Instant Mudakathan Keerai Dosa | Balloon Vine leaves Crepe

Instant Mudakathan  Keerai Dosa | Balloon Vine leaves Crepe is a healthy dosa made by mixing idli batter with mudakathan keerai puree. Mudakathan keerai is well known for its medicinal properties in healing bone related deseases. The traditional recipe of mudakathan keerai dosa is different from this instant recipe. I’ll share that one also in future.

Now we go for this Instant  Mudakathan Dosa recipe...

 Recipe for Instant Mudakathan  Keerai Dosa | Balloon Vine leaves Crepe:

                          Cuisine : Indian| South Indian

Category: Breakfast|Dinner

Preparation time : 10 Minutes

Cooking time : 20 Minutes

yields –10 dosas (medium size) 

Ingredients:

• Fermented Idli batter – 2 cup
• Mudakathan keerai - 1 cup
• Water – as required
• Sesame oil | Nallennei – as required

Method:

1. Clean mudakathan keerai, pluck only the leaves & wash  in enough water for about 3 times.
2. Drain the leaves and grind to a fine paste in a mixer grinder. Transfer it to a container.
3. Add the fermented  batter to the same container & combine everything very well. Add water, if required, to make  a dosa batter consistency.
4. To prepare dosa, heat a iron|non-stick dosa pan.
5. Mix the batter well with a ladle. Take a ladleful of batter and pour on the hot dosa pan and spread the batter in circular pattern.
6. Drizzle some oil over the dosa, cover with a lid and cook in medium flame.
7. After 2 minutes, open the lid, check for the doneness and transfer the dosa on to a serving plate.

Healthy, tasty, colourful Instant Mudakathan  Keerai Dosa is ready to eat. You can serve this keerai dosa with any chutney of your choice. 

Note:

• Idli batter quantity may be varied as per your choice.
• It is not advisable to store dosa batter in the refrigerator after mixing mudakathan keerai paste. So, use the idli batter accordingly to finish the batter immediately.

Tags: Mudakathan keerai Dosa recipe, Balloon Vine leaves Crepe, Mudakathan keerai dosa recipe, South Indian breakfast ideas, Healthy Breakfast recipe, Healthy Breakfast ideas, Healthy greens recipes, Diabetic friendly recipes, Dosa varieties, Herbal dosa batter using Balloon Vine leaves, South Indian breakfast using medicinal greens, Health benefits of Balloon Vine leaves, Medicinal greens recipes

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Kuthiraivali Dosa | Banyard Millet Crepe | Millet Breakfast Recipe

Kuthiraivali Rice Dosa | Banyard Millet Crepe | Millet Dosa is a healthy, tasty South Indian special dosa using the short grain called kuthiraivali. It is prepared like our regular dosa except for using millet in the recipe in place of  idli rice|raw rice. One could not notice any difference in the taste or texture from the regular dosa but may be the colour shows the difference. That too all because I’ve used semi-polished rice in the recipe. There are also 100% polished millets available in the stores & in that case there will not be much colour difference too.

Recipe for Kuthiraivali Dosa | Banyard Millet Crepe | Millet Breakfast Recipe:

Cuisine : Indian| South Indian

Category: Breakfast|Dinner

Soaking time : 5 Hours

Preparation time : 30 Minutes + 8-12 Hours

Cooking time : 20 Minutes

                          Yields –12 dosas (medium size) 

Ingredients:

• Kuthiraivali Rice| Banyard Millet – 1 ½ cup
• Urad dhal - ½ cup
• Fenugreek seeds|Vendhayam – 1 tsp
• Water – as required
• Salt to taste
• Sesame oil | Nallennei – as required

Method:

1. Wash kuthiraivali separately and urad dhal & vendhayam together. Soak them separate in enough water for about 5 hours.
2. Drain urad dhal & vendhayam and pulse it in a mixer grinder. Add the soaked water little by little to make a fine, fluffy batter. Transfer it to a container.
3. Add the drained kuthiraivali rice and grind to a fine batter using the soaked water. Transfer it to the same container.
4. Add enough salt and combine both the batter very well. Add enough water to make like a dosa batter. Cover & allow to ferment for 8 hours or overnight.
5. To prepare dosa, heat a iron|non-stick dosa pan.
6. Mix the fermented batter well with a ladle and add water, if required, to bring it to dosa batter consistency.
7. Take a ladleful of batter and pour on the hot dosa pan and spread the batter in circular pattern.
8. Drizzle some oil over the dosa, cover with a lid and cook in medium flame.
9. After 2 minutes, open the lid, check for the doneness and transfer the dosa on to a serving plate.

Healthy, tasty Kuthiraivalli dosa is ready to eat. You can serve this millet dosa with any chutney of your choice. I had it with coriander chutney. 

Note:

• Instead of kuthiraivali, any other millet can be used with the same proportions.
• Dosa batter stays good for 2-3 days in the refrigerator.

Tags: Kuthiraivali Rice Dosa recipe, Banyard Millet Crepe, Millet dosa recipe, South Indian breakfast ideas, Millet Breakfast recipe, Healthy Breakfast ideas, Healthy millet recipes, Diabetic friendly recipes, Dosa varieties, Millet dosa using mixie, South Indian breakfast using millets, Health benefits of millets, Millet recipes

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Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves

Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves is a nutritious tiffin with the goodness of main ingredients-oats, lentils & drumstick leaves. It is packed with carbohydrate, protein, vitamins & minerals and ideal for a day to start with. The batter for adai needs no fermentation and very easy to prepare. Instead of preparing regular recipes with oats, this oats adai is a good variation to try for a change. It goes well with coconut chutney, avial or jaggery. 

 Check out for my other Adai varieties Here.

Recipe for Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves

Cuisine : Indian| South Indian

Recipe Category : Breakfast/Dinner

Soaking Time : 1 Hour (Min)

Preparation Time: 5 Minutes

Cooking time : 3-4 Minutes per adai

Serves – 4

Ingredients:

• Oats – 1 cup
• Toor dhal – ½ cup
• Channa dhal – ½ cup
• Drumstick leaves – 1 cup
• Red chillies – 4- 5 Nos
• Fennel seeds – 1 tsp
• Ginger – ½” piece
• Asafoetida – ½ tsp
• Turmeric powder – ½ tsp
• Salt – to taste
• Gingelly oil – as required
• Coconut gratings (optional)– ¼ cup
• Salt to taste

Method:

1. Wash and soak toor dhal and channa dhal together in water for an hour.
2. In the mean time, clean murungaikeerai and pluck only the leaves. Wash them well in water, drain and keep aside.
3. First grind red chillies, ginger piece, fennel seeds together.  To this add the soaked dhals and grind coarsely. Transfer the dhal batter to the container.
4. Add oats to the mixer and grind coarsely by adding water. Transfer this to the same container.
5. To the oats-dhal batter, add the washed, cleaned drumstick leaves, coconut gratings, turmeric powder, asafoetida & salt. Mix everything well and bring the batter to a thick idli batter consistency by adding water, if needed.
6. Heat a tawa. Pour a ladle full of batter and spread it circularly like a thin dosa.
7. Drizzle few drops of oil and close with the lid and cook in simmer.
8. After  2 minutes, open the lid and carefully flip the adai to the other side and cook in simmer without lid for about 2 minutes. 

Hot & soft Oats Murungaikeerai Adai is ready. You can serve this adai with cocnut chutney or avail. But my personal preference is always for jaggery…so simple but yum.

Note:

This recipe will give soft adais as we add only the oats. If you want crispy, you can add ½ cup of raw rice in addition to the above ingredients.

Tags: Adai dosa recipes, Lentil crepe recipes, Oats recipes, Breakfast recipes, Dinner recipes, Diabetic recipes, Greens recipes, Murungai keerai recipes, Drumstick leaves recipes, Oats adai recipe, Murungaikeerai adai recipe, How to make soft adai with oats?, Healthy breakfast/dinner ideas, South Indian breakfast recipes, lentil pancakes recipes

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Chettinad Kuzhi Paniyaram | Kara Kuzhi Paniyaram | Savoury Paniyaram

Chettinad Kuzhi Paniyaram | Kara Kuzhi Paniyaram | Savoury Paniyaram is a traditional dish and a specialty  from Chettinad cuisine. It is ideal for breakfast, dinner  as well as a tea-time snack. It has been a practice to use idli/dosa batter, sometimes even left-overs  for making these kuzhi paniyarams in many households, including me. But to get the real taste of authentic chettinad kuzhi paniyaram, we need to grind the batter fresh, allow to ferment, do the seasonings and finally make the paniyaram.  Ofcouse, idli/dosa kuzhi paniyaram is also tasty but later would be tastier with  crispy outer & spongy inner. I’m sure everyone would forget to count the numbers, when dipped generously in some spicy  chutney & had on the go.

These kuzhi  paniyarams can be prepared both sweet & spicy. Today, I’ve prepared only the savoury version for breakfast and I’m sharing the recipe for the same.

You can also check out these Kuzhi Paniyaram Recipes...

Spicy Chola Paniyaram | Spongy Jowar Appam | Paniyaram with Sorghum

Dry Fruits Appam/ Dry Fruits Kuzhi Appam/ Dry Fruits KuzhiPaniyaram

Easy Kuzhi Appam/ Easy Kuzhi Paniyaram

Ingredients:

For the Paniyaram batter:

• Raw Rice – 1 cup
• Idli Rice – 1 cup
• Whole Urad Dhal – ½ cup
• Fenugreek seeds | vendhyam | Methi seeds - 1 tsp
• Salt to taste

 For seasoning:

• Oil – 1 tsp
• Mustard – 1 tsp
• Shallots ( Finely chopped) – 4 tbsp
• Green chillies (Finely chopped) – 2 tbsp
• Curry leaves (Finely chopped) – 3 tbsp
• Coconut gratings – 2 tbsp
• Oil – as needed for making paniyaram

Method:

1. Wash both rice togehther & urad dhal with methi seeds separately and soak with enough water for 4 hours.
2. After 4 hours, grind urad dhal & methi seeds into a smooth, fluffy batter by adding little water now & then. When the batter is done, take out in a vessel.
3. Grind both rice together into a fine batter by adding water now & then. Collect the rice batter in the same vessel.
4. Add the required salt and mix well. Allow the batter to ferment for 8-10 hours.  The consistency of the batter should be like thick idli batter.
5. When the fermented batter is ready, heat oil in a kadai, splutter mustard seeds, add the finely chopped green chillies, curry leaves  & shallots and sauté for 2 minutes till the onion becomes translucent & release a nice aroma. Finally add coconut gratings, sauté for a while and switch off.
6. Allow the seasonings to cool. Then add the seasonings to the paniyaram batter and mix everything well.
7. Heat a non-stick paniyarakkal and pour ¼  tsp of oil in each hole.
8. Take a ladleful of batter and pour into each hole so that each hole gets filled  ¾ th with the batter.
9. Cook in simmer until the paniyaram gets cooked on both sides by flipping it on both sides.

Chettinad special kara paniyaram is ready! You can enjoy these with any chutney of your choice. I’ve served them with Onion Tomato Chutney.

Note:

• Adjust the consistency of the fermented batter to medium between idli and dosa batter, by adding water.
• The left over paniyaram batter can be used for making dosa.
• The same procedure may be followed with regular idli/dosa batter.
• Those who don’t have the paniyarakkal, can deep fry these paniyarams in oil.

Tags: Chettinad special kara paniyaram recipe, How to prepare kuzhi paniyaram batter?, Chettinad special recipes, Paddu recipe, Guntha Ponganalu recipe,  savoury version of kuzhi paniyaram, Chettinad recipes, Kuzhi paniyaram with dosa batter, kuzhi paniyaram with left over batter., appe recipe, Paniyaram recipes, Spicy Paniyaram recipe, How to prepare chettinad special kuzhi paniyaram? How to prepare batter for preparing chettinad kuzhi paniyaram? 

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Onion Tomato Chutney | Red Chutney | Easy Thakkali Vengaya Chutney

Onion Tomato Chutney | Red Chutney | Easy Thakkali Vengaya Chutney is the best match for soft idlies and sponge dosas.  My grandma used to make this chutney by grinding manually and we ate as many number of idlies/dosas until when we were asked to stop dumping anymore. Those were the days, we used to keep on moving, hardly sit at one place and so whatever we ate, would get digested immediately. Of course our metabolism would be higher at younger age.

Coming to the recipe, there are many methods of preparing this chutney and this recipe, which I’m going to share here is the simplest one. This simple onion-tomato chutney, with the right combination of onion, tomato and spice powder  would be a perfect accompaniment for our South Indian breakfast like idli, dosa, idiyappam, kuzhi paniyaram, etc.

Ingredients:

For grinding:

• Onion (chopped) – ½ cup
• Tomatoes (chopped) – ¾  cup
• Red chilli powder – 1 tbsp
• Salt to taste.

For seasoning:

• Gingelly oil – 1 tbsp
• Mustard – 1 tsp
• Urad dhal – 1 tsp
• Shallots (finely chopped) – 5 Nos
• Curry leaves – few.

Method:

1. Grind all the ingredients given to a fine paste. No need to add water.
2. Heat oil in a kadai, season with mustard and urad dhal.
3. Then add finely chopped onion and curry leaves. Sauté till onion becomes translucent.
4. To this add the ground paste with ½ cup of water. Allow it to boil.
5. Cook covered in simmer for about 5 minutes.

Tasty Vengaya Thakkali Chutney is ready to enjoy with hot steaming idlies | spongy dosas. We have enjoyed this chutney with Mudakathan Dosa and we always have this chutney with a tablespoon of sesame oil over it.

Note:

• Depending on the sourness of tomatoes, qty of red chilli powder may be varied.

Tags: Easy chutney recipes, Onion tomato chutney, thakkali chutney recipe, vengaya chutney recipe, onion tomato chutney recipe, chutney for hot steaming idlies, spicy chutney for sponge dosa, Dip for soft idlies, South Indian chutney varieties, South Indian breakfast recipes.

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Ulundhu Kali | Urad Dhal Halwa | Sweetened Black Gram Halwa

Ulundhu Kali | Urad Dhal Halwa | Sweetened Black Gram Halwa is an authentic, traditional South Indian dish. First and foremost word, I want to tell about this dish is …it is not a gorgeous | appetizing one to bring waters in your mouth but words are scarce to say about its health benefits. A healthy thickened porridge, called “Kali” in Tamil, is usually  prepared during the occasion when girls attain their puberty since it is believed to strengthen the pelvic and back bones. It is very good for girls in their teens, lactating moms, ladies in menopause, etc. Every household in Tamil Nadu have their own proportion for preparing the base flour for this kali and here is my version.

Ingredients:

• Black urad dhal  - 1 cup
• Raw rice – ¼ cup
• Jaggery - ½ cup to ¾ cup
• Gingelly oil | Ghee – 1 to 2 tbsp
• Water  - 2 cups + 1 cup + ½  cup

Method:

For preparing Ulundu Kali Flour:

1. In a thick bottomed kadai, dry fry urad dhal in slow fire until you get nice aroma & remove. In the same kadai, fry rice till its colour changes. 
2. Cool  and powder both in a mixie or flour mill.

For preparing Ulundu Kali:

1. Melt jiggery in ½  cup of water and strain the impurities. Keep it aside.
2. Take a cup of kali flour in a mixing  bowl,  add a cup of water and prepare a thick batter without any lumps. Keep it aside.
3. Boil  2 cups of water in a thick bottomed kadai and bring it to rolling boil.
4. Now, keeping the fire in simmer, slowly add the urad dhal batter, mixing it quickly with a wooden spatula so that lumps will not be formed.
5. After the mixture gets thickened and becomes glossy, add the jiggery syrup and mix well.
6. Cook in medium flame till the mixture reaches halwa consistency.

Your Ulundu Kali is ready. Now you pour the kali in  a serving plate, dig a hole in the middle, drizzle some gingelly oil | ghee over this and start eating from the outer layer when  hot.

Note:

• It is believed that Ulundu when combined with gingelly oil will give you the whole benefit of eating this kali. If you don’t like you can add ghee also.
• It is always tastier to eat hot kali, so make it in small quantity.
• The kali flour can be stored for 3 to 6 months like our regular rice flour.
• White urad dhal can also be used with the same measurements to prepare Ulundu kali flour.
• You can also use palm jaggery instead of jaggery.

Tags; Ulundu kali Recipe, Black Urad Dhal Kali Recipe, Urad dhal with skin recipes, How to prepare ulundhan kali with roasted urad dhal powder? Skinned urad dhal kali recipe, How to prepare uluththankali for girls?, How to prepare ulunthuk kali with black gram?, Ulundhu Recipes, Dhal Recipes, ulundu sweet kali, Urad dhal halwa recipe, How to prepare ulundu kali flour?, How to prepare Ulundu kali with dry flour? 

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Spicy Idli | Masala Idli

Spicy Idli | Masala Idli is a spicy version of idli seasoned with onion, tomatoes and spice powder. It is an easy way to make our regular idlies interesting. Even people, who don’t like idlies, can hardly say “No” to this dish! It is easy to pack for lunch or even for a day out since there is no chance of getting messed up  with oily stuffs like chutney | idli podi. We can even make use of left over idlies from the morning to prepare this dish and serve it hot when the kids come back from school. My son is  a big fan of this dish and hence I prepare this with the fresh idlies whenever he likes to have.

Ingredients:

• Idli – 5 Nos
• Onion (finely chopped) –1 No.
• Tomatoes (finely chopped) -  1 No.
• Red chilli powder – 1 tbsp
• Salt to taste

For seasoning:

• Sesame oil | Gingelly oil – 1 tbsp
• Mustard seeds – 1 tsp
• Urad dhal – 1 tsp
• Curry leaves - few

Method:

1. Cut idlies into bite size cubes and keep aside.
2. In a kadai, pour oil, season with the items given “For seasoning”.
3. Add finely chopped onion till the onion becomes glossy in texture.
4. Then add tomato and sauté till it gets mashed well.
5. Add red chilli powder and salt required for the masala. Then add ¼ cup of water, mix everything and cook in medium flame till the masala consistency becomes thick.
6. Add cubed idlies and mix well till the masala gets coated well with idli cubes. Cook in simmer for about 2 minutes & switch off.

Tasty, spicy  Masala Idli is ready to serve!

Note:

• Carefully add salt i.e. only for masala because idli has salt in it.
• If you use left over idlies, wet them before cutting into cubes.

Tags: Masala Idli recipe, Left-over recipe, left-over idli recipe, Idli fry recipe, seasoned idli recipe, Lunch box recipes, Kids recipes, Easy breakfast recipes

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Instant Ragi Koozh | Finger Millet Porridge | Keppai Koozh

Instant Ragi Koozh | Finger Millet Porridge | Keppai Koozh is a traditional, healthy breakfast recipe. It is usually prepared during summer since it has a cooling effect on our body. As for nutritional benefits of ragi,  I need not say  much as you may already be aware that it is rich in iron, calcium, etc. Ragi has low glycemic index and hence it is a preferred  grain  for diabetic people. As a whole, a healthy recipe, everyone should give it a try...

The recipe, I’m giving here is not the traditional one as it does not require fermented ragi dough. Also I have skipped rice in this recipe. Till few years ago, I was not a great fan of this porridge since I am  not  used to  it in my childhood days. But now I eat anything which can make me feel light. My son and hub always have a tough time having this koozh. So I don’t want to make a laborious preparation for making this koozh. Moreover, I don’t like the fermented flavour of koozh. So  I came out with this recipe  which gets finished in a flick of the finger! You can always add cooked rice following my simple recipe here while cooking ragi as elder people in the house won’t allow you to prepare koozh with ragi alone.

Ingredients:

Ragi flour – ½ cup

Water – 4 cups

Shallots – 8 to 10 Nos.

Green chilli – 1 No

Curd – ½ cup

Salt to taste

Method:

1. Mix ragi flour with a cup of water without forming lumps and keep it aside.
2. In a heavy bottomed vessel, add the balance 3 cups of water and bring it to boil.
3. Now add the ragi dough little by little stirring continuously so that  lumps will not be formed.
4. Stir continuously for about 8 to 10 minutes until ragi gets cooked well. To check, dip your hand in water and touch the ragi dough. If it is not sticky, it means it’s done.
5. Switch off the stove and allow it to cool.
6. While preparing the porridge, take the required quantity of ragi koozh, add salt, finely chopped onion, green chilli and curd. Make it to required consistency by adding water if needed.

Your healthy ragi porridge is ready to serve!

Note:

• If you are very particular in adding rice, you can add rice rava while boiling the water. Allow it to cook completely before adding ragi.
• The quantity of onion, chilli and curd can be varied based on your preference.

Tags: Ragi Koozh recipe, Summer special recipes, Finger Millet Recipes, Ragi Recipes, Diabetic Recipes, Instant Ragi Koozh recipe, Instant Finger millet Porridge, Keepai Koozh recipe, Millet Recipes

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Kanchipuram Rava Upma | Kanjivaram Upma | காஞ்சிபுரம் உப்புமா

Kanchipuram Rava Upma | Kanjivaram Upma | காஞ்சிபுரம் உப்புமா  is  another variety of making breakfast with semolina | rava. My grandma used to make it very often and this recipe has already been published in Malligai Magal magazine and posted in my Tamil Blog “Rani’s Arusuvai Virundhu”. This is slightly different from our regular upma and it tastes different with the addition of more ingredients as we do for “Kanjipuram Idli”. I am sure you can add this as a variety in your breakfast list.

Ingredients:

• Semolina | Rava – 1 cup
• Water – 2 ½ cups
• Onion (finely chopped) –  1 No.
• Green chillies (slitted into 4) – 3 Nos
• Ginger (finely chopped) – ½ “ piece
• Turmeric powder – a pinch
• Coconut gratings – 2 tbsp
• Salt to taste

For seasoning:

• Oil – 2 tbsp
• Ghee – ½ tsp
• Mustard – ½  tsp
• Bengal gram dhal (Kadalai Paruppu) – 1 tbsp
• Pepper – ½ tsp
• Jeera | Cumin seeds – ½ tsp
• Cashew nuts – 5 No.
• Curry leaves – few

Method:

1. Dry roast the rava in a kadai in simmer  until you get a nice aroma and keep it aside.
2. In a heavy bottomed kadai or Non-stick pan, pour oil and season the items given one by one “for seasoning”.
3. Add onion and sauté till it becomes translucent.
4. Then add ginger & green chillies and sauté for a minute.
5. Then add turmeric powder & coconut gratings and sauté for a while.
6. Add water & required salt and bring it to rolling boil.
7. Then add roasted rava and cook in high flame until the upma thickens.
8. Mix well, simmer the flame and cook for about 5 minutes stirring now & then.
9. Finally add ghee and  cook until you get the upma consistency.

Yummy Kanchipuram Uppuma is ready to serve with any chutney of your choice! My vote is always for Coconut chutney!

Note:

• The water measurement I have given above will give a soft, non-sticky upma  as shown in the pic
• You can increase the ghee quantity to get tastier upma J J

To view Kanchipuram Rava Upma Recipe in Tamil, click http://ranisarusuvai.blogspot.in/2014/02/blog-post.html

Tags: Rava upma recipe, Kanjipuram uppuma recipe, South Indain uppuma recipes, Easy Breakfast recipes, Rava upma varieties, How to make Kajivaram Uppuma?, recipes with semolina, Healthy breakfast recipes, Diabetic friendly recipes, high fibre diet   

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Spring Onion Chapati | Scallion Flat Bread

Spring Onion Chapati | Scallion Chappati  is a spicy chapati with the fresh  flavours of spring onion. I thought of making a different dish with the left out spring onion, after preparing veg fried rice. The same time I was asked to give chapathi recipes to Malligai Magal. The outcome is spring onion chapathi | spring onion paratha. Believe me,  it turned out so yummy and it has been added to our regular menu. On eating this, my husband told me it tastes like “Bing”, a famous Chinese crepe! 

Here is the recipe.

Ingredients:

For preparing dough:

• Whole wheat flour – 1 cup
• Water and salt as needed
• Oil – 1 tbsp
• Maida/ All purpose flour– 3 tbsp for dusting.

For stuffing:

• Spring onion (green part) – ¼ cup
• Paneer (grated) – ¼ cup
• Red chilli powder – 1 tsp
• Salt to taste

Method:

1. Prepare the dough as I have given in “How to make soft Chapatis”
2. Clean spring onion(green part alone) and wash well. Chop finely.
3. Add grated paneer, red chilli powder and salt with the spring onion. Mix well and keep it aside.
4. After 10 minutes, make small balls out of the dough.
5. Shape the dough ball like a bowl and stuff the spring onion stuffing inside and close the stuffing with the dough.
6. Gently roll  the stuffed dough into thin, round discs using roller pin by dusting  with maida/ all purpose flour.
7. Place the tawa/skillet on a stove. Let it get heated.
8. Place the rolled chapati on the heated tawa, wait for bubbles to come on the surface. Flip the chapati immediately and leave it for a minute.
9. Cook on both sides on high flame, flipping it now and then, till brown spots appear on the parantha & it gets cooked completely.

Your spicy, hot spring onion chapatti | paratha is ready to eat! It can be had with any sauce or raita or with plain curds.

Note:

• For kids, you can apply some butter/ghee on  paratha. For elders, we can use gingelly oil and those on diet can avoid this step.
• If you find it difficult to make a stuffed paratha, you can straight away mix all the ingredients and prepare like chapatti.

Tags: soft spring onion Chapati, How to make stuffed parathas with spring onion, similar to Jian Bing recipe , spring onion recipes, Green onion Flat Indian Bread recipe, Indian unleavened flatbread with scallion, Indian flat bread recipe, soft, spicy chapathi recipe, North Indian recipe, Spring onion Parathas, Spicy Spring onion Paranthas

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