Cooking

IIE DIGITAL DESK : Kerala's Onam Sadhya is a grand feast that showcases the state's rich culinary heritage. Among the myriad of dishes served, the Kerala-style parotta stands out as a beloved accompaniment. This flaky, layered flatbread is a staple in the Malabar region and adds a delightful texture to the traditional banana leaf meal.

To recreate this delicacy at home, one can follow a straightforward recipe that brings the authentic taste of Kerala to your kitchen.

Ingredients:

• 3 cups maida (all-purpose flour)

• 2 tablespoons rava (semolina)

• 1 tablespoon sugar

• 1 teaspoon salt

• 2 tablespoons ghee (clarified butter)

• Water, as needed for kneading

• Oil, for cooking

Preparation Steps:

1. Dough Preparation: In a large mixing bowl, combine maida, rava, sugar, salt, and ghee. Gradually add water and knead the mixture into a smooth, elastic dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes. Shaping the Parottas: Divide the rested dough into small, equal-sized balls. On a lightly oiled surface, flatten each ball into a thin circle using your fingers or a rolling pin.

2. Layering: Apply a thin layer of oil over the rolled-out dough. Fold the dough into a square or rectangle, then roll it out again into a thin sheet. This process helps in creating the characteristic layers of the parotta.

3. Cooking: Heat a tawa or flat pan over medium heat. Place the rolled parotta onto the hot surface and cook until golden brown spots appear on both sides. Apply a little oil during cooking to achieve a crisp texture.

4. Serving: Once cooked, remove the parotta from the pan and gently tap it to separate the layers. Serve hot with traditional curries like vegetable stew, dal, or any other preferred side dish.

This homemade Kerala-style parotta, with its flaky layers and soft texture, is sure to enhance your Onam Sadhya experience, bringing a taste of Kerala's culinary tradition to your table.