Tuesday, May 12, 2009

Rice Dumpling Paratha

Couple of months before, my hubby & son went to India leaving me all alone here. Those days I used to watch Zee Kannada Online for hours together to kill boredom. Unfortunately, the link is no more working. I was lucky enough to view the channel for 2-3 days. Anyways, try your luck with the link, you never know it might start working again :)
I happened to see few innovative recipes in "PRESTIGE RUCHI ABHIRUCHI Area Queen" Contest (one of the popular programs in Zee Kannada). One such recipe is this akki mudde paratha or rice dumpling paratha(I donot remember the actual name of this dish, I named the dish as rice dumpling paratha).
The idea was new because we normally prepare ukkarisida akki rotti (rice flour Indian bread) & godi chapathi(wheat flour Indian bread) seperately. It is nice to fill rice flour mixture into chapathi(wheat flour dough) & prepare this new dish. I added a dash of fenugreek leaves, garam masala, amchur powder to make the stuffing more interesting (this was not in the original recipe list). The end result was much above my expectations. My husband could not even imagine the kind of stuffing done. He was thinking it to be potato or paneer :p

For stuffing:
Rice flour: 1 cup
Water: 1.75 to 2 cups (depending on the rice flour used, add 2 cups if rice flour is made from boiled rice)
Methi leaves/fenugreek leaves: 1/4th cup (I used 4 cubes of frozen methi)
Garam Masala: 1 tsp
Chilli powder/paprika: 1 tsp
Amchur powder: 1/2 tsp (optional)
Salt: According to taste

For dough:
atta/wheat flour: 2 cups
Curd/Yogurt: 3 tbsp
Warm water: For mixing the dough
Salt: according to taste
Hot oil: 1 tsp (optional)

For stuffing:
  • Bring water to a boil, when water starts boiling add rice flour & salt. Donot disturb the flour, the rice flour starts floating & forms a single mass in the center of the boiling water. Cook it on a slow flame for 7-10minutes. Turn off the flame.
  • Gently mix the cooked rice flour with water. If small lumps are formed, don't worry, it can be kneaded later.Allow the mixture to come to normal temperature.
  • Add finely chopped fenugreek leaves, amchur powder, garam masala & red chilli powder to the cooked rice flour mixture & knead the mixed flour for 5-10 mins. The complete mixture must become like a single mass & will be similar to wheat flour dough (Note: rice flour dough will be softer than wheat flour dough)
  • Prepare lemon sized balls for stuffing & keep it aside.
For dough:

  • Mix all the ingredients mentioned (for dough alone) & prepare soft dough by adding enough water.Knead it well. Smear oil to the dough & keep it aside for 30mins.
Preparing parathas:

  • Prepare medium lemon sized balls with the dough prepared.
  • Take one portion of the dough, roll it with a rolling pin to a diameter of 4-5inches.
  • Place the stuffing inside & cover it by folding from all directions, ensure it is properly sealed.
  • Dust some dry wheat flour & leave it aside for 1-2minutes.
  • Roll it again carefully to a 7-8inch diameter.
  • Heat a griddle, ensure the griddle is very hot & then cook the parathas on high flame both sides by adding ghee/butter.
  • Serve it hot with curd, pickle or any side dish of your choice.

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