BEETROOT CHAPATI

     Beetroot is a Vegetable with the contradictory notion, some like it and some don't.  Some wince at the colour it imparts into the dish and some love the way it colours the dish.  I love this Vegetable, Beetroot - The Pink Goodness rich in Iron and Vitamins. Overloaded with nutritional benefits that it takes you to the Pinks of your Health. A beautiful Colour it imparts into the dishes it is added into is an extra beauty on its own.

    When it comes to Indian cooking, most of the vegetables turn out in stir-fries or curries and then some are even added into Parathas or Chapatis.  Indian Moms found better ways to utilize the produce and side by side were brilliant enough to stealthily make kids eat healthy food along with the scenario.  Well, I am a loser when it comes to this strategy.  My kids over smart me, when I start talking about healthy eating.  Leaving aside my lamenting.  Let's talk about this brightly coloured Chapatis - Beetroot Chapatis.  Beetroot is one of my favourite vegetable and a default item in my refrigerator.  Beetroot Chapatis are equally tasty and healthy.

    Most of the recipes for Beetroot Chapatis use ground Beetroots in it.  But I like to cook the vegetable, grind it and then add it while kneading the chapati dough. It is prepared with whole wheat flour and ground Beetroot purée, seasoned to taste.  Add little water at a time while kneading the dough, otherwise, the dough would be very difficult to handle.  Parathas/Chapatis are usually cooked over the griddle with oil/ghee drizzled over it.  Beetroot Chapati can be eaten with Curd Raitha or Pickle or along with a choice of Vegetarian/Non-vegetarian Side Dishes.


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Cuisine - North Indian
Course - Main Course
Difficulty - Medium
Spice Level - Low
Serves - 3- 4
Yields - 12 - 15 Chapatis
Author - SM

Preparation Time - 20-25 Minutes
Leavening Time - 8-12 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO MAKE BEETROOT CHAPATI

 

BEETROOT CHAPATI

INGREDIENTS:

For the Dough:

Whole Wheat Flour - 2 Cups
Beetroot - 1 Cup.
Red Chilli Powder - 11/2 Tspn.
Cumin Powder - 1/8 Tspn
Garam Masala/Chaat Masala - 1/2 Tspn
Dries Mango Powder/Aamchur - 1/2 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook:

Ghee/Oil - 4-5 Tspns (To Drizzle)

METHOD:

• Peel, Clean, wash and cut the Beetroot into four pieces.
• Add a bit of water & Salt to the beetroot and Pressure cook the Beetroot for a whistle. 
• Allow the pressure to release.  
• Remove the Beetroots, strain the water used for cooking the Beetroots and reserve it.
• When the Beetroots cool down, grind it into a fine purée.
• Alternatively, can grind the fresh Beetroots as such and then add it while kneading the Dough.
  
• Now add the Beetroot Purée to the flour and add all the other ingredients mentioned under 'For the dough.'
• Knead it into a pliable dough adding very little water.  Can use the water used for cooking the vegetable.
• Beetroot Purée has water content in it.  So adjust accordingly.
  
• Finally, add oil and knead it again for about 7-8 minutes.
• Smear a bit of oil over the dough, cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls.
• Then roll them out into thin circles.
• Heat a griddle(Tawa) and cook each Beetroot Chapati on a medium flame.
• Drizzle 1/4 Tspn of Oil/Ghee over each Beetroot Chapati and cook them until they turn into golden brown on both the sides.
• Serve Beetroot Chapatis hot with a bowl of Curd(yoghurt), Raitha or Pickle.
• Goes well, with Vegetarian & non-vegetarian curries and gravies.
  

BEETROOT CHAPATI

 

NOTES:

• Can purée cooked or fresh beetroots for this recipe.
• Adding the spice powders is purely optional.
  
• Chat Masala can also be added while kneading the dough.
• Add very little water while kneading the dough.
• Beetroot Purée has water content in it.  So adjust accordingly.
  
• Can also smear a blob of butter over hot Beetroot Chapati just before serving.

CHAPATI

      If there is a food taken for granted, then Chapati(Roti) & Rice comes on the top of the list. I have always wondered when and where this food originated, who created them - to be cooked with specific ingredients.  And I would convince myself that it would have travelled through the civilization to take twists and turns to suit the palate, region and taste buds.  But blogging has changed my perception towards food and has proved that my preconceptions about certain dishes were totally wrong.
     Western Countries has a noteworthy bread based Culture in their cuisine that every country has a local bread of their own. Though Asia is recognized as a Rice-based Culture, India has a mixed up culture of Roti(Bread) & Rice.  As Wheat and Rice being two major staple food spread throughout India, we can find a relatively unbiased society in the true sense of eating Roti & Rice. But we Indians are quite reluctant about our own Bread though we can claim our skill and versatility with the never-ending long-list of bread varieties virtually prepared from any kind of Grain/Pulse.
     Among the long list of Rotis, Chapati is considered to be the base of all Rotis & Parathas. No Indian meal is complete without this quintessential flatbread - Chapati that it has travelled to the length and breadth of Indian Sub-continent, and has taken its road throughout the world along with Indian immigrants.  Chapati is an Indian flatbread traditionally prepared with finely milled Whole Wheat Flour. Commonly called as Chapati/Pulka/Roti.  It takes an equally important place in an Indian Palate along with Rice.
     Chapati dough is prepared with Wheat Flour(Aatta), Salt and Water, kneaded into a soft dough with hands, left aside for at least 10 or 15 minutes to an hour for the gluten(the protein that naturally occurs in Wheat Flour) in the dough to develop.  The dough becomes softer and more pliable. Small portions of the dough are pinched off and formed into round balls that are pressed between the two palms to form discs. Then they are dipped into flour and rolled out on a circular rolling board called Chakla using a rolling pin known as Belan into a perfect circle. There are also automatic roti makers available on the market that automate the whole process. Even rolling Chapatis become easy with Chapati pressing machines.
     The rolled-out dough is cooked on a preheated tava/griddle on both sides. Some versions of chapatis, called PULKAS calls for partly cooking them over the griddle, and then putting them directly on a high flame, which makes them fluff- up. Good quality finely milled Whole Wheat Flour, well-kneaded dough, perfectly rolled Chapatis yield soft, fluffy and tasty Chapatis.  Rolling them into perfect rounds is a feat which can be acquired by practice. It is equally one of the easiest yet tricky dishes to prepare in terms of shape and softness.
      Chapati was one dish I learned during my early days of cooking, and I am not sure how I perfected it or maybe I was simply lucky enough to get it right every time I made them.  This is one dish I feel totally foolproof.  And all the more they remain soft even the next day. Chapati was one dish I used to frequent in my lunch box and I used to take a whole batch of Chapatis for my friends almost every day during my College days.
     I have a count of measurement for each and every item I use for cooking, though followed by habit rather than practice, I stick on to the measurements and increase/decrease it according to usage.until I finally figure out what works best for me. And if you ask people who make soft chapatis, they repeat the same method that you have already tried countless times to no avail. If you are one of those who can make soft rotis (chapatis) I would suggest not to read further. This recipe is for 'Beginners only‘.
     I use water at room temperature. I add few teaspoons of Oil while kneading the dough and no drizzling of oil/ghee while cooking them over the griddle, i.e because my husband doesn't like greasy Chapatis. Once, my neighbour, MAMI said we have to leave the dough aside to prove for at least 8-10 minutes, only then the gluten in the flour would develop which can yield you a soft and nutritious Chapati. And the most important factor behind soft Chapatis are adding Flour to water instead of adding Water to Flour.

 

 HOW TO MAKE SOFT CHAPATI

Cuisine - Indian
Course - Main Course
Difficulty - Medium
Serves - 4
Yields - 25 Chapatis
Author - SM

Preparation Time - 5-10 Minutes
Leavening Time - 10-30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes

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INGREDIENTS :

Whole Wheat Flour - 3 Cups
Water - 11/2 Cups(Approximately)
Salt - To Taste
Sugar - 3-4 Tspns(Optional)
Oil - 11/2 Tbspn

METHOD :

WHOLE WHEAT FLOUR/ATTA :

     Whole Wheat Flour/Atta flour is probably the most commonly used wheat flour in the Indian cooking. It is a whole wheat flour made from a durum wheat which is a very hard wheat. Durum wheat has a high protein content, high gluten content, high bran content which makes it ideal for making healthy Indian Bread.
     Traditionally Atta is stone ground and is slightly creamy brown colour. It is quite a coarse flour but very tough so you can roll it out very thin. Atta flour is used to make Chapati, Pulka, Roti, Parathas and few other Indian Breads.  Atta Flour is also used to make Gothumai(Wheat Flour) Dosais and Puttus. At home, my MOM always buys large batches of whole Wheat, clean, wash and dry them in sunlight.  Then the whole wheat is finely milled in flour mills.  Finely milled Wheat Flours yield soft Chapatis.

KNEADING THE DOUGH :

METHOD :

• Take 11/2 Cups of Water in Bowl big enough to knead the dough.
• Add a dash of Salt and some Sugar(Optional) to the water.
• Drizzle few teaspoons of Oil over the water.
• Mix the ingredients well.
• Now Add 3 Cups of Wheat Flour to the water and mix.
• Do not knead at this point, just mix until there is no more water is visible.
• At this point, we could feel that the mix is no more sticky.
• Now knead the dough until it turns smoother and softer for at least 8-10 minutes.
• Cover the bowl and let it rest for 30 minutes.

NOTES :

• Add Flour to the Water mix. This method will retain the softness of the Chapatis for a longer time.
• Add a little oil to the wheat flour and mix well.
• You will need approximately 1.5 Cups of Water for 3 Cups of Wheat Flour.
• Amount of water totally depends on the type of Wheat Flour used.  Adjust Accordingly.
• If you need more Water do not add directly to the flour mix.
• Instead, dip your fist into the water and apply to the mix and knead it.
• Longer you knead the dough, it tends to become soft and pliable.  

RESTING THE DOUGH :

     When Flour and Water are mixed to form the dough, two proteins (gliadin and glutenin) in wheat flour form gluten which are long chains of protein. The stretchy consistency of the Flour is developed by mixing, kneading and resting the dough. During these processes, the protein in the wheat becomes elastic and smooth. The starch in the flour holds onto the water to give Structure and Volume.  This also paves a way through to break the gluten chains, alternatively giving a softness to the dough.

METHOD :

• Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap or cover the bowl tightly with a lid.
• Leave the dough, aside for at least 8-10 minutes for the gluten in the flour to develop.
• Covering the dough traps moisture, otherwise, it will dry out forming a crust.
• And keep the dough covered all the time.
• If time permits rest the dough for an extra hour in cold weather conditions. 
• Warm weather softens the dough quickly.
• I usually rest the dough for an hour. If short of time, rest it for at least 8-10 mins.
• Resting time tenderizes the dough giving a soft and springy texture.

ROLLING THE DOUGH :   

METHOD :

• Divide the dough into equal portions.
• Roll out each portion into medium sized thin circles.
• Roll them with even thickness.
• Dust the rolling board with dry flour while rolling the dough.
• Can use well powdered Rice Flour to dust the rolling board.  This will yield Soft Chapatis.
• Do not use too much flour while you roll the dough. 
• Chapatis tend to become hard if you use more flour on either side of the dough when rolling them.

COOKING THE CHAPATIS :

• Heat a Tava/Griddle on a high flame.
• When the Tava/Griddle turns hot, lower the flame and gently place the Rolled Chapatis over it.
• Wait for the colour to change slightly and slowly it will start to fluff up.
• Now flip the Chapatis and cook the other side of the Chapatis.
• Make sure that it is cooked through with brown crispy spots.
• Do not cook Chapatis on high flame or allow it to burn.
• Once cooked remove the Chapatis from the Tava/Griddle.
• Place it on a plate or dish lined with a clean kitchen towel.
• Stack up the Chapatis one over the other
• Cover it up with the kitchen towel.
• Just before Serving, smear Oil/Butter/Ghee over the Chapatis.
• Serve Chapatis hot with your choice of Vegetarian/Non-vegetarian Side Dishes.
• Goes well with Raithas too.

NOTES :

• Do not overheat the Tava/Griddle while cooking the Chapatis.
• If adding Oil while cooking Chapatis do not overheat the Tava/Griddle until smoke forms.
• There will be condensation underneath each cooked Chapatis, Kitchen Towels absorbs the moisture and prevents from Chapatis getting soggy.
• Reverse the stack after piling up the Chapatis.
• If serving later, store them in an insulated casserole lined with a kitchen towel to absorb the condensation.

Comforting Spoonful of Chapati and Milk

Leftover Chapatis with Milk & Sugar – A Simple Comfort Food with a Nostalgic Twist

A Simple & Nostalgic Dish: How to Turn Leftover Chapatis into a Sweet Delight

A spoonful of shredded chapati soaked in milk and topped with sugar, symbolizing simplicity and comfort.

The Comfort Food That’s Close to My Heart

    Chapatis with milk and sugar is a dish that's been close to my heart for as long as I can remember. Whether made from leftover chapatis or fresh ones, this humble dish has a special place in many Indian homes, including mine. While it may seem unusual to some, for me, it's the ultimate comfort food, reminding me of my childhood.

    It’s quick, easy, and healthy—a great way to use up leftover chapatis without waste. If you've never tried this before, let me introduce you to the delightful, nostalgic combination of chapatis with milk and sugar!

If you've never tried it before, let me introduce you to this humble yet delightful dish.

 

A Nostalgic Favourite: Chapatis with Milk & Sugar

    Since as far back as I can remember, chapatis with milk and sugar has been a go-to comfort food. Sometimes, it would happen with leftover chapatis, and at times with hot ones fresh off the griddle. Either way, it remains a dish packed with nostalgia, reminding me of quick snacks after school or those lazy evenings when nothing else would do.

    Many households have their own versions. For instance, my husband prefers chapatis with jaggery syrup instead of sugar, another common variation in many homes. But this recipe is for those who haven't come across this simple combination yet.

Why You Should Try This Recipe

    This dish is more than just a way to use leftovers. It's a healthy & filling snack or even a simple breakfast. It’s a great way to avoid food waste while enjoying something that feels indulgent.

Here’s why you should try it:

• It’s an easy and quick breakfast option.
• A great way to avoid food waste by turning leftover chapatis into something delicious.
• It feels indulgent but is actually nutritious, especially when using honey as a sweetener.

Craving perfectly soft Chapatis? Learn how to make them from scratch right here!

 

 

Recipe Type - Snacks/Breakfast/Dinner
Spice Level  - Low
Difficulty - Easy
Yields - 1–11/2 Cups
Author - SM

Preparation Time - 5 Minutes.
Soaking Time - 10–15 Minutes.

 

 "How to Turn Leftover Chapatis into a Sweet & Nostalgic Treat"

Bowl of Chapati and Milk – A Comfort Food Classic

What You’ll Need:

• 2-3 Leftover Chapatis
• ½ - ¾ Cup Hot/Cold Milk
• 1½ Teaspoons Sugar (or Honey) – optional

 

Method:

• Shred the chapatis into a bowl.
• Pour hot or cold milk over the shredded chapatis.
• Add sugar or honey and mix until well combined.
• Let it soak for about 10 minutes before enjoying it. You can serve it hot or cold based on your preference.

Pro Tip: For a more traditional feel, I like using sugar, but honey works just as well if you want a healthier option. It’s also a great snack for kids above two years old!

   

Storage Tips for Leftover Chapatis

If you're planning to use leftover chapatis for this dish, ensure they're stored properly. Here are some tips:

• Keep leftover chapatis refrigerated if you're not consuming them within 12–15 hours.
• Leftover Chapatis freezes well too. When you're ready to use them, simply thaw at room temperature for a few minutes and reheat on a griddle.
• Reheat the chapatis on a low flame before using them in this recipe. They’ll soften up once soaked in milk, so don't worry if they seem a little dry.

Pro Tip: Stack chapatis with parchment paper, freeze in an airtight bag, and enjoy fresh chapatis for up to 3 months! Thaw and reheat for soft, fresh chapatis in no time.

 

 ______________________________________________________________________

Trivia No.1:

Health Benefits of Stale Chapatis

Did you know that stale chapatis have their own set of health benefits? Soaking stale chapatis in cold milk for about 10 minutes, it adds amazing benefits and the combination can prove beneficial. It's believed to

• Help relieve high blood pressure. Preferably, consume this for your morning breakfast.
  
• Regulate body temperature.
• Provide nutrients and help avoid acidity.
• Aid in digestion, relieving constipation, acidity, and gas.  Preferably, consume this for before you sleep.

______________________________________________________________________

Trivia No.2: 

"From My Childhood to Yours: A Timeless Recipe Featuring My Stork Spoon"

Enjoying Chapati with Milk by the Window

The Chow Time Spoon - By Royal Selangor

The Chow Time Spoon or the Stork Spoon: The Spoon in the picture is from Royal Selangor Collection.

    A myth dating to Greek antiquity, a stork delivering a bundle in its beak has become a ubiquitous symbol of childbirth. According to European folklore, the stork is responsible for bringing babies to new parents. Popularized by a 19th-century Hans Christian Andersen story called "The Storks."  This version of Spoon depicts a Stork flying to its kids carrying the food, delivering an infant’s first experience of solid food.  

    I've used this spoon for this recipe photo, as it holds a special place in my heart. I've had it since my childhood, and it became a cherished part of my own children's early meals. For me, this spoon not only represents its historical connection to motherhood and nourishment but also my own journey as a mother, weaving together food and memories across generations.

Share Your Thoughts!

    I hope this nostalgic recipe brings a little warmth and comfort to your day. Give it a try, and let me know—did it remind you of your childhood or create new memories for your family? Leave a comment below!

 

MALAYSIAN STYLE OKRA STIR-FRY

    Okra/ Lady's finger or Bhindi/Vendakka is one vegetable which is commonly liked at home, and it is one default vegetable in my refrigerator. We can cook Okras in several ways. Cooking Okra/Lady's Finger is slightly tricky.  The reason is the slimy nature of Okra. In my opinion, Okra shouldn't be overcooked & shouldn't be slimy and for me, it should retain its green colour. So, I cook Okra briefly on a medium-high flame to retain its crunchiness, colour and nutrition. This vegetable when perfectly cooked turns out to be so tasty, crunchy and retains the nutritional value. It has amazing Health Benefits too.

• Okra/Lady's Finger is rich in Iron, Folic Acid & Vitamin B6
• Okra is rich in many nutrients and particularly high in vitamins C and K. 
• Okra provides a Protein called Lectin, a nutrient that is believed to prevent Cancer.
• Okra is rich in antioxidants
• Okra also helps to control the Blood Sugar Level.
  

OKRA/LADY'S FINGER

     This is a simple stir-fry recipe made with Okra/Lady's finger & we can find this kind of recipe served in most of Malaysian Mamak Shops.  Through the day and for dinner the restaurant converts the same stir-fry, adding any left-over Okra along with Cabbage or Long Beans. The combinations taste as good too. A quick stir-fry with very few ingredients, and it can be cooked within 15 minutes. Above all, it is my personal favourite as it goes hand-in-hand with both Roti & Rice.  Serve it along steaming hot Rice or along with Warm Chapati or Paratha and Dhal for a complete meal.


For more Recipes with OKRA/LADY'S FINGER, Click here...

Cuisine - Malaysian
Course - Side Dish
Spice Level - Medium - High
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes

For more Recipes from MALAYSIAN CUISINE, Click here...

HOW TO COOK MALAYSIAN STYLE OKRA STIR-FRY

MALAYSIAN STYLE OKRA STIR-FRY

 

INGREDIENTS:

Okra/Lady's finger - 500 Grams
Oil - 2 -3 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Onion - 1/2 No.
Garlic - 3 Cloves
Fresh Red Chillies(Bird's-eye Chillies) - 2 Nos.
Turmeric Powder - 1/2 Teaspoon
Salt - To Taste
Sugar - 1/4 Teaspoon

METHOD:

• Wash and clean the Okra / Lady's finger. Pat dry and allow it to dry on a kitchen towel.
• Trim off the corners and slice them into thin pieces.
  
• Heat Oil in a Pan, splutter Mustard Seeds followed by Cumin Seeds.
• Immediately add thinly sliced Onions, finely chopped Garlic & Red Chillies(Bird's-eye Chillies).
• Sauté it until Onions turn translucent. 
• Add chopped Okras along with a dash of Salt and give a quick stir.
• Now add Turmeric Powder & give a quick stir.
• Sauté the Okra on a high flame until the vegetable is cooked and the stickiness of the vegetable is totally removed.
• Adjust the amount of Salt & add a pinch of Sugar and give a quick stir.
• Switch off the flame.
• Leave the okra stir-fry on the pan, as such for about 2-3 minutes. 
  
• Dish out & Serve Okra Stir fry hot with Chapati or Paratha or Rice.

For more SIDE DISHES FOR CHAPATI/ROTI, Click here... 

NOTES:

________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

How to perfectly Cook Okras - To avoid slimy Okra/Lady's Finger:

     When you frequently cook Okras, you would obviously be aware of the problem behind getting perfectly cooked Okra and getting rid of the sliminess from the vegetable.  I have given a simple trick behind getting rid of the Sliminess and at the same time retaining the Colour and texture.  This is the usual method I follow while cooking Okras at home. Any recipe as a matter of fact, whether it is Okra/Bhindi Fry, Bhindi Masala, Stir-fried Okra, Okra/Vendakka Thoran, Kurkuri Bhindi, Bendi Sambal and even while adding the vegetable in Sambar or Vendakka Puli or any other curry. I follow this method.

• Wash and pat dry the Okra with a clean Kitchen Towel.
• Leave the Okras on a Paper Towel/ dry Kitchen Towel in a single layer.
• Let the vegetable dry for some time. The idea is to get rid of any moisture in the vegetable.
• Before chopping, it make sure to wipe it dry with a Paper towel/Kitchen Towel.
• Fry the Okra in a bit of Oil with a dash of Salt on a medium-high flame.
• Cook briefly around 5-7 minutes, if you prefer a crunchy texture.
• Cooking briefly on a medium-high flame helps to retain the texture and the green colour in the vegetable.
• My trick for perfectly cooked Okra is to cook the Vegetable on a HIGH HEAT BRIEFLY.
• While Stir Frying or for Poriyals/Thoran, avoid crowding your pan or frying-pan, as this will reduce the heat and cause the sliminess.
• Adding Salt to Okras at the initial stage while cooking also helps in getting rid of the sliminess quickly.
• Cooking the vegetable along with acidic based ingredients also reduces the sliminess.
• Sauté Okra/Lady's Finger briefly in oil before adding it into Curries like Sambar, Puli Kozhambu, Pachadi etc.,
• Can also simply slice and roast okra in an oven.
• If you feel the Okra is still slimy, switch off the flame and leave it in the pan for a few minutes.
• This helps to reduce the sliminess.
• If you like Okras well-cooked go with your cooking instincts. Cook for a bit of longer time.

 

 

BALL - A QUICK EVENING SNACK

    All these years, I was pondering through the web to find a similar dish in vain.  So I am getting into a conclusion that, this so-called BALL RECIPE is a family snack, solely owned by the Anjilamoottil alias Kanjiraparambil Family.  Though I have seen a similar recipe with Rice Flour & Coconut, a dish called Orotti, which is popular in Kanyakumari & Sri Lanka, where they call it as Pol Roti, this Ball recipe is something different from Orotti, as such.  If at all, anybody reading this recipe has already known about a recipe similar to this, hi-five!!!

    Well, it was during my initial days in my in-laws house(just after marriage... new Daughter-in-law, in an all new atmosphere... Scenario). One evening, my MIL & her sister Pearly(Aunty) asked me whether I've eaten a BALL? They said it is a snack made with Flour, Coconut & Sugar.  Okaaay... I thought it should be like those Coconut Balls they sell in Bakeries(Sun Star, Krishna Bakery etc.)  But the expression in my BIL's face confused me.  He said, wait... you are going to have a surprise.  All set and when the Ball was served, I was totally taken aback.  First, It was nowhere in the shape of a Ball, then what I guessed it to be something like the Coconut Ball, no it was not like that too.  Now, my BIL gave an all- knowing smile. Anyway, it was some inside joke within us, a joke between the daughter-in-law & the son-in-law of the family.  

    But, I should say this snack has been a frequented one in the family and my husband loves it to the core.  My MIL says, he used to stuff his pockets with this snack, while going to school. My MIL makes this for his lunch I suppose & my husband happily fills up his pockets & finishes if off even before he reaches the bus stand.  Whatsoever, this happens to be one snack loved by my kids too.  So presenting an all new tea time snack, a nadan palaharam from our own household - "THE BALL." I am writing this recipe with the thought, that the future generation of the family can remember & use this recipe at some point of time.

    Ball is a quick & simple snack which could be easily incorporated within minutes & with ingredients nothing fancy or intricate... And all the more, a healthy snack too.  It is a pancake like snack made with Whole Wheat flour, grated Coconut & Sugar. It clearly falls in between a Pancake & an Adai. These ingredients are mixed along with water.  What we need is a slightly loose dough(gooey-like) & not a batter here. But the trick is when the ratio of the Flour & water are perfect, the dough doesn't stick onto your hands & becomes easy to handle.  Then, we need to simply spread it out on a heated griddle/tawa and cook it on a low flame until both the sides turn crisp & into golden brown.  Serve it with hot Coffee/Tea as an Evening Snack, can be eaten for Breakfast too.

 

For KERALA NADAN PALAHARAM RECIPES, click here...

 

Recipe Type - Cookies, Snacks 

Difficulty - Easy 

Yields - 2 Medium-sized Balls(size of a Chapati)

Author - SM

 

Preparation Time - 5 Minutes

Cooking Time - 7- 10 Minutes for 1 Ball

 

 

For more SNACKS &  SAVOURIES, click here... 

 

 

HOW TO MAKE BALL - A QUICK EVENING SNACK

 

BALL - A QUICK EVENING SNACK

 

INGREDIENTS:

Whole Wheat Flour(Aatta) - 2 Cups
Grated Coconut - 3/4 Cup
Sugar - 6 Tablespoons
Water - 2 Cups(Approximately)
Coconut Oil - 2 Tbspn

 

METHOD:

• In a wide bowl, add Whole Wheat Flour, Sugar, grated Coconut & give a quick stir. 
• Now, gradually pour in about 2 Cups of Water & make a dough out of it.
• The dough should be slightly gooey-like.  
• Perfect ratio of Water & Flour gives you a non-stick dough. (the dough doesn't stick to your hands & would be easy to handle).
• Meanwhile, heat a griddle or a tawa, smear a bit of coconut oil on it
• Once heated, reduce the flame to low.
• Gently scoop out a handful of the gooey-like dough & spread it on the hot tawa with your hands.
• Spread the dough it into a wide circle, as big as a Chapati.
• Trust me, the dough helps your hands from the heat.
• Cook this on a low flame for a few minutes & then flip the Ball.
• Cook on the other side of the Ball, until it turns into golden brown.
• This Ball is usually served as an evening Snack.
• Serve Ball hot, along with Tea/Coffee.  Can be eaten for Breakfast too.
  

 

BALL - A QUICK EVENING SNACK

NOTES:

• Let me take the credit of perfecting The Flour Water Ratio(1:1) for this Ball Recipe.
  
• I couldn't get the precise measurements from my MIL(one of the co-founder of this Ball recipe).
• Adjust the amount of Sugar to suit your sweet preference.
• The quantity mentioned yields you with two medium-sized(Chapati like) Balls.
• Smear the Griddle/tawa with Coconut Oil and spread the dough evenly on top of it with your hands.  Let the flame be at very low at this point.
• Then can increase the flame to medium-low & cook the Ball.
• Can drizzle a few teaspoons of Coconut Oil, if preferred.  But I personally do not do so.