26 Dec 2007
Chappathi and parippu Curry
For making chapathi
whole wheat powder / Atta
oil or ghee little
Make a dough using the above ingredients. Divide the dough into small balls. Sprinkle little wheat powder on the wooden board and place the ball over it. Roll each ball to make chapathis using the rolling pin. Heat a griddle / tawa. Place the chapathi over it. When steam comes, soon turn over it. (it takes only few seconds for the steam to come out). Then wait until one side of the chapathi cooks well. You can see some parts of the chapathi puffs up. So flip over again , wait, it will puff up wholly. Remove from griddle. Apply 1/4 teaspoon of ghee over the sides of chapathis if you like. Don't forget to wipe the pan with a tissue paper or cloth in between to remove the burned powder.
Dal / parippu Curry
masoor dal / red lentils/ chuvanna parippu 1 cup
green chillies 2
garlic cloves 2
turmeric powder 1/2 teaspoon
red chilly powder 1 or 2 teaspoons
mustard seeds 1 teaspoon
cumin seeds 1/4 teaspoon
Wash dal. Add chopped onion, tomato, green chillies and all the powders to dal. Add salt and enough water to cook. (Take water enough to cover the ingredients and later if you find the water is not enough add little more.) Cook on medium flame. When it is half cooked add the crushed garlic cloves. Cook until done. Heat oil, splutter cumin seeds, mustard seeds and add curry leaves. Pour them into the curry.
Other curries for Chapathi.
See the chapathi making video here.
My friend Jeena of Jeena's kitchen tried out this recipe, Pls check her blog here!