When you think of South Indian food, you probably envisage the yummy lip smacking vadas, dosas, idlis and uttapams. Sure, thats all well and good, but if you havent tried the Malabar parottas with beef curry in Kerala and veechu parotta with salna in Tamil Nadu, you are surely missing out. The layered flaky flat breads are created in a spectacular way with the most basic ingredients.

Parottas are one of the most popular dishes in Tamil Nadu. Watching the masters spin the parottas on the roadside shops in South India gives immense pleasure to the eyes. Making the perfect parotta is a type of artistry, as it requires flipping the dough, smacking it on the greased tabletop and spinning it. Clear the doubts of its artistry by trying these mouthwatering parottas.

Delicious Malabar Parottas

The most popular out of all South Indian parottas is the Malabar parotta. The flatbreads are cooked on a hot stove, made with maida, eggs, water and a slight amount of oil or ghee. The dough is made to rest, after which it is elongated to make it thin in order to incorporate more layers. This process creates flakier and crispier bread.

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Scrumptious Veechu Parottas

The word veechu means wave or spin in the air and comes from the Tamil word veesu. Veechu parottas are made with the same ingredients as the Malabar parottas but the technique to flatten the dough is different. The discs of dough that are rolled out are made paper-thin, after which the corners are gathered and folded in the form of an envelope. The scrumptious veechu parottas are tawa-fried with a little sprinkle of oil.

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Coin Parottas

If you think veechu parottas are great, give coin parottas a try. Coin parottas are again made in the same way as the Malabar parottas but the only thing that differs is the size. While Malabar parottas are the size of a side plate, the coin parottas are the size of a saucer. The cooks at home prefer to make Coin parottas to Malabar parottas because it is more towards the health-conscious side.

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Virudhunaga Ennai Parottas

If you are not somebody who is towards the health conscious side then Virudhunagar Ennai parotta is just perfect for you. The dough of this parotta is deep fried instead of being pan-fried which gives a crunchy and flaky outcome.

Delicious Ceylon Parottas

The Ceylon parottas have originated from Sri Lanka and is made of two layers. It is stuffed with vegetable or minced meat. Just like veechu parotta, it is folded in the form of an envelope.

Chilli Parottas

Chilli parottas, also known as mirch parottas is a favourite dish in many South Indian restaurants. The parottas are coated with spices and flour and deep-fried until crispy. The shredded pieces are mixed with sauteed onions, tomatoes and tossed in coconut gravy. The dish is made to look colorful by garnishing it with curry leaves.

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Kothu Parottas

Just like the Ceylon parottas, kothu parottas also originate from Sri Lanka. It is a popular street food known as kothu roti. It is made by chopping the flaky parottas into bite-sized pieces and pan-frying it with meat or scrambled eggs and a spicy gravy.

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