Indian
Indian - Breads and Flatbreads
Idli Paratha
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 2 cups par-boiled rice (idli rice)
- • 3/4 cup split urad dal (black gram)
- • 1/2 tsp fenugreek seeds
- • 1 tsp salt
- • 2 cups water, for soaking and grinding
- • 2 tbsp oil, for cooking
Preparation Steps
1
Phase 1
Soak the rice, and separately the urad dal with fenugreek, for 4-6 hours.
2
Phase 2
Grind the dal into a fluffy batter and the rice into a smooth batter; combine with salt.
3
Phase 3
Cover and ferment in a warm place for 8-12 hours until risen and lightly sour.
4
Phase 4
Heat a greased tawa, pour a ladle of batter, and spread it into a thin circle.
5
Phase 5
Drizzle oil around the edges, cook until crisp and golden, fold, and serve with chutney and sambar.