Recipe for how to make Whole wheat parotta Kerala style made with just 100% whole wheat flour. Tamil style godhumai parotta recipe.
While the regular Kerala style Malabar parotta is a very popular recipe on my site, there has always been a lot of requests from you all for whole wheat parottas / Godhumai maavu parotta. Here is my version of parottas made with 100% whole wheat. These parottas are easy to make and comes out super flaky. This recipe has eggs and dairy. If you do not eat eggs / dairy, just skip it and you will still land up with decent whole wheat parottas. These parottas keeps well without drying up after making. A perfect recipe for a weekly indulgence.
Here is how to do Whole wheat parotta. Take a big bowl and add in the whole wheat flour (atta / godhumai maavu). Also add in the salt, baking powder, sugar, egg and milk. Note: If you want to make it eggless, just omit the egg. Baking powder is essential for getting the light and flaky texture in this parotta. Do not omit that.
Slowly add water and make it into a soft dough. The consistency should be the same like chapati dough. Knead briefly for two minutes.
Apply a teaspoon of oil to the dough. Cover and keep aside for fifteen minutes.
After the rest, form dough balls the size of a golf ball.
Dust the balls generously in flour and roll it into a thin disk.
Brush a thin layer of ghee on top of the rolled dough disk.
On top of the ghee, sprinkle some flour. Generously sprinkle flour. Gently spread the flour evenly on the disk. This flour will help later on in keeping the parotta layers separate.
Starting from one end, gather the edges and start rolling. Just roll the disk from one end to another. Roll the dough into a log.
Once the disk is rolled into a log, start from one end and roll again to form a spiral.
Tuck the end of the spiral at the bottom so it does not separate later on.
Dust the spiraled dough generously in flour and gently roll again to form a disk. The disks need not be thick. It should be slightly thicker than chapati dough. That is all. So do not roll it very thick. Try to be gentle while rolling and do not press very hard as keeping the layers intact is very important.
Heat a skillet till hot. We will be cooking the parottas in medium heat. Place the rolled parotta on the hot skillet. Cook for 10 seconds on one side. Sprinkle oil on the top.
Flip the parottas and sprinkle oil again.
Flip again. Cook the parottas till both the sides are golden.
Remove the parottas from heat. Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).
Flaky and fluffy 100% whole wheat – godhumai parottas are ready to be served.
Serve hot with any of the following side dishes. Vegetable Paya Chicken Salna Vegetable Kurma Kozhi Saaru Srilankan Chicken Curry Kongunad Kozhi Kuzhambu
2 cups whole wheat flour – atta ( 500 ml) plus a little extra for shaping parottas
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup milk
1 egg
Water to knead
2 - 3 tablespoon ghee for shaping the parotta
2 - 3 tablespoon vegetable oil for cooking the parotta
Take a big bowl and add in the whole wheat flour (atta / godhumai maavu). Also add in the salt, baking powder, sugar, egg and milk. Slowly add water and make it into a soft dough. The consistency should be the same like chapati dough. Knead briefly for two minutes. Apply a teaspoon of oil to the dough. Cover and keep aside for fifteen minutes.
After the rest, form dough balls the size of a golf ball. Dust the balls generously in flour and roll it into a thin disk. Brush a layer of ghee on top of the rolled dough disk. On top of the ghee, sprinkle some flour. Generously sprinkle flour. Gently spread the flour evenly on the disk. This flour will help later on in keeping the parotta layers separate.
Starting from one end, gather the edges and start rolling. Just roll the disk from one end to another. Once the disk is rolled, start from one end and roll again to form a spiral. Tuck the ends at the bottom so it does not separate while rolling. Rest the spirals for 10 minutes.
Dust the spiraled dough generously in flour and gently roll again to form a disk. The disks need not be thick. It should be slightly thicker than chapati dough. That is all. So do not roll it very thick. Try to be gentle while rolling and do not press very hard as keeping the layers intact is very important.
Heat a skillet till hot. We will be cooking the parottas in medium heat. Place the rolled parotta on the hot skillet. Cook for 10 seconds on one side. Sprinkle oil on the top.
Flip the parottas and sprinkle oil again. Flip again. Cook the parottas till both the sides are golden.
Remove the parottas from heat. Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).
Flaky and fluffy 100% whole wheat – godhumai parottas are ready to be served.
Author: Suguna Vinodh
Prep Time: 30m
Cook Time: 15m
2 cups whole wheat flour – atta ( 500 ml) plus a little extra for shaping parottas
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup milk
1 egg
Water to knead
2 - 3 tablespoon ghee for shaping the parotta
2 - 3 tablespoon vegetable oil for cooking the parotta
Take a big bowl and add in the whole wheat flour (atta / godhumai maavu). Also add in the salt, baking powder, sugar, egg and milk. Slowly add water and make it into a soft dough. The consistency should be the same like chapati dough. Knead briefly for two minutes. Apply a teaspoon of oil to the dough. Cover and keep aside for fifteen minutes.
After the rest, form dough balls the size of a golf ball. Dust the balls generously in flour and roll it into a thin disk. Brush a layer of ghee on top of the rolled dough disk. On top of the ghee, sprinkle some flour. Generously sprinkle flour. Gently spread the flour evenly on the disk. This flour will help later on in keeping the parotta layers separate.
Starting from one end, gather the edges and start rolling. Just roll the disk from one end to another. Once the disk is rolled, start from one end and roll again to form a spiral. Tuck the ends at the bottom so it does not separate while rolling. Rest the spirals for 10 minutes.
Dust the spiraled dough generously in flour and gently roll again to form a disk. The disks need not be thick. It should be slightly thicker than chapati dough. That is all. So do not roll it very thick. Try to be gentle while rolling and do not press very hard as keeping the layers intact is very important.
Heat a skillet till hot. We will be cooking the parottas in medium heat. Place the rolled parotta on the hot skillet. Cook for 10 seconds on one side. Sprinkle oil on the top.
Flip the parottas and sprinkle oil again. Flip again. Cook the parottas till both the sides are golden.
Remove the parottas from heat. Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).
Flaky and fluffy 100% whole wheat – godhumai parottas are ready to be served.
Author: Suguna Vinodh
Prep Time: 30m
Cook Time: 15m
Find it online : https://www.kannammacooks.com/whole-wheat-parotta-recipe-godhumai-parotta-recipe/
Recipe for South Indian style Guava Chutney for idli and dosa. கொய்யா சட்னி செய்வது எப்படி. Recipe with step by step pictures.
This recipe is from Navamani auntie. She does these unique and interesting recipes all the time. This guava chutney is from her repertoire. She is the most wittiest in the family. There is never a dull moment when she is around. She just cracks everyone up and takes everything so lightly. This is her recipe. She is also from the south of Kongunad – Anupatti, near my husbands place. The food of the region is so different and so elaborate. She also makes the worlds best ghee laden softest obbattu / poli.
Roughly chop 3 guavas (semi ripe guavas). I have used white guavas today. The Indian pink guavas also works really well for this recipe. Remove the seeds and set aside.
Boil water in a pan and add in the guavas to the hot water. Remove from heat. Let the guavas sit in the hot water for 2-3 minutes. After the said time, remove the guavas and set aside on a plate to cool.
Heat oil in a pan and add in the cumin seeds, urad dal and chana dal. Roast on a low flame.
When the lentils are getting roasted, add in the red chillies. Adjust the red chillies according to your taste. Add a couple more if you want a spicy chutney. We like guava chutney nice and spicy at home. Roast until the lentils are golden. Remove from heat and set aside on a plate to cool.
In the same pan, add in the chopped onions, tamarind and the salt. Saute for 3-4 minutes till the onions are nice and soft. Remove from heat and set aside on a plate to cool.
Take a mixie jar and add in the lentils and onion mixture. Grind to a coarse paste.
Add in the prepared guavas to the mixie and grind to a paste. Add very little water while grinding as required. The chutney is ready.
Tempering for the Guava chutney Heat oil in a pan and add in the mustard seeds, urad dal, curry leaves and dry red chillies. Let the mustard seeds crackle. Add it to the prepared chutney.
- 3 guavas – semi ripe
- 2 teaspoon Indian sesame oil ( 1 teaspoon + 1 teaspoon – divided)
- 1/4 teaspoon cumin seeds
- 1 tablespoon urad dal
- 1 tablespoon chana dal
- 4 dried red chillies
- 1/2 cup roughly chopped onions
- marble sized tamarind
- 1/2 teaspoon salt
For the chutney
- Roughly chop 3 guavas. I have used white guavas today. The Indian pink guavas also works really well for this recipe. Remove the seeds and set aside. Boil water in a pan and add in the guavas to the hot water. Remove from heat. Let the guavas sit in the hot water for 2-3 minutes. After the said time, remove the guavas and set aside on a plate to cool.
- Heat oil in a pan and add in the cumin seeds, urad dal and chana dal. Roast on a low flame. When the lentils are getting roasted, add in the red chillies. Adjust the red chillies according to your taste. Add a couple more if you want a spicy chutney. We like guava chutney nice and spicy at home. Roast until the lentils are golden. Remove from heat and set aside on a plate to cool.
- In the same pan, add in the chopped onions, tamarind and the salt. Saute for 3-4 minutes till the onions are nice and soft. Remove from heat and set aside on a plate to cool.
- Take a mixie jar and add in the lentils and onion mixture. Grind to a coarse paste.
- Add in the prepared guavas to the mixie and grind to a paste. Add very little water while grinding as required. The chutney is ready.
Tempering for the Guava chutney
Heat oil in a pan and add in the mustard seeds, urad dal, curry leaves and dry red chillies. Let the mustard seeds crackle. Add it to the prepared chutney.
Author: Suguna Vinodh
