Education Recipe For Better Life: Ennai Parotta and Empty Salna

Choosing a Tamilnadu dish for some of the alphabets are bit difficult.One such is E,I was clueless except elumichai(lemon) and elu kai(7 vegetable s) kottu.
So decided to make the Elu kari kottu but some of the veggies used to make the kottu are not available here.
After browsing a lot,came to make this ennai(oil) parota.Ennai parrota is a kind of deep fried parotta whereas oil used for frying.This parota is often called poricha parota in some places.
I make parottas once in a while at home but never fried it.Since its deep fried parotta it is dunked in a slightly watery salna(gravy) prepared with chicken,egg or veggies.
But here I made a plain salna aka empty salna to accompany the parotta,also the word Empty can fit to the alphabet of the day.As there is no meat or veggies used,its named as Empty Salna.These parotta are quite popular in Virudhunagar area.Off to the recipe........

Ennai Parotta

Basic Information

Preparation time 30 minutes

Resting time 30-45 minutes
Cooking time 20 -25 minutes

Makes 5-6

Ingredients

Ingredient	Quantity
All purpose flour/maida	2 cups
Salt	1 tsp
Oil	2 tbs(for kneading)
Oil	for frying

Method

In a bowl take the all purpose flour and salt.Make a well on the flour and add the oil.Mix it well,now slowly add the water and knead it to a soft dough.Knead it well for 3-4 minutes.

Divide the dough into six equal portions and apply a tbs of oil and cover it with a damp cloth.Let it rest for 30-45 minutes.After resting take one portion of dough and using a rolling pin,spread it to a thin sheet.Apply a tsp of oil,now roll from one side like a pleat.

After rolling it will be like a rope,swirl it from one end to make a circle as shown.Now grease the palms and slightly press it and form a 4-5 inch circle.

Heat oil in a pan or dosa griddle,once it becomes hot drop the flattened dough into the oil.Cook it for couple of minutes in a medium flame,flip it to the other side and cook it till both the sides turn golden.Remove it from the oil and drain it a on a paper towel .

Serve it with Salna

While frying the parottas oil needs to be in a medium flame..
The parotta tastes better when it is served warm.

Empty Salna/Plain Salna

Basic Information

Preparation time 15 minutes
Cooking time 35-40 minutes

Serves 3

Ingredients

Ingredient	Quantity
Onion/ vengayam(finely chopped)	2 (medium size)
Ginger&garlic paste	1 tbs
Tomato(finely chopped)	2(medium size)
Red chilly powder/milagai podi	1.5-2 tsp
Coriander powder/dhaniya podi	1 tbs
Turmeric powder/manjal podi	1/4 tsp
Garam masala powder	1/4 tsp
Mint leaves/pudina	12-15 leaves(finely chopped)
Green chilly/pachamilagi	3 (slit lengthy)
Curry leaves/karivepillai	few leaves
Coriander leaves	1 tbs(finely chopped)
Salt	1.25 tsp
Oil	2 tbs

For the tempering

Ingredient	Quantity
Fennel seeds/sombhu	1/4 tsp
Cloves/lavangam	4-5
Cinnamon/pattai	1 inch
Black stone flower/kalpaasi	2
Bay leaf	1
Star anise	2 petals

Grind to a fine paste

Ingredient	Quantity
Fennel seeds/sombhu	1/4 tsp
Coconut(grated)	3 -4 tbs
Roasted gram dhal/pootukadalai	1 tsp
Cashews/mundiri (optional)	2

Method

Grind the given ingredients to a fine paste and keep it aside.Heat the oil in a pan and do the tempering with the given ingredients.Add the chopped onion and green chilly,mint leaves,curry leaves along with a pinch of salt.Saute it till transparent,add in the ginger&garlic paste and fry it util the raw smell disappears..Add in the chopped tomato and cook it until mushy.Add in all the spice powders and salt,give it a mix.

Add around 2 cups of water and cook it for 5 minutes,let it simmer for another 2 minutes.At this stage add the coconut paste and let it boil for 5 minutes or raw smell goes off.Add in the chopped coriander leaves and put off the flame.