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Kerala Parotta - Essence of Malabar!
Parotta or Malabar Paratha is one of the most famous South Indian dishes. Made from plain flour or Maida, this dish is popular for its flaky and crisp taste. The paratha is made of layers and is savoured with either a spicy coconut vegetable curry or various North-Indian curries. Though South Indians don’t have a thing for any flour-based food item, they are obsessed with Parotta for some reason. Check-out the Parotta images to see how it looks. Many people prefer having this flatbread for their meals over any other, and it's the taste of parotta that makes it different, delectable, and better than others on many occasions. So, before starting the recipe, make sure to follow every step. Also, take help from the Parotta Images to understand every step well.
Kerala Parotta Info:
Prep Time
15-20 MinsCook Time
35-40 MinsTotal Time
50-60 MinsCuisine
South IndianCategory
Main courseKerala Parotta Ingredients (1 serving):
- Your choice of spices to taste
- Oil or ghee
- 4 Malabar parottas
Thattapayaru (Side Dish) Ingrdients:
- 20 Shallots, chopped
- 1 cup Thattapayaru
- 1 tsp tamarind paste dissolved in 1/4 cup of hot water
- Few curry leaves
- 1 tsp mustard seeds
- 1 pinch turmeric
- 1 pinch asafoetida powder
- 1 Tomato
- 1 tsp chana dal
- 1 tsp urad dal
- 1 tsp cumin seeds
- 1 tbsp coriander seed
- Red Chillies according to your taste
- 1/2 cup coconut
- 1/2 tsp coriander powder
- 2 tsp oil
- Salt to taste
- 5 pods garlic, chopped
Step-by-Step Instructions:
To make Kerala Parotta:
- Grease a Tawa and place a Parotta on the hot greased Tawa.
- Cook it on medium flame until the base is cooked.
- When you flip it over, spread or brush about 1/2 tsp oil to grease it.
- Cook the Parotta until both sides are golden brown.
- Once you see the golden colour, just crush it gently in your palms and serve it with any curry. See the Parotta images for more understanding.
To make Thattapayaru:
- Roast lentils in a hot pan till they become fragrant. Keep them aside once ready.
- Heat a tablespoon of oil in a pan and add curry leaves, shallots, and garlic.
- Sauté them for 3 minutes. Add cumin seeds, chana dal, and urad dal.
- Sauté for 2 minutes.
- Mix after adding coriander seeds.
- Add red chillies and tomato. Sauté them until the tomatoes turn soft and mushy.
- Now mix it after switching off the flame and adding coconut in it.
- After they cool, grind the mixture into a fine paste by adding required quantity of water.
- In a pressure cooker, add some oil and splutter mustard seeds, shallots, and curry leaves.
- Once they start to crackle, add onion and sauté until they turn translucent.
- Add asafoetida, coriander, turmeric, and ground masala paste. Mix it properly on low heat.
- Add some water and let the mixture cook for a minute before you add roasted lentils and 2.5 cups of water. Allow it to boil.
- Now mix tamarind water and salt. Cover the cooker and let it cook for 4 to 5 whistles.
- Remove the curry from the cooker and serve it with the garnishing of your choice.
Your Kerala parotta is ready. Does your dish look as good as our parotta images? Hahaha! Eat this delicacy with your thattapayaru and you will probably end up in God’s Own Country!
