This innovative flatbread is made from khichdi dough. The cooked rice-lentil mixture is kneaded into flour. Traditionally cooked on clay griddle. Some versions include grated vegetables for nutrition. Gujarati farmers created it to use leftover khichdi. Nutritionists praise its complete protein profile. The dish represents zero-waste cooking. Perfect with kadhi or pickle. The roti has soft, pancake-like texture. Modern versions might add seeds for crunch. A monsoon comfort food believed to aid digestion. The fermentation enhances nutrient absorption.