Really glad that the recipe worked for you. It can stay out covered so the dough doesnt become dry.Hi….it didn’t come out well,i was not getting those layers…don’t know what was d mistake…please helpI made this recipe today and I tell you it came out fabulous, Exactly the way it looks in the picture. I love the way you have explained the process step by step. This was a thick, tough A definite improvement on Round 1, the recipe from this gem of a book delivered very well on the clear, concise directions, especially when it came to the critical aspect of shaping. Cover and keep aside for 15 minutes.3. Thanks for the kind service.hai suguna medam today i try this parotta it will be very tastey and cook fast thank you mamSuch a simple and easy recipe. A very easy recipe for home made parottas from scratch.I'm Suguna Vinodh aka Kannamma. Else the dough will not spread at all. 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).Parotta, Kerala Parotta Recipe, Make Easy Parotta at Home. Came out wonderfully.3/4 cup sunflower oil / vegetable oil for making dough and cooking parottaOn a sleep deprived morning added the 3/4th cup oil while making dough. Soft, light and tasty rice noodles served with egg or meat curry. I prepared & it turned out really very well thank yu so much for sharing this recipeYour recipe is fantastic.
Knead for about 5-10 minutes till its soft and smooth. It will be stiff. Make a well in the middle and pour in the egg mixture. This one's a classic. To my delight, despite the lack of added protein or fat, the dough stretched to a membrane far thinner than my previous two attempts.
And did you fluff up immediately?You have made the most complicated process sound so easy Will try and let you know.. can you also post the salna receipe for this or I will try to search if its already there..Wow, amazing. Dish: Dinner — Kerala Parotta & Mixed Vegetable Curry. (Do not use any flour for rolling).6. Thank you.I would really love to try this recipe but im not sure of the measurements. They were really great people. Thank youvery nice presentation and recipe. Also took a long time on the Tava to cook on low flame. Can you please put all the ingredients in grams (Flour, oil, water)?Hi today tried Ur recipe… Parotta came out very well … I loved to do more… Its yummy tooHi Sanya, I have never tried but I feel it will work.Thank you so much Ananthi. Finally, with some advice from the Chef at Bread World, Cochin where I've had some of the best Kerala Parottas, I worked out a recipe that checked all the boxes for me. Take the dough ball and flatten it and roll it into a small disk. So I will come back with the results of my experiment! Thanks for the video. 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. parotta recipe | kerala paratha recipe | malabar paratha recipe with step by step photo and video recipe. This is a very important step. The resting time for the dough before baking on the other hand was shorter and neither recipe indicated the amount of water or the consistency of the dough well enough to know what to aim for.This is only recipe I tried that used just salt, flour and water for the dough mix. Keep stacking the rolled disk, one on top of the other and keep applying oil on top of each disk. Your recipies are so precise and fool proof which only a few food bloggers have achieved so far. )Thanks Karthikeyan. by the way, it would be nice if you can add some photos of your allied uncle & aunty’s kitchen and interior photos (with her creations of embroidery work!). It should effortlessly spread.Gently gather the dough in one corner and make a spiral. ? Sadly I dont have any pictures. Working with Vahchefs trick of letting the dough mix rest before starting the kneading allows the dough to soak up the additional moisture while reducing the stickiness and making it easier to knead.
I am used to rolling out the dough and making square porotta as they are guaranteed to fluff , however I loved the idea of stretching the dough with hand. Grease your work surface with oil, place the dough ball on it and press with your fingers to flatten. Sprinkle some oil if need be.Transfer the rolled disks to a plate and apply oil on top of each rolled disk. Also, when working on step #9 I applied a little more pressure when expanding the spiral disks would this have been the issue? The gluten in the dough needs to relax each time we handle the dough. Since my mom passed away, I have not eaten these, but now I will make it.Do you use hot, boiling or cold water to the dough mixture?Detailed & well explained Is that okay to use All purpose flour (the one used to make cake)to make parotta?Well explained recipe. Cover the dough with a cloth.
Gently pull the sides of the disks to form a large circle.