Chilli Parotta
A fiery, flavorful street-style dish made with flaky parotta tossed in spicy masala — a Tamil Nadu favorite!
Introduction to Chana Dal Idli
Chana Dal Idli is a healthy twist on the classic idli, packed with protein from chana dal. Using Tasty to Eat ready-made idli batter, this recipe is quick and easy, offering soft, fluffy idlis with a nutritious boost. Perfect for a wholesome breakfast or snack!
Ingredients for Classic Pancake Batter
- 1 cup Chana Dal (Split Bengal Gram)
- 1 cup ready-made Tasty to Eat Idli Batter
- 1 teaspoon Salt (or as needed)
- ½ teaspoon Baking Soda (optional, for extra fluffiness)
Steps to Make Classic Pancakes
1.Soak the Chana Dal: Rinse and soak chana dal in water for 4–6 hours or overnight.
2.Cook the Chana Dal: Drain the soaked chana dal and cook it in a pressure cooker with just enough water for 2–3 whistles, or until the dal is cooked but still firm. Drain any excess water and set aside.
3.Mix the Batter: Take the ready-made Tasty to Eat idli batter and add salt to it. Mix well.
4.Add Chana Dal: Gently fold in the cooked chana dal into the idli batter, making sure it’s evenly distributed. If you want a more flavorful twist, you can add some chopped coriander or green chilies to the mixture.
5.Add Baking Soda: Just before steaming, baking soda (½ tsp) to the batter and mix lightly for extra fluffiness.
6.Prepare the Steamer: Grease the idli molds with a little oil.
7.Steam the Idlis: Pour the batter into the greased molds, filling them about ¾ full. Steam for 10–15 minutes in an idli cooker or steamer. Check if the idlis are cooked by inserting a toothpick; it should come out clean.
8.Serve: Let the idlis cool for a minute before demolding. Serve hot with coconut chutney, tomato chutney, or sambar.
Idly & Dosa Batter
Our Idly Batter guarantees soft, fluffy, and delicious idlis with the perfect blend of taste and convenience.
Related Recipes
Chana Dal Idli
A protein-packed twist on traditional idli, it is soft, fluffy, and nutritious!
Paneer Chilli Dosa
A protein-packed twist on traditional idli, it is soft, fluffy, and nutritious!
Millets Kara Paniyaram
A protein-packed twist on traditional idli, it is soft, fluffy, and nutritious!
Soft layered Parotta
A protein-packed twist on traditional idli, it is soft, fluffy, and nutritious!
Chilli Parotta
A fiery, flavorful street-style dish made with flaky parotta tossed in spicy masala — a Tamil Nadu favorite!
Malabar Parotta
Malabar Parotta is a soft, flaky, and layered flatbread made with refined flour, perfect with rich and spicy curries.
Introduction to Chilli Parotta
Chilli Parotta is a popular South Indian street food dish where shredded parottas are tossed with spicy onion-tomato masala, capsicum, and sauces. Often found at Tamil Nadu roadside shops and messes, this Indo-Chinese fusion is bold, hearty, and irresistibly delicious — perfect for dinner or a weekend treat!
Ingredients for Chilli Parotta
- 3 Parottas (homemade or store-bought)
- 1 medium Onion (sliced)
- 1 Capsicum (sliced)
- 2–3 Green Chilies (slit or chopped)
- 1 tsp Ginger-Garlic Paste
- 1 Tomato (finely chopped)
- 1 tbsp Tomato Ketchup
- 1 tsp Red Chili Sauce (optional)
- 1 tsp Soy Sauce
- ¼ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- ½ tsp Garam Masala
- 1 sprig Curry Leaves
- 2 tbsp Coriander Leaves (chopped)
- 2 tbsp Oil
- Salt to taste
Steps to Make Chilli Parotta
1.Prepare the Parotta: Shred or cut parottas into bite-sized pieces. Toast or lightly fry them in 1 tsp oil until slightly crisp. Set aside.
2.Sauté the Base: In a pan, heat 2 tbsp oil. Add curry leaves, green chilies, and sliced onions. Sauté until onions are slightly golden.
3.Add Ginger-Garlic & Tomato: Add ginger-garlic paste and sauté for a minute. Then add chopped tomato and cook until soft and mushy.
4.Mix in the Spices & Sauces: Add turmeric, red chili powder, garam masala, and salt. Then stir in tomato ketchup, soy sauce, and chili sauce. Mix well and cook for 2 minutes.
5.Toss the Parotta: Add the shredded parotta and capsicum. Toss everything together until well-coated and heated through. Stir-fry for 2–3 minutes.
6.Garnish and Serve: Garnish with chopped coriander leaves. Serve hot.