Chapati - Unleavened bread

   

Ingredients:
1 cup whole wheat flour
1/2 cup water
1/4 teaspoon salt
1 1/2 teaspoon oil

Preparation:  Combine the ingredients above to make a dough. Knead for at least 5 minutes. Cover the dough and allow it to rest for at least 20 to 30 minutes. After 30 minutes divide the dough into 6 equal round parts. Roll each round into flat chapati as shown in the video. Put the chapati on a hot griddle, when air bubbles start showing flip the chapati to the other side. More bubble will form, remove the chapati from the griddle and using tongs put the chapati on open flame allowing the chapati to fluff up. Use the tongs to flip the chapati to cook the other side and remove.

2nd. method instead of cooking it on the open flame allow the chapati to cook a little longer on the griddle and flip it to the other side. Apply a little ghee or butter or oil on top and again flip it over and apply ghee, butter or oil, remove. Chapati is served with dal, vegetable and raita.
There are versions of chapati all over the world.  This unleavened flat bread made from whole wheat it is a staple in India.




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Ghee or clarified butter recipe

1 lbs unsalted butter
Remove the paper wraps from the butter.  Place the butter in a pan heat it until it is clear.

Coconut Chutney recipe

1 cup of fresh ground coconut (can be found in the freezer section of Indian grocer or substitute with dry coconut found in the bakery section.  If you are using dry coconut wash and rinse it once)
2 green chill or according to taste
a few cilantro leaves
1/2 cup yogurt
1/2 teaspoon of salt

For seasoning:
2 tablespoon of oil
1/2 teaspoon of mustard seeds
2 teaspoon of channa dal
2 teaspoon of urad dal

Grind the coconut, chili and cilantro with enough water.  Pour it into a bowl mix and add salt and yogurt.
For seasoning heat oil when it is hot add the channa and urad dal.  When the dal sizzles add mustard.  When the mustard crackles add it to the ground coconut.

Coconut chutney is easy to make.  This is served as a side dish to idli, dosai, uppma, pongal and many other dishes.  Chutney gives these dishes the just right match.

Idli soft and scrumptious

1/2 cup of urad dal soaked in water for at least 4 hours to 8 hours
1 1/2 cup of idli rawa or cream of rice
1/2 teaspoon of salt
Enough water to make batter

Grind the idli rawa for about a minute and pour it into a bowl.  Next grind the urad dal with enough water to make a smooth batter.  Mix the urad dal and rawa to make a smooth batter.  Keep it in the oven with the light on for at least 6 hours or until the batter has fermented and risen.  Grease the idli plates with oil.  Fill each idli hole with batter.  Prepare the steamer add enough water, insert the idli stand into the steamer close the lid and cook for at least 30 minutes.  Starting with medium high and reducing it to medium to low.  Idli is done when a knife inserted into the idli comes out clean.
Serve with sambar and chutney.
Serves 5

PS. If the batter does not ferment add some yeast.

This is a very filling snack.  Mostly eaten as breakfast in Southern India.  Even though it is easy to make the batter has to be just right to make it soft.  Spiced sambar and chutney go well with mild idli.