For the alphabet U, I searched so much but couldn’t find a good international bread recipe. So finalized with Ujju roti which is nothing but roti made with rice flour from Karnataka. I even made the roti and clicked, but I was in two minds because I have already posted the same recipe for Kerala pathiri. So I kept the recipe in drafts and searched for any other option. And that is when I came across urad dhal paratha also known as bedmi paratha. There were two types of the paratha. One is the easier version where ground urad dhal and spices are added with wheat flour and parathas are made. The other one involves cooking the urad dhal mix and using it as a stuffing for making the parathas.
You guessed right. Being the lazy one I chose to make the easier version. Day before yesterday, there was a singing competition for Sruti and I didn’t know when I would be returning home. I soaked the dhal and went for the venue. We were back by 12:30 and I made the parathas after that. It took 30 minutes to finish off the small batch I made for her. I was really skeptical about how she would react to urad dal in the parathas. My worries were baseless as she enjoyed them to the core. The parathas are layered with ghee and folded as triangles. It made them so flaky and full of flavour. And also as I added so many spices in the dough itself, it didn’t need any side dish. I served it with green chutney, but she wanted only the parathas.
Makes 4 Parathas
Wheat Flour – 1 cup
Urad Dal – 1/4 cup
Coriander Leaves – 2 tbs
Salt – to taste
Kasuri Methi – 1 tbs
Cumin Seeds – 1/2 tsp
Sesame Seeds – 1 tsp
Red Chilly Powder – 1/4 tsp
Ghee – 1 tsp
Wash and soak urad dal for 30 minutes.
Drain water and grind it along with coriander leaves into a coarse mixture. Add one or two teaspoons of water to grind.
Mix together wheat flour, salt, kasuri methi, sesame, cumin and red chilly powder.
Add ghee and urad dal paste and mix them well.
Add water only if needed to make a soft dough.
Cover and set aside for 10 minutes.
Divide the dough into four equal portions and roll them into rounds.
Roll each ball into a thin disc. Dust it with flour to avoid sticking.
Apply ghee all over and fold it into a half circle.
Now apply ghee on it and fold it to form a triangle..
Roll this triangle to a thinner triangle.
Cook it on a hot tawa until both sides are golden.
As it has layers, it is better to cook them on medium flame for a while so that the inside also gets cooked.
Smear ghee on top and serve the hot parathas.
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