Parotta, Kerala Parotta Recipe, Make Easy Malabar Parotta At Home

Parotta, Kerala Parotta Recipe, Make Easy Parotta at Home. Step by step recipe with detailed video. A very easy recipe for home made parottas from scratch. Malabar Parotta is a very famous bread in Kerala and Tamilnadu. Its even popular in Srilanka.

Parotta was always a restaurant affair for us when we were young. The first time I ate home made parotta was at my uncle’s friends house. He later became close to my dad. We called him “allied” uncle. His name was Govindaraj. He ran a business unit making textile machinery called Allied Engineering in Coimbatore. So in the family, he was referred to as “Allied” uncle. The food at allied uncles place was extra-ordinary. There would be at-least 15-20 dishes, a complete non-veg fare, all made at home by his wife with the help of the cook. I learnt to make parotta here. Allied uncle and his wife passed away a decade back. But every time we have parotta at home, I remember their huge kitchen and the big embroidered wall paintings hanging everywhere in the house (auntie did embroidery art like no body else). Here is the only picture of him that I have. Here is how to do easy kerala parotta at home. Here is a very easy way to do parotta at home. Its totally stress free and fool proof. Do try it at home. Parotta making used to be an all day affair. It need not be that way if done properly. Here is the easy method of making parotta at home.

Here is the video recipe for how to make kerala parotta at home

Mix in the maida (all purpose flour), salt, sugar, oil and water to form a soft dough. TIP: For a very soft parotta, add in quarter teaspoon of baking powder along. Adding baking powder will make for softest parottas.

Knead the dough for five minutes by hand. Cover the dough with a cloth. Rest the dough for 2 hours.

After the rest, form dough balls and rest the dough balls for five more minutes. The gluten in the dough needs to relax each time we handle the dough. Else the dough will not spread at all. It will be stiff. That is the reason we rest the dough briefly at every stage from now on. Take the dough ball and flatten it and roll it into a small disk. Sprinkle some oil if need be. DO NOT sprinkle lot of oil when rolling as it will become slippery and difficult to roll. Very lightly apply oil.

Transfer the rolled disks to a plate and apply oil on top of each rolled disk. Keep stacking the rolled disk, one on top of the other and keep applying oil on top of each disk. This is a very important step. Be liberal with the oil. Rest the disks on the plate for 20 minutes. The rolled disks are marinating in the oil and this will help in loosening the dough and it will be a breeze to spread later.

Take a dough disk and place it on a flat surface. Gently pull the sides of the disks to form a large circle. It should effortlessly spread. NOTE: If you want a really flaky parotta, spread little oil on the spread dough.

Gently gather the dough in one corner and make a spiral. Repeat with all the dough disks. Rest the spirals for five minutes.

Gently pat the spiraled dough with hand and spread the dough for 2-3 inches.

Heat a dosa tawa and place the parottas on the tawa. Cook a minute on each side. Then apply a teaspoon of oil for each parotta and cook for a couple of more minutes on low flame.

The dough needs to cook on a low flame so the inner part of the parotta also gets cooked evenly. When the parotta is golden, remove from heat.

Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).

Serve with chicken curry or mutton kuzhambu.

• 1 Cup ( 250 ml) Maida (All Purpose Flour)
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1.5 teaspoon sunflower oil (for making dough)
• 1/3 cup water (plus a few teaspoons more)
• 1/4 cup sunflower oil / vegetable oil for rolling parotta / cooking parotta
• 1/4 teaspoon baking powder (optional)

1. Mix in the maida (all purpose flour), salt, sugar, oil and water to form a soft dough.
2. Knead the dough for five minutes by hand. Cover the dough with a cloth. Rest the dough for 2 hours.
3. After the rest, form dough balls and rest the dough balls for five more minutes.
4. Take the dough ball and flatten it and roll it into a small disk. Sprinkle some oil if need be.
5. Transfer the rolled disks to a plate and apply oil on top of each rolled disk. Keep stacking the rolled disk, one on top of the other and keep applying oil on top of each disk.
6. Rest the dough disks on the plate for 20 minutes.
7. Take a disk and place it on a flat surface. Gently pull the sides of the disks to form a large circle. It should effortlessly spread.
8. Gently gather the dough in one corner and make a spiral. Repeat with all the dough disks. Rest the spirals for five minutes.
9. Gently pat the spiraled dough with hand and spread the dough for 2-3 inches.
10. Heat a dosa tawa and place the parottas on the tawa. Cook a minute on each side. Then apply a teaspoon of oil for each parotta and cook for a couple of more minutes on low flame.
11. The dough needs to cook on a low flame so the inner part of the parotta also gets cooked evenly. When the parotta is golden, remove from heat.
12. Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).
13. Serve with chicken curry or mutton kuzhambu.

Notes

TIP: For a very soft parotta, add in quarter teaspoon of baking powder along. Adding baking powder will make for softest parottas.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 hours
• Cook Time: 20 mins
• Category: Bread
• Cuisine: Kerala

Must Try when you are in Rajasthan – The best Rajasthani food when you visit Rajasthan.

• 1 Cup ( 250 ml) Maida (All Purpose Flour)
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1.5 teaspoon sunflower oil (for making dough)
• 1/3 cup water (plus a few teaspoons more)
• 1/4 cup sunflower oil / vegetable oil for rolling parotta / cooking parotta
• 1/4 teaspoon baking powder (optional)

1. Mix in the maida (all purpose flour), salt, sugar, oil and water to form a soft dough.
2. Knead the dough for five minutes by hand. Cover the dough with a cloth. Rest the dough for 2 hours.
3. After the rest, form dough balls and rest the dough balls for five more minutes.
4. Take the dough ball and flatten it and roll it into a small disk. Sprinkle some oil if need be.
5. Transfer the rolled disks to a plate and apply oil on top of each rolled disk. Keep stacking the rolled disk, one on top of the other and keep applying oil on top of each disk.
6. Rest the dough disks on the plate for 20 minutes.
7. Take a disk and place it on a flat surface. Gently pull the sides of the disks to form a large circle. It should effortlessly spread.
8. Gently gather the dough in one corner and make a spiral. Repeat with all the dough disks. Rest the spirals for five minutes.
9. Gently pat the spiraled dough with hand and spread the dough for 2-3 inches.
10. Heat a dosa tawa and place the parottas on the tawa. Cook a minute on each side. Then apply a teaspoon of oil for each parotta and cook for a couple of more minutes on low flame.
11. The dough needs to cook on a low flame so the inner part of the parotta also gets cooked evenly. When the parotta is golden, remove from heat.
12. Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).
13. Serve with chicken curry or mutton kuzhambu.

Notes

TIP: For a very soft parotta, add in quarter teaspoon of baking powder along. Adding baking powder will make for softest parottas.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 hours
• Cook Time: 20 mins
• Category: Bread
• Cuisine: Kerala

Find it online : https://www.kannammacooks.com/parotta-kerala-parotta-easy-parotta-home/

The olden day Chettiar community was a very affluent community and traded all over the world. The community had trade as far flung as Rangoon (Current day Myanmar) to Singapore. They brought back a lot of things from their travels which included exotic ingredients as well. Black rice is a very popular ingredient in South Asia and it must have found its way into the Chettiar households through these routes. The rice has become so customary that its a ritual to serve it in weddings. Black Glutinous Rice is also sold in the shops as Kavuni Arisi, Karuppu Arisi or Karuppu Puttarisi. Even though the rice is black in colour, it gets a hue of burgundy after soaking and the colour intensifies after cooking.

Here is the link to buy Kavuni Arisi

Here is how to make the popular Chettinad Style Kavuni Arisi . The ingredients are really simple. We will need equal quantity of black rice, coconut and sugar. We will add a little ground cardamom and ghee for flavour. That’s is all there is in making this amazing dessert. Do try it.

Black rice is a very hard rice. The rice needs to be soaked over-nite. Wash the rice and soak it in lots of water for 10-12 hours. Drain the water used for soaking after the said time. The water would be burgundy color. Its fine.

Add the rice to the pressure cooker. The water ratio is 1 rice : 1.5 water . Add in the water to the cooker. Cover the cooker and cook for exactly 3 whistles. Allow the pressure to settle naturally. The important thing about this dessert is to get the texture of the rice right. It should not become mushy. The rice should still have a bit of a bite but still completely soft on the inside.

To the same pan add in the fresh shredded coconut, sugar and cardamom. The mixture will loosen up immediately after adding sugar.

Note: You can add less sugar if you wish. If you want to avoid sugar, you can substitute jaggery.

Simmer the mixture in the pan for 5-10 minutes until the mixture becomes thick. Add in the ghee and switch off the flame.

Amazing Kavuni Arisi is ready!!!

• 1/2 cup Kavuni Arisi (Black Glutinous rice)
• 3/4 cup water
• 1/2 cup sugar
• 1/2 cup fresh shredded coconut
• 1/4 teaspoon cardamom powder
• 3 teaspoon ghee

1. Wash the rice and soak it in lots of water for 10-12 hours. Drain the water used for soaking after the said time.
2. Add the rice to the pressure cooker. Cover the cooker and cook for exactly 3 whistles. Allow the pressure to settle naturally.
3. To the same pan add in the fresh shredded coconut, sugar and cardamom. The mixture will loosen up immediately after adding sugar.
4. Simmer the mixture in the pan for 5-10 minutes until the mixture becomes thick. Add in the ghee and switch off the flame.
5. Amazing Kavuni Arisi is ready!!!

Notes

You can add less sugar if you wish. If you want to avoid sugar, you can substitute jaggery.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Dessert
• Cuisine: Tamilnadu