Idli, Chapatti, Paratha Recipes

by Ayurveda Therapist on June 29, 2011

Idli –

2 Cups Rice
1 Cup Urad Dhal
Room Temperature Water
1) Soak rice and urad dhal separately in water for 4-5 hours.
2) Grind separately, then mix both together to form a paste. Add salt.
3) Keep at room temperature for 1 day before using. Pour into idly cooker and steam. ** The same paste can also be used to make Dosa and Uttabam
4) Keeps well in refrigerator for 4 days.

Chapatti -

Cup of Whole Wheat Flour
½ cup Chopped Fenugreek leaves
Sesame Seeds
Cumin Seeds
1 Tbs. Oil
1 Tbs. Fresh Yogurt
Turmeric Powder
Coriander Powder
Chili Powder (optional)
1) Mix together all ingredients except water.
2) Add water slowly to make dough consistency.
3) Form into ball and leave at room temperature for 60 minutes. Cover with dampened cloth.
4) Form a small ball of dough and dip into whole-wheat flour, roll it out thin and form into flat circular shape.
5) Place on iron pan (with ghee if desired)
6) Flip once small bubbles forming
7) If gas stove, flip directly onto flame and allow bubbles to form. Remove promptly.

Paratha –

2 Cups of white flour
Anise Seed – takes gas out
1) Make a dough slightly liquidy
2) Make a ball, drop into oil
3) Roll out ball into circular shape. Pound it against the table
4) Make a string out of it
5) Roll it out again
6) Cook on iron skillet

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