Skip to main content


Parotta is one favourite item for everyone especially for Keralites so they can't avoid it from their life. It can be used as breakfast, lunch and dinner. It was getting only from hotels earlier but now we are making it from houses. It is considering as the main item when guests come home. Usually it will be available in the evening time. We are using Maida for making this and it helps to get soft and layered Parotta. Health conscious people can use Wheat Flour to make this. We are using more quantity of Oil to make this so it is not that much good for health. We can make it very easily at home with practicing. I am making Parotta in my home when I am free and I was facing difficulties to make Parotta first time but now I can do it well without any difficulties. I would like to have this with any Chicken dishes. Here, I made completely vegetarian Parotta so I haven't used Milk and Egg. This is completely Kerala style layered Parotta.       

Preparation Time - 15 Minutes
Waiting Time - 2 Hours
Cooking Time - 30 Minutes


Maida or All Purpose Flour - 1 Cup
Vegetable Oil - 1/2 Cup
Lukewarm Water - 1/4 Cup
Sugar - 1 teaspoon
Salt - 1/2 teaspoon

  • Put Maida or All Purpose Flour in a deep bowl and add Sugar and Salt and mix well.
  • To this add Lukewarm Water little by little and mix it well by using hand.
  • Then pour 1/4 cup Vegetable Oil and mix well and make smooth and sticky dough like a big ball. 
  • Add 1 teaspoon Vegetable Oil on this and cover it with clean White cloth and leave it for 2 hours.
  • After 2 hours, divide the dough into equal portions (It will be depends upon the quantity of Maida).
  • Take a portion of the dough and grease on the platform with Oil to work out and roll the dough as much you can stretch. 
  • Then add a little Oil on it and spread it and pick up from one corner and make a swiss roll and turn it and push the edge at the bottom. 
  • Similarly do it for every dough portion and cover it with cloth and leave it for 10 minutes.
  • After 10 minutes take one rolled dough and roll it again well as much you need.
  • Do the same process for remaining rolled dough.
  • Heat a pan and place one rolled dough and cook both sides well or until Brown colour and brush some oil on both sides.
  • Do it similarly for remaining rolled dough.
  • Place a cooked Parotta on the platform again and press it gently from both sides to get good layer.
  • Repeat this step for each cooked Parotta.
  • Serve it in a serving plate with any vegetarian and non-vegetarian dishes.
  • To get healthy Parotta use Wheat Flour to make this.
  • You can use any Refined Oil to make this but Vegetable Oil is better.
  • Use Sugar if you need it and you can use 2 Eggs if you want.
  • It will be soft and good if you keep dough for long hours.
  • You can use Warm Milk for mixing instead Lukewarm Water.
Kerala Parotta


Popular posts from this blog


Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children. Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish w


Everyone is using rice always especially south Indians are preparing different or variety rice items. Ghee rice is one special rice dish. This is the famous dish for different celebrations or festivals such as Christmas, Easter, birthdays, weddings or any other special celebrations. We can serve ghee rice with vegetarians and non-vegetarians dishes. This is very easy to prepare at home. The main ingredients of ghee rice are Basmati rice and ghee. I have used cardamom powder, cloves, Cinnamon stick and kiss miss to get good taste and good flavour. These all are optional ingredients and we can add based on our preferences. Ghee is not good for cholesterol so we need to use less quantity of ghee to prepare. Taste will not change if we use less quantity of ghee. Mainly this dish is serving for lunch and dinner. We need to take extra care while cooking rice because it shouldn't over cooked. Texture will change completely if we over cook the rice. This is not that much spicy dish so th


Preparation Time - 10 Minutes Cooking Time - 25 Minutes Ingredients Red Cowpeas - 1 Cup Onion - 1 Green Chilli - 1 Turmeric Powder - 1/2 teaspoon Red Chilli Powder - 1/2 teaspoon Black Pepper Powder - 1/2 teaspoon Coconut Milk - 1/2 Cup Coconut Oil - 1 teaspoon Mustard Seeds - 1 teaspoon Chopped Shallots - 1 teaspoon Curry Leaves - 2 Sprigs Salt - To Taste Water - As required for cooking Method Sock Red Cowpeas in Water overnight and wash it well next day. Peel the skin of Onion and wash well and chop it. Wash Green Chilli and slice it thin and lengthy. Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well. Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it. Then add chopped Shallots and Curry Leaves and fry well. Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell. Add cook