Showing posts with label Karnataka-Recipes. Show all posts
Showing posts with label Karnataka-Recipes. Show all posts

coin parotta recipe | coin paratha recipe | malabar parotta recipe | paratha recipe

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe



coin parotta recipe | coin paratha recipe | malabar paratha recipe | parotta recipe with step by step process - coin parotta is a delicacy from the state of Karnataka. it is a layered flaky flat bread that one of the most popular street food in south indian.


coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

in addition i would like to share some of my other indian bread recipes from my blog. it mainly includes, aloo pyaaz paratha, methi makka paratha, puffy pooris, restaurant style bhature, kerala parottas etc.


ingredients for coin parotta or coin paratha :

  • all purpose flour (maida) - 2 cup
  • powdered sugar - 1 tsp
  • salt - as per taste
  • water - as required, to knead
  • oil - ½ cup (for kneading dough and roasting)


directions for coin parotta or coin paratha :

  • take a bowl, add all purpose flour, salt, sugar, 2 tbsp oil and mix well.
  • add water as required to knead a soft dough and knead the dough for 5-10 minutes.
  • cover with a moist cloth and keep aside for 2 hours.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • after 2 hours, divide the dough into equal balls. grease with some oil and cover it.
  • rest the dough balls for 5-10 more minutes.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • take the dough ball and roll it in a small circle of about 2 to 3 inches in diameter.
  • transfer the small circle to a plate and apply oil on top of each rolled circle.
  • keep stacking the small circle paratha, one on top of the other and apply oil on top of each rolled circle.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • rest the small circle paratha on the plate for 10 minutes.
  • grease the working surface with oil.
  • take a small rolled circle and place it on a flat surface. Roll this small circle paratha into a large paratha and grease some oil.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe



  • method 1 -
    • start by creating pleats by folding with the help of fingers.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

    • try to stretch the pleated dough as much as possible.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

    • now roll the pleated dough like a swiss roll.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

    • make sure to secure the end by pressing gently.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe



  • method 2 -
    • start by gathering the dough in one corner and create a spiral.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

    • now roll the pleated dough like a swiss roll.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

    • make sure to secure the end by pressing gently.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • repeat this process with all the remaining small dough circles. cover with wet cloth and rest the spirals for five minutes.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • take a spiral ball and grease the working surface with oil and spread spiral ball into a paratha of 2-3 inches with the help of hands.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • heat a tawa and place the parottas on a hot tava or griddle.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • when one side has partly cooked, flip the parotta.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • now drizzle about 1 tsp of oil or clarified butter on the partly cooked part.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the coin parotta.
  • spread some oil or clarified butter on this side too.
  • press it down with a spatula.
  • flip again once or twice till both the sides of coin parotta are cooked properly.
  • now remove the paratha from heat.
  • make all coin parotta or coin parathas this way.
  • now your coin parotta is ready to be served.
  • serve this yummy coin paratha with any indian vegetable or lentil curry or dal or any curry.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe


recipe card for oin paratha recipe | malabar paratha recipe :


5.0 from 316 reviews
coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe
 
Prep time
Cook time
Total time
 
coin parotta recipe | malabar paratha recipe with step by step process - it is a delicacy from the state of Karnataka. it is a layered flaky flat bread that one of the most popular street food in south indian.
Author:
Recipe type: bread
Cuisine: Karnataka
Serves: 7-8 parottas
Nutrition:
Serving size: 1 parotta
Calories per serving: 139 cal
Fat per serving: 6 g
Ingredients :
  • all purpose flour (maida) - 2 cup
  • powdered sugar - 1 tsp
  • salt - as per taste
  • water - as required, to knead
  • oil - ½ cup (for kneading dough and roasting)
Instructions :
  1. take a bowl, add all purpose flour, salt, sugar, 2 tbsp oil and mix well.
  2. add water as required to knead a soft dough and knead the dough for 5-10 minutes.
  3. cover with a moist cloth and keep aside for 2 hours.
  4. after 2 hours, divide the dough into equal balls. grease with some oil and cover it.
  5. rest the dough balls for 5-10 more minutes.
  6. take the dough ball and roll it in a small circle of about 2 to 3 inches in diameter.
  7. transfer the small circle to a plate and apply oil on top of each rolled circle.
  8. keep stacking the small circle paratha, one on top of the other and apply oil on top of each rolled circle.
  9. rest the small circle paratha on the plate for 10 minutes.
  10. grease the working surface with oil.
  11. take a small rolled circle and place it on a flat surface. Roll this small circle paratha into a large paratha and grease some oil.
  12. method 1 - start by creating pleats by folding with the help of fingers.
  13. try to stretch the pleated dough as much as possible.
  14. now roll the pleated dough like a swiss roll.
  15. make sure to secure the end by pressing gently.
  16. method 2 - start by gathering the dough in one corner and create a spiral.
  17. now roll the pleated dough like a swiss roll.
  18. make sure to secure the end by pressing gently.
  19. repeat this process with all the remaining small dough circles. cover with wet cloth and
  20. rest the spirals for five minutes.
  21. take a spiral ball and grease the working surface with oil and spread spiral ball into a paratha of 2-3 inches with the help of hands.
  22. heat a tawa and place the parottas on a hot tava or griddle.
  23. when one side has partly cooked, flip the parotta.
  24. now drizzle about 1 tsp of oil or clarified butter on the partly cooked part.
  25. f
  26. lip again and this time this side has to be cooked more than the previous side. you will see brown spots on the coin parotta.
  27. spread some oil or clarified butter on this side too.
  28. press it down with a spatula.
  29. flip again once or twice till both the sides of coin parotta are cooked properly.
  30. now remove the paratha from heat.
  31. make all coin parotta or coin parathas this way.
  32. now your coin parotta is ready to be served.
  33. serve this yummy coin paratha with any indian vegetable or lentil curry or dal or any curry.




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restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe

restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe



set dosa recipe | restaurant style sponge dosa recipe | south indian pancakes recipe | set dosa with step by step process - this dosa is very soft, light and spongy. this is popular breakfast recipe in karnataka and especially in bangalore restaurants. set dosa’s are usually served with vegetable saagu, coconut chutneys.


this is a basic set dosa recipe that can even be used to make dosas without oil on a nonstick tawa. these turn out to be soft, mouth melting and spongy with a delicate texture. this is also known as set dose, set dosa, sponge dosa, or south indian pancakes.

urad dal, poha, rice and fenugreek seeds are the ingredients that are used to make the batter. to make good set dosa, proper fermentation of the batter is very important otherwise they don’t yield porous and spongy dosa. fermentation time depends on the climatic conditions or season.

there are many versions on the internet for the recipe of set dosa, but i have tried the recipe of bengaluru (bangalore) local hotel recipe and it turned out exactly same as served in any authentic restaurants. set dosa are always on our breakfast menu with variety of chutney. we often try on weekends as this can be a good option for weekend brunch.

we love serving the set dosa along with different types of chutney recipes like as coconut chutney, red chutney, capsicum chutney.


ingredients for set dosa or south indian pancakes :

  • rice - 1 cup
  • thick poha - ½ cup (flattened rice)
  • urad dal - ¼ cup
  • fenugreek seeds (methi seeds) - ½ tsp
  • salt - as per taste
  • water - as required
  • oil - as required
  • coriander leaves - ½ cup (chopped)


direction for making batter for set dosa:

  • Wash Rice, urad dal, and poha thoroughly.
  • soak them in water for 6-7 hours or overnight, separately.
  • soak the fenugreek seeds as well.
  • drain out excess water from dal and fenugreek seeds and ground them finely, using very little water.
  • transfer the dal paste into a bowl.
  • drain out the water from rice and poha as well and grind them bit coarsely in a mixture jar.
  • mix dal, rice, poha paste really well. prepare a thick and dense batter.
  • you would save this consistency by adding 1 tsp salt.
  • cover the prepared batter and keep aside on warm place for 8-9 hours to ferment.
  • once the batter is fermented and turns puffy, the batter is ready for making the dosa.
  • now add salt to the batter and mix the batter gently.

restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe



direction for making set dosa or south indian pancakes :

  • heat the dosa pan, grease the tava with little oil. for non stick pan, you need not grease the pan.

restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe

  • the tawa has to be medium hot and not very hot.
  • if very hot, the dosa gets too browned or can get burnt with uneven cooking and the dosa does not become soft and the bubbles or holes do not get formed on the dosa. while making these dosas, you can regulate the flame from low to medium.
  • now pour a ladleful of the batter on tava.
  • just spread the batter very lightly to make a small dosa or thick circle.

restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe


restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe

  • now sprinkle some roughly chopped coriander leaves.
  • put some oil over it and along the edges. make sure you cook on a medium flame till the dosa turns brown in colour.
  • when the base become golden and crisp, flip the dosa on the other side to cook.
  • when the second side also gets golden, lift the dosa with a spatula and serve.
  • you can also place them in a warm casserole.
  • repeat with the remaining batter for more dosas.
  • serve this soft, spongy, light, set dosa with vegetable saagu, coconut chutney, red chutney, capsicum coconut chutney.

restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe



recipe card for restaurant style set dosa :


4.9 from 301 reviews
restaurant style set dosa recipe | sponge dosa recipe | south indian pancakes recipe | set dose recipe
 
Prep time
Cook time
Total time
 
set dosa recipe | restaurant style sponge dosa recipe | south indian pancakes recipe | set dosa with step by step process - this dosa is very soft, light and spongy. this is popular breakfast recipe in karnataka and especially in bangalore restaurants. set dosa’s are usually served with vegetable saagu, coconut chutneys.
Author:
Recipe type: breakfast
Cuisine: south indian, karnataka
Serves: 3-4
Nutrition:
Serving size: 1 dosa
Calories per serving: 170 cal
Fat per serving: 0.4 g
Ingredients :
  • rice - 1 cup
  • thick poha - ½ cup (flattened rice)
  • urad dal - ¼ cup
  • fenugreek seeds (methi seeds) - ½ tsp
  • salt - as per taste
  • water - as required
  • oil - as required
  • coriander leaves - ½ cup (chopped)
Instructions for making batter for set dosa:
  1. wash rice, urad dal, and poha thoroughly.
  2. soak them in water for 6-7 hours or overnight, separately.
  3. soak the fenugreek seeds as well.
  4. drain out excess water from dal and fenugreek seeds and ground them finely, using very little water.
  5. transfer the dal paste into a bowl.
  6. drain out the water from rice and poha as well and grind them bit coarsely in a mixture jar.
  7. mix dal, rice, poha paste really well. prepare a thick and dense batter.
  8. you would save this consistency by adding 1 tsp salt.
  9. cover the prepared batter and keep aside on warm place for 8-9 hours to ferment.
  10. once the batter is fermented and turns puffy, the batter is ready for making the dosa.
  11. now add salt to the batter and mix the batter gently.
direction for making set dosa:
  1. heat the dosa pan, grease the tava with little oil. for non stick pan, you need not grease the pan.
  2. the tawa has to be medium hot and not very hot.
  3. if very hot, the dosa gets too browned or can get burnt with uneven cooking and the dosa does not become soft and the bubbles or holes do not get formed on the dosa. while making these dosas, you can regulate the flame from low to medium.
  4. now pour a ladleful of the batter on tava.
  5. just spread the batter very lightly to make a small dosa or thick circle.
  6. now sprinkle some roughly chopped coriander leaves.
  7. put some oil over it and along the edges. make sure you cook on a medium flame till the dosa turns brown in colour.
  8. when the base become golden and crisp, flip the dosa on the other side to cook.
  9. when the second side also gets golden, lift the dosa with a spatula and serve.
  10. you can also place them in a warm casserole.
  11. repeat with the remaining batter for more dosas.
  12. serve this soft, spongy, light, set dosa with vegetable saagu, coconut chutney, red chutney, capsicum coconut chutney.


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