Jun 16, 2008

Recipe - Dal Parata (dal roti/pappu rotelu)


Roti/Parata made with dal

Summary:

Dal paratas can made with left over dal. Dal Paratas can be served as breakfast/dinner. In north Indian these paratas are enjoyed at breakfast with chai. Dal has good source of protein and whole wheat flour is a good source of dietary fiber. Any kind of dal can be used to make dal parata.

I usually serve dal parata for dinner, made with the left over dal from lunch. Serve with any kind of vegetable in the side, will make a full nutritious meal. The same dough can be used to make dal kachori or dal poori, just by deep frying it.

Ingredients:

  • Wheat flour - 1and 1/2 cup
  • Dal (cooked lentils) - 1 cup
  • Green Chillies - 3 small Indian chillies
  • Onions - 1/2 cup (chopped)
  • Cilantro - 1/4 cup
  • Cumin seeds - 1/2 teaspoon
  • Carom seeds (ajwain) - 1/4 teaspoon
  • Salt - 3/4 teaspoon

Process:

Knead all the above ingredients together ( except salt), just add a tablespoon of water if needed (depends on the consistency of the dal). After the dough is kneaded, take a teaspoon of oil in your hand and apply it all over the dough. Set the dough aside for 20 - 30 minutes before making Parata.

Method to roll Parata:

Get the tools ready - Tawa on the stove with medium high temperature. Rolling pin to make/roll rotis. All purpose flour in a 3/4 plate to lightly flour the dough in between during rolling the roti. Make a small lemon size ball out of the dough. Slightly flatten the ball sized dough and dip the flatten ball in the all purpose flour plate which is placed in the side. Place it on the lightly floured/clean surface and slowly roll the dough in a circular motion from the center. Make sure not to apply too much pressure while rolling. Apply ghee on the half rolled roti, sprinkle a pinch of salt.


Roll or fold it back in desired shaped. Folding in layers results in fluffy and layered parata.

Place it on the lightly floured/clean surface and slowly roll the dough in a circular motion from the center. Continue rolling and lightly dust the roti/parata with flour if the parata is sticking to the surface. Too much dusting may spoil the taste of the parata too. It is important to roll the dough on one side only. Soon you will see the small ball of dough expand to 3 inches in diameter (just like a disc).

Method to cook parata:

Preheat the tawa/cast iron pan on medium high. Transfer the ready parata on to the pan and wait for 10-15 seconds. You will see small bubbles forming on the parata.


Flip the parata on to the other side and wait for 15 seconds.

Apply ghee/clarified butter on the parata. Cook both sides of the roti and ensure parata is well cooked.


Preparation time - 10 - 20 minutes

# Servings: 4 - 6 rotis (depending on the size)

Tips:

  • I usually add salt to the roti dough at the time of rolling, then dough won't get too soft. I find that adding salt at the time of kneading dough and dal, makes it too soft and it is hard to roll roti/paratha.
  • Roll and half cook the paratas and stack them. Cook them fully just before serving.


8 comments:

Asha said...

That paratha looks excellent, thank for posting!:)

Indranee Batabyal said...

Devipriya, you made me really hungry with this paratha:) You have a nice blog and congrats on your awards!

Sagari said...

yummyy paratha ,nice way to use leftover dal

Devi Priya said...

Thank you Asha, Indranee and Sagari for the comments.

Suma Rajesh said...

thanks for commenting devi priya...paratha looks delicious...saw ur other recipe...like the way u took the snaps orderly...

Jeena said...

Brilliant post, parathas look so good!

Uma said...

delicious paratha! nice instructions too.

Indranee Batabyal said...

I'm glad that your kids love the recipe:) Looking forward for some great recipes from you!

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Disclaimer

Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.