Monday, January 7, 2013

Vendhaya keerai Parrupu Chapati/Roti

I usually do methi chapati/ roti, just by mixing fresh methi leaves in wheat flour. When I was reading an article I came across adding parrupu for chapati. Just gave a try and it came out good. Vendhayam is one of the cooling agents and this vendhaya keerai is so good for health. By doing like this we can add greens and proteins for kids meal, no need to worry they take dal separately.


Wheat flour
1 cup
Vendhya keerai ( fenugreek leaves)
1 hand full
Mustard seeds
1 tsp
Split chana dal (kadalai parrupu)
2 Tbsp
Moong dal (Pasi parrupu)
2 Tbsp
½ tsp
2-3 Tbsp
1 Tbsp



  1. Dry roast both dal separately and make fine powder once they cool.
  2. With a teaspoon of oil splutter mustard seeds, add vendhaya keerai and sauté for few minutes or until they cook (approximately 5-7 minutes).
  3. Allow it to cool and grind to fine paste.
  4. In a bowl mix wheat flour, salt, sugar, dal powders, curd and vendhaya keerai paste. Add enough water for kneading and make a soft dough as our regular chapati/ roti dough.
  5. Add oil and mix gentle, don’t knead too much now. Let it rest for half an hour.
  6. After that divide the dough into small balls and roll to circle shape roti and toast on hot tava.

1 comment:

Sharanya palanisshami (sara's TASTY BUDS) said...

thank you manju for stopping by at my space , happy to follow you , visit me in your spare time