Crispy Rava Dosai

Rava dosai is an instant tiffin,which can be prepared in  no time.The batter shud be watery and poured into a thin & cripy dosai.This is a most wanted tiffin in south Indian cuisine.Here, I have adapted the recipe from Vah chef.I have used butter milk to dilute the batter.This gives a tangy taste to the dosai.The dosai was yummy and cripy.


Recipe Courtesy : Vah chef

Ingredients:
1.Rava/Sooji                                   -          1 cup
2.Rice flour                                     -           1 cup
3.Maida/all pupose flour                 -           1/4 cup
4.Butter milk                                    -           4 cups
5.Ginger                                           -           1 tsp (minced)
6.Green chillies                                -           3 (chopped)
7.Pepper corns                                  -           1 tsp
8.Cumin seeds                                   -           1 tsp
9.Cilantro                                          -           hand ful

Method:
* Take a mixing bowl and mix all the ingredients into a thin batter.I had 1 cup of butter milk ,so i substituted with 3 cups of plain water.
* Heat the griddle to maximum temp,pour the batter like sprinkles,throught the griddle.Make sure ,that u connect the batter well,so that it forms a dosai.

* Check the corners using the spatula, and when they are crisp,brown color,fold them.Dont flip the dosai.
* Serve it hot chutney or sambar....
* Our dinner today was ,rava dosai and radish sambar.....

Sending this to Aipi and Priya's "Bookmarked Recipes event"

Roomali Roti

Roomal means kerchief.Roomali roti means rotis made as soft and thin as kerchief.This roti has both flours mixed together and prepared as a tandoor roti.Bcoz,rotis are prepared on a red hot kadai,inverted over the stove.These rotis were soft and thin.It went well for our party.Rotis can be had with any side dish.

Ingredients:
1.Wheat flour                   -                1 cup
2.All purpose flour          -                 1 cup
3.water                            -                 1 cup
4.Oil                               -                  2 tbsp
5.Salt                               -                 as required

Method:
* Take a mixing bowl,add all the ingredients except oil.
* Prepare a soft and elastic dough.
* Apply oil and keep it aside for an hour.
* Knead it again well.
* Divide the dough into equal sized balls.

* Dust the floor with flour.
* Roll the balls into a thin - big sized roti.
* Mean while place a pan or kadai inverted over the stove.
* Let it be really hot.
*  Now tap the excess flour and  place the roti on the kadai.
* Immediately the rotis will start bubbling.
* After a minute,flip it over and cook for a minute as shown in the picture.
* Brush the rotis with oil or ghee and fold it.
* Serve it with any side dish.
Note:
After rolling the roti,we can just pull it a bit to enlarge it.To get a large sized roti,the dough shud be very soft and sticky.Dont keep the roti on the kadai more than 2 minutes,if not it will become stiff and crisp.

Multi Coloured Rotis / Marbled Rotis - Day 2

 Today is the second day of  blogging marathon.As kids friendly recipes is my theme,I was scratching my head to find out some ideas.Bcoz my kid is a picky eater.I cannot go by his wish list alone.And also ,I am in a process of introducing new dishes to him.So I was thinking vigorously.At that time,saras and I  were watching a cookery show.

 In that show,Anitha Kuppusamy was preparing a multi coloured roti.Immediately ,Saras gave me the idea to prepare this dish for the kids friendly theme.At first I was hesitant in materializing her idea.But some how managed to prepare it ,with lot of interventions from rohith.He was very much attracted by the colours of the rotis.I felt the success of the roti on that moment itself.But still had some doubt,whether he will eat it or not.But to my surprise,he had the rotis without any complaints and when his dad arrived,immediately he announced that ,today's dinner is green rotis.

 I felt fully satisfied,because I was able to feed my son with all the veges and nutritions.I have taken the theme as our national flag.Orange,white and green.So for orange ,I  have taken carrot puree,for white I have taken all purpose flour and for green have taken spinach puree.The original recipe called in for red colour with tomato puree,but my tomatoes were not that much ripen.So prepared orange colour with carrot puree and a bit of orange colour.If u dont feel like adding orange colour then avoid it.Give it a try,kids will surely enjoy the colours, paralelly have the nutritions too.Older kids can co - ordinate with their mom,this preparation as a fun project too.

Ingredients:
1.Wheat flour                    -             1/2 cup-1/2 cup
2.All purpose flour           -             3/4 cup
2.Carrot puree                   -             1/4 cup
3.Spinach puree                 -             1/4 cup
4.Salt                                 -              as rquired
5. butter                             -             for garnishing

Method:
* Take the wheat flour ,1/2 cup each in 2 different bowls.
* Take the 3/4 cup multi purpose flour ,in a separate bowl.The reason I have taken 1/4 cup more than other two cups is,maida has the tendancy to shrink.So in order to cope up with the wheat flour,I have increased 1/4 cup .
* Now add warm water and salt to the flour.
* Knead it into a soft dough and rest it aside.
* Now puree the carrot and spinach .
* Add the pureed spinach to second bowl with wheat flour and knead it to a soft dough.
* Add the  carrot puree to the third bowl of wheat flour and knead it to a soft dough,using warm water.The carrot colour will not be sufficient ,so to have fun,add a pinch of orange colour.

* Now roll all the three coloured rotis into a medium sized roti.
* Place the the orange colour roti first then,place the white roti and finally the green roti.
* Tightly,fold  it like a paper roll and cut it into equal sized balls as shown.
* Now roll the balls again into a roti as shown.
* Cook it on the tava ,without oil.Because,adding oil will discolour the rotis.
* Garnish with butter and Serve it with any chutney or curry.

Kids will surely like these type of rotis.We can add the colours according to our imagination.For example, to get a red colour roti,add tomato puree or to get a purple colour roti,add beetroot puree.Kids will surely like this colourful rotis ,and ofcourse these rotis have normal-rotis taste .I have added multi purpose flour to get a pure white colour roti,you can use normal wheat flour for a cream rotis.So wats stopping u gals,lets pat ur imagination and prepare different kind of healthy rotis for kids.


Check out my blogging marathon buddies in action.
Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraj, PJ, Savitha, Smitha, Srivalli, Usha, Veena Aravind,

Sending this to Soumya' s "Toddler breakfast Ideas" event

Along with Cheesy Egg Toast

Also sending this to  Suma's " CWS- Wheat" started by Priya.

Paneer Paratha - day 5 of blogging marathon

 Today is the 5 th day of blogging marathon.I am going to present my recipe in the category "Regional cuisine".Parathas are from punjabi cuisine.There are so many variations in the size ,stuffing ....Here I am going to give u the recipe of paneer parathas.
 Parathas are indian flat bread which literally means 'layers of cooked flour'.It can either be circle or triangle.The stuffing can be anything like aloo,peas or paneer.It depends on one's imagination and taste .
This was in my mind for a long time.but now only had an oppurtunity.

Ingredients:

For the dough:

1.Wheat flour                     -         2 cups

2.Water                               -          1 cup

3.Salt                                    -          1/4 tsp

4.Sugar                                 -          1/2 tsp

5.Oil                                      -           2 tsp

For the filling;

1.Paneer                               -         1 cup    (grated)

2.Chilli pwdr                       -          1/2 tsp

3.Green chillies                  -          1 tsp    (minced or 3 numbers)

4.Garam masala                 -           1/2 tsp

5.Cilantro                            -           1 tbsp (minced)

6.Salt                                    -           as needed

7.Oil                                      -           1 tsp

Method:

* Mix all the ingredients under for the dough and make a soft dough.

* Cover and keep it aside.

* take a microwave safe bowl ,add all the ingredients except paneer,cilantro and cook it for 30 secs.

* Now take it out and mix the paneer with the masala in the bowl.

* Now add the minced cilantro and give it a stir.

* Divide the mixture into equal parts and roll them into soft balls.

* Make sure that the no. of dough balls are equal to no. of paneer balls.
* Dust the board with wheat flour and place the dough ball in it.
* Pat it ,so that the outer edges are thin and the inner portion is thick as shown in the pic.
* Now place a ball of  paneer in the middle and cover it with the dough.
* Roll it into a thin roti ,by pressing it on one side only.
* On a heated tava,cook the paratha on the opposite side first....this makes the paratha to blow.Flip it around and press it with the spatula.After both sides are cooked, drizzle with some oil .
* Serve it with a dallop of curd ..
A glass of lassi goes well with parathas...


Chk the recipe of Aloo paratha here


Note:
As paneer will be bland ,it is adviceable to spice it up a bit more than u do for other parathas.Before ,cooking the paratha, tap off the excess flour .This helps the paratha to unchange its color.


Check out my blogger marathon buddies , Sri valli, Azeema ,  Bhagi , Champa , Gayathri Anand , Gayathri Kumar , Harini , Jay , Meena , Minu , Padma, Pavani  , PJ, Priya Mahadevan, Priya Suresh, Priya Vasu ,Rujuta, SantosBangar , saraswathi , Shanavi, Smitha, Sowmya, Suma, Usha, Veena,

Potato stuffed Idlies

Are u a fan of idlies or are u a hater of idlies.Then this is for u.Idlies are my husband's enemy and it is the last thing in the world ,for him to have.I was always in a hunt for twisting them.While googling,got this recipe from the below site.It was easy and tasty too.The stuffing idea always inspired me a lot.Idli stuffing made me to prepare it immediately.Luckily I had idli batter.So prepared this for break fast. I enjoyed idlies without any side dish.Planning to prepare variations in the stuffing in future.
Recipe Source : www.Newkerala.com

Ingredients:
1.Idli batter                       -      1 cup
2.Potato                              -       1/2
3.Peas                                 -       1 tbsp
3 (a).Onion                         -        1/2
4.Green chillies                  -       3
5.Cashews                          -       1 tsp
6.grated cheese                   -       1 tbsp
7.Turmeric pwdr                 -       1/2 tsp

For tempering:
1.Oil                                   -      1 tsp
2.Mustard seeds                 -       1/2 tsp
3.Cumin seeds                    -       1/2 tsp

Method:
* Boil the potato and mash it off.
* Take a pan,prepare the tadka.
* Saute the , chopped  onion ,cashews and green chillies.
* Add the mashed potatoes,peas and give it a stir.
* Finish it off with the cilantro and grated cheese.
* Divide them into equal balls and pat them into patties.

* Take a idli mould ,grease it with oil.
* Pour 2 tbsp of batter in all the moulds.
* Keep the patties on the batter and cover it with 2 more spoon of batter.
* Steam cook the idlies and serve hot with any chutney or podi.

Sending this to "My Innovative Kitchen's "Twist the traditional - Idlies"

Also sending to Aipi and Priya's "Bookmarked recipes"

Note:
The idli batter have to be bit thicker.This makes the stuffing covered properly.

Rice Kitchadi ( Arisi Upma)

Rice Kitchadi or arisi upma is a light breakfast or dinner.Its a variation of rava kitchadi.Its a very authentic rural dish ,where my MIL's mother used to do in mud stove, with sticks ignited.The kitchadi will start to cook in the slow flame.This gives an immense taste .My H's fav too.Very delicious dish to try ....

Ingredients:
1.Rice                 -        1 cup
2.Onion               -        1
3.G&G paste       -        1/2 tbsp
4.Green chellies  -        2
5.Cilantro            -        few springs

For Tempering:
1.Mustard seeds   -       1 tsp
2.Urad dal            -        1 tsp
3.Chana dal          -         1 tsp
4.Cumin seeds      -         1 tsp
5.Curry leaves      -         1 spring

Method:
* Wash and dry the rice on a muslin cloth.
* When the rice is half dry, break it in pulse mode in blender.
* Take a pan,add oil , splutter with mustard seeds,cumin seeds,urad dal,chana dal and curry leaves.
* Saute onion ,with green chillies and sprinkle some salt.
* When the onion is translucent, add G&G paste and saute it well.
* When the raw smell, is gone add 2 cups of water and bring it to boil.
* Slowly add the broken rice ,stirring occasionaly.Make sure that there is no lumps formed.
* Turn the stove to medium low and cover it.
* When the kitchadi is  cooked well, add 1 tsp of ghee and garnish with cilantro.
Serve it hot with chutney or sambar..

For more Tiffin varieties, go here

Egg Kothu Parotta and a link to madurai kothu parotta stall

Kothu parotta is a very famous street food delicacy in Tamil nadu .It is made up of scrambled egg,parottas and salna.It was in my mind ,for many days.Today only i got the oppurtunity to prepare it,as I was too tired to prepare any other dinner.I had some parottas leftover in my freezer.Unfortunately, I didnt have salna.So prepared only with eggs.It came out well.The basic method I am giving.We can alter the preparation ,according to ur taste buds.Also I have given the link ,of a street side shop ,preparing kothu parotta in Madurai.

Ingredients:
1.Parottas                         -             5 (small)
2.Onion                            -             1
3.tomato                           -              1/2
4.Green chillies               -               2
5.G&G paste                    -               1 tsp
6.Eggs                              -                2
7.cilantro                          -              hand ful
8.Curry leaves                  -              1 spring
9.Lemon                            -              1/2
10.Colored capsicums      -            2 tbsp ( chopped )

Dry ingredients:
1.Chilli pwdr                   -            1 tsp
2.Garam masala               -             1/2 tsp
3.Turmeric pwdr              -             1/4
4.Chaat masala                 -             1/4 tsp (optional)
5.Pepper pwdr                  -             1 tsp

Method:
* Scrumble the parottas into tiny bits.
* Take a pan add oil,splutter with mustard seeds ,curry leaves and cumin seeds.
* Saute chopped onion with finely chopped chillies.
* Add G&G paste and saute it ,untill the raw smell vanishes.
* Now add chopped tomatoes and sprinkle salt to it.
* Cover and cook till it gets mashed up.
* Now dump in the colored capsicums and saute it well.
* Now add all the dry powders except, chaat masala and mix it.
* In one corner of the pan,break the eggs and cook it.
* Scramble the eggs and mix it with the masala.
* Now add the scrambled parottas and give it a toss.
* Adjust salt to taste.
* Squeeze in some lemon juice and garnish with cilantro.
* Serve hot.

Note:
The amt of masalas can be altered ,by ur taste buds.To make our dish so flavourful,we can also add some salna into it.Watch the ultimate street side ,making of kothu parottas

Also Sending this to Akila's Dish name starts with E event

Layered Parotta

Parottas are nothing but,layered chapathis.My husband ,will say how he survived with parottas alone, during his inital days of US stay.He loves it very much.Its a bit time consuming process,but its worth trying,for its taste.Our dinner was parotta with paneer tikka masala.The recipe for paneer tikka masala is on its way....This recipe is from Saras kitchen...

Ingredients:
1.All Purpose Flour                   -                3 cups
2.Salt                                          -                required
3.Cooking soda                           -               1/4 tsp
4.Oil                                            -                2 tbsp

Dough:
* Take a large mixing bowl,add all the ingredients and make it into a soft dough.
* Leave it covered ,with a damp cloth for half an hour.
* Now ,divide the dough into equal sizes and roll them into balls.
* Coat it with oil and keep it for 10 mins.
* Roll it into a thing layer of any shape as shown..

* Fold the rolled layer into pleets after applying oil to the layer.
* Roll it into a swirl as shown.
* Press it again,into a medium sized paratha .
* Cook it in a tava ,by sprinkling oil.
* Before serving,take the parottas in a batch and crush them slightly.This helps the parottas to be fluffy and it comes outs flaky......
* Serve hot with any curry.

Sending this to Aipi and Priya's Bookmarked Events

Ven Pongal / Milagu Pongal and an award

Pongal is a very famous break fast in south India.Its a combination of rice and dal with spices.We used to go to 'saravana bhavan' and order only pongal & vadai.The taste can never be met with any other restaurant according to me.My MIL is very famous for her pongal.I am giving her recipe with some alterations.My dinner was pongal today with sambar.This is the only combination , my hubby likes.But it can be served with chutney also.

Ingredients:
 For pressure cooking:
1.Raw rice                       -                1 cup
2.Moong dal                    -                 1/2 cup
3.Pepper corns                -                  1/4 tsp
4.Cumin seeds                 -                  1/4 tsp
5.Turmeric pwdr             -                  a pinch

For Tempering:
0.Hing                            -                   a pinch
1.Crushed ginger            -                    1/2 inch
2.Crushed Green chillies -                    1
3.Crushed pepper corns   -                     1/2 tsp
4.Crushed cumin seeds   -                      1/2 tsp
5.Curry leaves                -                      1 spring
6.Cilantro

Method:
* dry roast moong dal ,till it turns golden brown .
* Wash and soak it with rice for half an hour.
* Take a pressure cooker,add the soaked rice ,moong dal with pepper corns , cumin seeds and turmeric pwdr.
* Add 4 1/2 cups(for 1 1/2 cups of rice& dal) of water and cook for 3 whistles.
* Take a wide pan and add 2 tbsp of ghee and 1 tbsp of oil.
* When the mixture is hot,add cashews and fry them.
* Now add all the ingredients under 'for tempering' except cilantro.
* When the raw smell of the ginger is gone, dump in the cooked rice and dal mixture.
* Scald well , within 2 to 3 minutes, pongal will start to gather like a halwa.
* Adjust salt to taste.
* Turn off the heat and garnish with cilantro.
* Serve hot with chutney or sambar.
Chk my posting for (pongal and idli)  sambar recipe.

Note:
Roasting of moong dal will give ur pongal a wonderful aroma.By cooking rice&dal with cumin seeds and pepper, pongal will have a unique taste.If u dont want to add much ghee, still u want to have its aroma,just take a small cup ,grease it with little ghee,make it as a mould of pongal  and serve it on a plate.It will be very innovative for kids and less ghee for adults.

An award:
Akila of  Learning to Cook  has awarded me this ,lovely blogger award.She is an awsome cook.
chk her blog for wonderful recipes.

                                              

Easy Idli Upma

Idli upma, is a crumbled version of idlis added with onion tempering.I love idli upma lot,but didnt get any chance for cooking that ,as idlis are my husband's enemy.Today my husband went for a dinner party,luckily I had some idlis  left over.I prepared this ,happily.So silly,but still small silly happiness will always move u a lot. After some months , I am having this. The crunchyness of chanan dal will make u feed ur tummy more.I enjoyed a lot having this dish.

Idli Upma!!!

Ingredients:
1.Idlis                     -      3
2.Onion                  -      1/4
3.Green chillies     -      3
4.G&G paste         -      1 tsp  (optional)
5.Cilantro
6.Turmeric pwdr   -      1/4 tsp

For Tempering:
1.Oil                        -      1 tbsp
2.Mustard seeds     -      1 tsp
3.Urad dal               -       1 tsp
4.Chana dal             -       1 tsp
5.Curry leaves

Method:
* Crumble the idlis.
* Chop onion and green chillies finely.
* Take a pan add oil and temper with all ingredients under 'tempering'.
* Dump in the onion to the pan and saute with greed chillies.sprinkle some salt.
* Toss onion with G&G paste.
* Add a tsp of turmeric pwdr.
* Dont cook onion well, it shud be crunchy.
* Now add the idli crumbles and mix well.
* Adjust salt to taste and garnish with cilantro.
Serve hot with any chutney.I prefer to eat it just like that.

Idly

Rava Kitchadi

Rava Kitchadi is the most popular dish of south India,where it is served as breakfast or dinner.It is a spicy combination of  vegetables and rava.It is a very light dinner for diabetic patients.Its colourful texture will appeal to kids a lot.Moreover it is very easy and less time consuming.

Rava Kitchadi

Ingredients:
1.Roasted rava                     -      1 cup
2.Mixed veges                      -       1 cup
3.Onion                                 -      1/2
4.Tomato                              -        1
5.Green chillies                   -         2
6.G&G paste                        -        1 tsp
7.chilli pwdr                        -        1 tsp ( optional)
8.turmeric pwdr                   -        1/ tsp
9.whole garam masala         
10.Curry leaves
11.Cilantro

All ingredients..

Method:
* Chop onion,green chillies and tomato.
* In a pan add oil and splutter with whole garam masalas and curry leaves.
* Saute onions and green chillies until it looses its texture.
* Dump in the tomatoes.Sprinkle some salt to cook it fast..
* Add the mixed veges to the pan and give it a stir.





* Add turmeric pwdr and chilli pwdr and mix it well.
* Adjust salt to taste.
* Add 3 cups of water and bring it to boil.
* Now add the rava slowly by mixing it well.

* Turn ur stove to low,as it needs to cook slowly.
* When the kitchadi becomes non sticky and oozes out oil, turn off the stove and sprinkle some chopped cilantro.
* Now grease a tsp of ghee to a cup and fill it with kitchadi.
* Place a plate on the cup and turn it upside down.
* This forms as a cup of kitchadi.
Enjoy ur dinner/breakfast with chutney or pickle.

Note:
It is up to u ,to add chilli pwdr or not.And also u can roast the rava again ,if u want.

Onion Oothappam

Dont know wat to do for dinner ? And u r lazy enough to do a big meal,here is the simple and elegant dish.Onion Oothappam is nothing but a masala mixed dosa .But this can be used to cover up the sourness of the dosa batter .All family members loves this dish and any side dish can be made for this as of dosa.



Onion Oothappam



Ingredients:
1.Dosa batter                 -   1 cup
2.Onion                          -   1/2
3.Green chillies             -   3 to 4
4.Ginger                        -    1/2 inch
5.Chana dal                   -    1 tsp
6.Urad dal                     -    1 tsp
7.Curry leaves
8.Cilantro



Ingredients to be sauted ...

 Method:
* In a pan, add oil and splutter with mustard seeds,urad dal,chana dal and curry leaves.
* Saute the onions till it is soft ( Dont saute it too much).
* Dump in the chilies and minced ginger.


Giving a toss to the onions...

 * Take the pan , pour the contents into the batter and mix it well.
* Chop the cilantro and add it into the batter.
* Take a tava and pour a cup of  batter and make a small circle.
* Pour oil around the oothappam and cook both sides.
* Serve the crisp oothappam with any chutney.

Note:
we can add a tbsp of rice flour paste to the batter ,to make it even more crisper.
Oothapams

Idiyappam - String Hopper - இடியாப்பம் - step by step

 Idiyappam or rice noodles is an authentic south Indian dish.Its very famous in kerala and Tamilnadu.It is a very healthy and tasty dish.I got the rice flour and the press for idiyappam, when I went to India from my MIL.I got time today to try that dish for first time.Believe me,I got it very well.My Critic (Ramesh) ,himself said its so soft and tasty.Chk the recipe.




Ingredients:
1.Rice flour          -     2 cups
2.Hot Water                -      1 cup
3.Oil                     -      1/4 cup
4.Salt                    -      to taste.

Method:
* We can either buy rice flour from shop or do it at home.

Home method:
###########
*  Soak the rice in water for half an hour and dry in under a fan.
* Throw it in a blender and make it a pwdr.
* We can also dry roast the rice flour in a pan and sieve it.
* this is the Grannys method and u will get nice soft idiyappams.
 Actually I got the home made rice flour from my MIL and it came out really well.

Now lets get into the process.
* Boil the water in stove and keep it ready.we can keep some extra hot water for final touch ups.
* Take a wide mouthed bowl and mix the rice flour and salt together,
* Now add the hot water slowly and mix the flour with a wooden stick.
* Add the oil into the mixture.
* When the flour mixture is warm, make it into a soft dough with hands as shown.




Soft Dough

* Grease the press with oil and fill it with the dough. Make rice noodles in a greased idli plate.




Ready to be cooked.....

* For every batch ,coat the dough with oil or hot water and press it.Bcoz when time passes, the dough may become hard to press.
* Cook it well and serve with coconut dressing and sugar.
We can also serve idiyappams with vegetable stew,coocnut milk ,chicken curry or goat leg curry (Paya).



Secrets of soft idlis

Idlis and dosas are the staple food of south indian cuisine.Its the batter which matters a lot. The batter is a mixture of rice,urad dal,methi seeds and a secret ingredient.
                                                Guess wat? Yes it is Soya.
When we went for vacation this year to India , my MIL introduced , this secret ingredient to me.Soya makes idlis very soft. And it can also be used with wheat flour ,which makes chapathis softer. Soya is fat free also ,so why can't we give it a try.Believe me it works really good.


Does it look like jasmine flower ???


Ingredients:
1.Rice          -   4 cups
2.Urad dal   -    1 cup
3.Soy beans -    1 tbsp
4.Methi seeds-   1/4 tsp




Soy beans

 Method:
* Soak all the ingredients for 4 hrs and grind it in a grinder or mixie.
* Ferment the batter after adding salt for overnight or till it gets ferment.
* Cook idlis in idli cooker .
* Wow soft ,hot idlis are ready , just serve with hot chutney.



Our dinner

Note:
We can also add half cup of  poha or aval instead of soya,this also gives extraordinary effect to idlies.

Idly

Secrets of soft chapathis

Chapathis are staple food of India ? No, its the staple food of our family. Yes , my dad has diabetes from his 30 th age, so from then chapathi started entering slowly into our happy family and made my dad run for rescue...... ha ha ha . I am just kidding.Everyone in our family started loving it. That too my mother will make it on the flames. It wud be so soft and she wud never use much oil, but still it will be delicious. Though i cannot make chapathis like her, i am doing justice to chapathis by using some oil.

Ingredients :
1.Wheat flour or Maida flour            -  3 cups
2.Salt                                                 -  1 tbsp
3.Sugar                                              -   1 tsp
4. Oil                                                 -    3 tbsp

Method:
* Take a wide mouthed bowl. Add flour,salt and sugar into the bowl amd mix it well.80 % of oil has to be poured into the mixture in the begining itself. Pour the oil as shown.

* Knead the dough by adding a glass of hot water slowly.At th end coat the dough with some oil.
                                            

      *Cover the dough with wet tissue for half an  hour, as shown.

                             * Divide the dough into equal parts. Roll them into  small balls.

                                   * Sprinkle some flour and flatten the dough.

       * Take a rolling pin and flatten the dough further into a even circle.

    * In a tava place the chapathi ,let it  cook on one side and  get a bubble as shown.

                           * Turn it around , so that the other side gets cooked.

                       
* Slightly apply oil on both the sides.Fold it and serve it with chutney.Chicken curry will be awsome for chapathi.

Chapati