Parotta is a cult classic of South India. From the flaky and soft Malabar parotta of the Malabar coast to the dense and chewy Rice Parotta of the Coromandel coast, people love to dip this flatbread in their curry before they move on to have a hot bowl of rice. The Rice Parotta of Madras is a dense, chewy and slightly sweet flatbread that compliments the spicy curries of Madras in a heavenly combination. The husk of raw sticky rice is removed and the grains are ground into flour which forms the base of this sensational sweet and indulgent parotta.
All over India, it is a custom to have a complete meal that includes curry which could be vegetable, meat or fish along with dal which is a lentil stew and a chutney or pickle consumed with roti or parotta (a flatbread) and rice.
Ingredients For the Parottas
150 grams of Glutinous Rice Flour
100 ml of Water
45 grams of Castor Sugar
45 lm of Coconut Milk - 45 ml
15 grams of Vegetable Oil
How to make the Parottas
1. Pour the mixture into the bowl with the rice flour and mix vigorously with a spatula or chopsticks till well combined.
2. Using lightly oiled hands, knead into a dough. Adjust consistency as required with a teaspoonful of water or oil.
3. Divide dough into small 8-10 equal portions and roll them into balls. Flatten the ball between the palms of your hands.
4. Heat a non-stick skillet over medium heat and brush some oil on top.
5. Place the flattened parottas and cook until golden brown on each side for about 3-5 minutes.
6. Let the Parottas cool. Before serving. Serve with a nice bowl of curry, rice, vegetables or dipping a sauce and salads.
