South Indian Parotta Recipe

This layered parotta is one that would keep you going on and on. Try one and you are sure to be hooked on it.
South Indian Parotta picture


Preparation Time4 MinCooking Time20 Min
Ready In24 MinDifficulty LevelMedium
Health IndexJust EnjoyServings3
Main IngredientInterest Group


 Baking powder4 Pinch
 Baking soda2 Pinch
 Salt1⁄2 Teaspoon
 Ghee2 Tablespoon
 Oil5 Tablespoon
 Maida3 Cup (48 tbs) (All Purpose Flour)

Nutrition Facts

Serving size

Calories 787 Calories from Fat 333

% Daily Value*

Total Fat 38 g58.1%

Saturated Fat 10.1 g50.5%

Trans Fat 0 g

Cholesterol 97.3 mg

Sodium 538.7 mg22.4%

Total Carbohydrates 96 g31.9%

Dietary Fiber 3.4 g13.5%

Sugars 0.5 g

Protein 15 g30%

Vitamin A 1.6% Vitamin C

Calcium 9.3% Iron 34.5%

*Based on a 2000 Calorie diet


Preparation :

* To the maida add baking powder, salt, baking soda, nicely beaten egg, 2 tbsp ghee and mix all.

* Pour water and mix soft as chapatti and roti maav, add 2 tbsp oil and mix for nearly 20 mins. Pour 3 tbsp oil, mix and keep aside for 2 hrs.

* Then again beat and mix the maav in the slab for 10 mins.

* Make big lime size balls total of 8-9 balls and keep.

* Take a ball of maav and keep it in the slab and with the help of maida press it like chapatti as thin as you can.

* Spread 1 teaspoon of oil on it.

* Make some flits(Like doing in sarees).It will become become a strip.

* Hold the ends of the strip,beat sowly and stretch it gently.It will become long. (brush some oil in your hand)

* Hold one end as a centric and roll the other end.It will become like a wheel.This will give you the layers.

* Do the same thing for all other balls into small wheels.

* Now brush a little oil on top of each balls and keep aside.

Cooking Method:

* After 30 mins,heat the dosa pan.

* On the other hand take one wheel.Gently press it by the rolling bin into a thick circle(Like which you have eaten in the hotel).

* Spread 1/2 teaspoon oil in the pan and place the cirular dough.when one side gets golden color, turn over and cook other side with 1/2 tsp oil. After both sides get golden color take it from the pan.

* THIS IS THE ONE!!!! Do the samething for the other wheels.

* When you made 2 or 3,keep one on the other, pat the sides to seperate the layers.

* Serve the parotas with kurma and raita.



Ubrales says :

Good recipe! Certain regional words like "maav" should have their English translations "dough" in parenthesis. This will make the recipe universally understood.
Posted on: 1 March 2012 - 3:04pm

Anonymous says :

Very nice one. I would prefer to use the term Dough for maav. Thank you.
Posted on: 26 February 2012 - 5:48am
vandana profile page

vandana says :

Nice parathas jayasree. The layers have come out very nice. I love these kerala parottas. The laccha paratha which is a variation of this found in North India too is simply delicious.
Posted on: 21 March 2008 - 11:29pm