Indian
Indian - Breads and Flatbreads
Ven Pongal 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 idli rice
- • 1 cup urad dal (skinned black gram)
- • 1/2 tsp fenugreek seeds
- • 1 tsp salt
- • 2 cups water, for soaking
- • 1/2 cup water, for grinding
- • 1 tsp oil, for greasing the molds
Preparation Steps
1
Phase 1
Soak the rice and the urad dal with fenugreek in water for 4-5 hours.
2
Phase 2
Grind the urad dal and then the rice into a smooth, fluffy batter; add the salt.
3
Phase 3
Cover and ferment in a warm place for 8-10 hours until light and risen.
4
Phase 4
Grease the idli molds and fill each with a spoonful of batter.
5
Phase 5
Steam for 12-15 minutes until a skewer inserted comes out clean.
6
Phase 6
Cool slightly, unmold, and serve with sambar and chutney.