence of traditional flavors. Inspired by Indian and Southeast Asian cooking, veggie bread takes cues from fermented rice batters used in dosas and idlis, combining them with fresh vegetables for extra color and crunch.
The technique of grinding soaked rice into batter dates back thousands of years in Asian and African cuisines. It’s a simple, natural way to create dishes without the need for commercial flour. By blending in potatoes and yogurt, this version gains extra creaminess, making it even more enjoyable.
Yes! If you need a dairy-free alternative, try using plant-based yogurt or a little lemon juice mixed with water. The acidity helps create the same effect as yogurt in the batter.
Once cooked, let it cool completely, then store in an airtight container in the freezer. To reheat, just warm it on a skillet or in the oven until crispy.
This recipe is flexible! Try adding spinach, zucchini, mushrooms, or even grated beetroot for a colorful twist.
It’s great on its own, but you can pair it with chutneys, yogurt dips, or even a spicy tomato sauce for extra flavor.
Yes! Pour the batter into a greased baking dish and bake at 180°C (350°F) for about 20–25 minutes or until golden brown.
Using a good amount of olive oil and cooking on medium heat helps achieve a crispy outer layer while keeping the inside soft.
Why not? A little grated cheese in the batter or on top before cooking adds a delicious richness.
Transfer the leftover mixture into an airtight container and refrigerate for up to 2 days.
When ready to eat, simply reheat in a pan with a little oil over medium heat for a few minutes until warmed through.
Wash the rice thoroughly, then soak it in water for 4–6 hours.
Wash the rice thoroughly, then soak it in water for 4–6 hours.
Drain the rice and blend it with yogurt and water until smooth. Add the boiled potato and mix well. Add in the coriander leaves, bell peppers, spring onion, shredded carrot, salt, baking soda, chili flakes, cumin, ginger, garlic, and chopped onions.
Drain the rice and blend it with yogurt and water until smooth. Add the boiled potato and mix well. Add in the coriander leaves, bell peppers, spring onion, shredded carrot, salt, baking soda, chili flakes, cumin, ginger, garlic, and chopped onions.
Mix the ingredients properly. Warm up a non-stick skillet over medium heat and add a bit of olive oil. Pour a portion of the batter onto the pan and spread it out slightly. Cook for about 3 minutes on one side until golden brown, then flip and cook the other side.
Mix the ingredients properly. Warm up a non-stick skillet over medium heat and add a bit of olive oil. Pour a portion of the batter onto the pan and spread it out slightly. Cook for about 3 minutes on one side until golden brown, then flip and cook the other side.
Once done, transfer to a plate and serve warm.
Once done, transfer to a plate and serve warm.