Tuesday, 26 February 2013

Toor daal / Kandhi Pappu Paratha

This is a dish I found to be very tasty when there is left out dals. I had some left over mudha pappu. Thought to make parathas. Instead of stuffing the daal mixture, I just added this to the wheat flour, mixed every thing and kneaded into soft dough same as the roti dough. Fry them with ghee and serve them with spicy red chilli pickle.


Wheat flour – 2 cups
Cooked Tour daal – 1 cup
Ajwain / Carom seeds / Vaamu – ½ tsp
Cumin seeds – ½ tsp
Oil / ghee to fry the parathas

Cooked Toor daal / Mudha pappu and Wheat flour


Mix the wheat flour, cumin seeds, ajwain seeds and salt in a bowl, add gradually the cooked toor dal / Kandi pappu and knead everything into smooth dough (add water if necessary)..Keep aside for 30 minutes...

Make 10- 12 medium sized balls from the dough, dust the balls with enough flour and roll them into round parathas using rolling pin.

Heat few drops of oil in a tawa, gently place the flattened paratha, cook the paratha on both sides, drizzle oil if needed. 

Serve with any sort of spicy side dish..

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