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Experience the magic of flaky, layered flatbread from the coastal city of Mangalore. This parotta, with its countless crispy layers and soft, chewy texture, is the perfect companion for rich curries like chicken ghee roast or vegetable korma.
Prepare the Dough (15 minutes): In a large mixing bowl, whisk together the maida, sugar, and salt. Create a well in the center. Add 2 tablespoons of vegetable oil. Gradually pour in the lukewarm water while mixing to form a very soft, sticky dough. Transfer the dough to a clean, oiled work surface and knead vigorously for 10-12 minutes until it becomes smooth, pliable, and highly elastic.
First Rest (2 hours): Lightly coat the entire surface of the kneaded dough with 1 teaspoon of oil. Place it back in the bowl, cover with a damp cloth or a lid, and let it rest at room temperature for a minimum of 2 hours. For best results, rest it for up to 4 hours. This step is crucial for relaxing the gluten.
Divide and Second Rest (35 minutes): After the first rest, gently punch down the dough and divide it into 8 equal-sized balls. Generously coat each ball with oil, place them on a tray, cover, and let them rest for another 30 minutes.
Create the Layers (15 minutes): On a well-oiled countertop, take one dough ball and flatten it with your fingers. Using your hands or a rolling pin, stretch the dough as thin as possible into a large, translucent circle or rectangle. Don't worry about small tears. Brush the entire surface of the stretched dough with oil. Starting from one edge, lift and fold the dough to create fine pleats, like making a paper fan, until you have a long, pleated strip.
Coil and Final Rest (20 minutes): Gently hold one end of the pleated strip and stretch it to lengthen it further. Begin to coil the strip tightly into a spiral, similar to a pinwheel. Tuck the loose end underneath the coil. Repeat for all dough balls. Cover the prepared coils and let them rest for a final 15-20 minutes.
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Experience the magic of flaky, layered flatbread from the coastal city of Mangalore. This parotta, with its countless crispy layers and soft, chewy texture, is the perfect companion for rich curries like chicken ghee roast or vegetable korma.
This south_indian recipe takes 210 minutes to prepare and yields 4 servings. At 706.45 calories per serving with 9.66g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Roll the Parottas (5 minutes): Heat a tawa or cast-iron skillet over medium heat. Take one rested coil and, using your palm or a rolling pin, gently flatten it into a disc about 5-6 inches in diameter. Do not press too hard, as this will merge the layers.
Cook the Parottas (20 minutes): Place the rolled parotta on the hot tawa. Cook for about 60-90 seconds until small bubbles appear, then flip. Drizzle a teaspoon of oil around the edges and on top. Cook for another 1-2 minutes, pressing gently with a spatula, until both sides are golden brown with crispy spots. Repeat for all remaining parottas.
Fluff and Serve (5 minutes): Immediately after taking the parotta off the tawa, place it on a clean surface. While it's still hot, use both hands to gently clap or crush it from the sides towards the center. This action is key to separating and fluffing up the layers. Serve immediately.
For a healthier version, substitute half of the maida with atta (whole wheat flour). The texture will be denser and less flaky but still delicious.
Finely chop herbs like mint or cilantro and sprinkle them over the oiled, stretched dough before pleating to create an aromatic, herbed parotta.
Use melted ghee instead of oil for layering and cooking to impart a rich, nutty flavor and aroma.
The refined carbohydrates in the all-purpose flour are easily digested, providing a quick source of energy for the body.
Enjoying a delicious, traditional food like parotta can provide immense satisfaction and comfort, contributing positively to mental well-being.
The most common reasons are insufficient kneading or not resting the dough long enough. The dough needs to be kneaded until very elastic and rested for at least 2 hours to relax the gluten, making it stretchable. Also, ensure you use enough oil during layering and clap the parotta while it's hot to separate the layers.
Yes, but the result will be different. A 100% whole wheat parotta will be much denser and less flaky. For a good balance, try using a 50/50 mix of maida and atta. You may also need slightly more water.
Store cooled parottas in an airtight container or zip-top bag in the refrigerator for up to 3 days. To reheat, place them on a hot tawa for about 30-45 seconds per side until warm and soft again.
Mangalorean Parotta is an indulgent dish made with refined flour (maida) and a significant amount of oil, making it high in calories and refined carbohydrates. It is best enjoyed occasionally as part of a balanced diet, paired with a nutritious curry.
One serving, which consists of two parottas, contains approximately 550-650 calories. The exact number can vary based on the amount of oil used for layering and frying.
They are very similar in technique and texture. The primary difference is often regional variation in ingredients. Some Mangalorean versions might use a bit of sugar for browning, while some Malabar versions traditionally include an egg for extra softness. However, the names are often used interchangeably.