Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Masala Idli

Ingredients:

  • 1 serving Idli (see notes below)
  • 1 teaspoon urad dal
  • 1 tablespoon Dry Idli Chutney
  • 1 tablespoon oil + 1 teaspoon ghee/butter
  • ½ teaspoon mustard seeds
  • Pinch of asafoetida
  • Salt and pepper to taste
  • cilantro for garnishing

Dry Chutney Powder or Chutney Podi

Method:

  1. Prepare the idli. Let it cool down completely. You can use leftover idlis too.
  2. Heat oil and ghee in a pan. Add urad dal and mustard seeds. Let them crackle and then add asafoetida.
  3. Add idlis and gently stir it. Add dry idli chutney, salt, and pepper.
  4. Stir for a minutes and transfer it to a plate. Garnish it with chopped cilantro.

Note: I used mini idli mold for this recipe. You can use regular idlis too. Just cut them into small triangles. Be careful while adding salt since you have salt in idli and dry chutney too.

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Palak / Spinach Paratha

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Serves: Makes around 12-14 parathas

Ingredients:

  • 2 cups whole wheat flour + 1 cup flour for dusting
  • 1½ cup chopped fresh spinach
  • 2 teaspoon red chili powder
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon sesame seeds
  • ½ teaspoon turmeric powder
  • 4 tablespoon yogurt
  • oil for brushing
  • Salt to taste

Ingredients

Method:

  1. Add chopped spinach, red chili powder, turmeric powder,yogurt, sesame seeds, ginger-garlic paste,and salt in a bowl. Mix everything with your hands. Spinach should get coated with all the spices.
  2. Add whole wheat flour to the spinach mixture. Make dough by adding little water at a time. The dough should not be too soft or too stiff. Rest this dough for 30 minutes.
  3. After 30 minutes, knead the dough again and divide into equal balls. Flatten the ball with your palms and dip into the flour. Roll the parathas into a circle.
  4. Heat griddle/tava. Place a rolled paratha on it. Brush little oil and cook from both the sides by flipping to other side.
  5. Serve hot with pickle or yogurt.