Varagu arisi upma

Varagu arisi upma - Preparation time 45 mins

When i tried varagu arisi upma for the first time it was bit sticky.  Afterwards i soaked the varagu rice for half an hour and tried making upma it came out well. When this  upma is consumed it should be consumed hot with coconut chutney you will love it.

Ingredients:-

Varagu arisi - 1 cup 

Water - 2 and 3/4 cup

Carrot - 1 (chopped to small cube)

Small Onion - 10 (chopped to small strings)

Green chili - 2 finely chopped

Curry leaves - 2 strings (finely chopped)

Sesame oil - 5 to 6 tbsp

Ginger - finely chopped 1 or ½ tbsp

Asafoetida - ½ tbsp

Mustard seed - ¼ tsp

Urad dhal - 1 tbsp

Salt - to taste

Grated coconut - 3 tbsp (optional)

Preparation method:-

Wash and soak varagu rice for half an hour.

In a pan add oil, mustard, urad dhal and fry till mustard splutters and dhal turns golden brown.

Add asafoetida, curry leaves, chili, ginger, onion, carrot, salt and fry till the color changes slightly.

Add water to vegetables when it is boiling add the varagu arisi rava and stir till half the water is absorbed.

Close the pan and cook in low flame or keep the vessel in pressure cooker and cook for 4 whistle and  slow the flame and cook for 5 to 10 mins.

Serve hot healthy varagu rice upma with coconut chutney or pulikachal or pickle. 

Murungai keerai adai (Moringa leaves and rice,pulses pancake)

 Murungai keerai adai (Moringa leaves and rice, pulses pancake) - preparation time 3 hrs 

According  to me adai is a wholesome food or tiffin because it is rich in protien content due to the pulse which we include while preparing the batter. Also lots of small onion which is added for taste and richness to adai. To all this now in this recipe i am adding fresh moringa leaves while making the adai. Surely you will love the taste of the adai.
This adai is packed with health benefits so don't leave without trying this when you get fresh drumstick tree leaves.

Ingredients:-
Boiled rice - 2 cup (wash rice and soak for 2 hrs)
Bengal gram(Kadalai paruppu) - ½ cup (wash dal and soak for 2 hrs)
Toor dal (Thuvaram paruppu) - ½ cup (wash dal and soak for 2 hrs)
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbspn
Chili - 8 (can increase according to your spice)(soak in water)
Coriander seed (Dhaniya) - 2 tbsp
Cumin seed (Jeera) - 2 tbsp
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Moringa leaves (Murungai elai) - 1 cup 
Small onion - 20 (peeled and chopped fine)

Preparation method:-
In mixer grind little rice along with coriander seed, cumin seed, chili, required water (don't add too much water) to coarse paste (like rava).
For detail refer adai making
Likewise grind the soaked dal's and mix with ground rice mixture. We have to be careful while grinding the dal else it will become like a paste.

Now in a kadai heat oil and add mustard seed. Once it splutters add urad dal and roast till golden brown.
Add asafoetida, chopped small onion, curry leaves and fry till onion is cooked.
Add the garnishing ingredients to ground rice & dal mixture along with required amount of salt.
Mix all the ingredients well.  
Take required amount of adai flour, add required amount of water, add the moringa leaves as you like (some might like large amount some like just few leaves) to make adai in tawa.

Use this adai flour (mavu) and make adai in heated tawa. You can use sesame oil or coconut oil to cook adai.

It will be soft to eat. Goes well with coconut chutney.

Ragi and Bengal gram flour puri (Kezhvaragu, kadalai mavu poori)

Ragi and Bengal gram flour puri. (Kezhvaragu, kadalai mavu puri) - Preparation time 15 mins

Due to gluten sensitivity some cannot consume wheat, maida, rava so while making dishes gluten products should be avoided in the recipes. Because of this problem people should include millets in diet and started trying these dishes.
Actually those dishes are really good for health and also tasty when prepared in the right way. I  started experimenting puri using ragi flour. When i searched in net they ask to prepare a flour with certain quantity and prepare puri or chapathi. I just want to use the flour in my kitchen and try making the dishes.
So i tried making ragi puri with little bengal gram flour and boiled potato. It came out well. Surely it won't taste like wheat puri but taste good, different and obviously healthy.

Ingredients:-
Boiled potato - 1/2 or less (This is to bind the flour and give slight gluten texture)
Bengal gram flour - 2 tbsp
Ragi flour - 1 cup 
Red chili powder - 1/4 tsp
Salt - to taste
Oil - to deep fry
Water - only if required

Preparation method:-
In a bowl mash the potato to paste. To this add ragi flour, bengal flour, chili powder, salt and mix well. If required sprinkle little water so tight dough can be made.
Apply little oil and make the dough so it won't be too sticky.
Make small balls from the dough to make puri's.
As this dough don't have gluten it will be difficult to roll using rolling pin.
Heat the oil and bring down the flame.
Take a plastic sheet or plantain leaf and apply oil. Keep the ball in the sheet and cover the ball with another sheet (oil should be applied in both the sheets, then only the puri can be removed from the sheet).
Press the sheet above the ball with a round vessel. Let the puri be slightly thick else it will be difficult to remove.
Insert puri in hot oil and fry. Reverse the puri and cook both side. When cooked remove and transfer to a tissue to remove excess oil.
Serve hot and healthy puri with spicy kuruma or potato masala.

Kambhu adai (Pearl millet pancake)

Kambhu adai (Pearl millet pancake) - Preparation time 10 to 15 mins

Bought kambhu in the shop, ground to flour and kept to include in our recipe. This pearl millet (kambu) contains a unique flavour which people may or may not like. I just want to try some recipe but dunno how to suppress the unique taste or flavour which this flour contains.
I tried making in small quantity for me because i don't know whether my husband like it. When i tasted after making it was good in taste and filling also. This doesn't require any side dish because i made it spicy. I actually flattened the kambhu adai flour directly over the hot tawa which might not be possible for some so you can oil a silver foil or plantain leaf flatten and put in the hot tawa. Remove the sheet or leaf from the flattened adai.

Ingredients:-
Kambu flour - 1 cup
Rice flour - 1 tbsp (optional)
Red chili powder - 1/2 tsp (or to your spice level)
Curry leaved - 10 (finely chopped)
Ginger - 1 tbsp (grated or finely chopped)
Onion - 1 (finely chopped)
Water to make the dough
Salt - to taste
Green chili - 1 (finely chopped)
Oil - to cook

Preparation method:-
Take a vessel add kambu flour, salt, chili powder, salt, curry leaves, onion, ginger,green chili.

Mix well all the above ingredients and sprinkle  water to make dough .

The dough should not be tight as we make for puri or chappathi. Let it be slight loose so a small ball can be made using the dough. Add little chopped curry leaves.

Heat a tawa (i use iron tawa for making dosa/adai so that dish will be much more tasty than non stick).
In a bowl take water. Dip your hand in the water (to avoid the dough sticking to your hand) and then make small ball from the dough.
When tawa is hot bring down the flame.Keep the dough ball in the middle and slowly flatten the ball and make a circle. This will be thick only thin won't taste that much tasty.

Make small ball so the flattening process will be easy. After few mins turn the adai and cook. The color will become slightly whitish when it is completely cooked. add little oil in the side. 

The oil should be added at this stage only else the pan cakes will become soggy.

You serve healthy, spicy and tasty kambu adai hot to all your family members. 

Thinai mavu and thattai payaru easy adai(Foxtail millet flour and moth bean pancakes)

Thinai mavu and thattai payaru easy adai(Foxtail millet flour and moth bean pancakes) - Preparation time 2 hrs including the moth bean soaking time
When i went to native my aunt shared a recipe to her daughter with normal rice and dal. I twisted it to little more health version by including moth bean and foxtail millet flour instead of normal rice flour. I tried in small quantity.

As we used garnish adai with spices and onion it will be a whole some food. Suits well as a late evening snack or early dinner. Surely try this different recipe.

Ingredients:-
Thinai arisi mavu (foxtail millet dry flour) - 1/2 cup 
Thattai payaru or moth - 1 cup (wash dal and soak for 2 hrs)
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbspn
Chili - 4 (can increase according to your spice)(soak in water)
Coriander seed (Dhaniya) - 1 tsp (soak in water)
Cumin seed (Jeera) - 1 tsp (soak in water)
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Coconut - finely chopped into cubes or you can grate and use (optional)
Small onion - 10 (peeled and chopped fine)

Preparation method:-
In mixer grind the soaked spices and chili with required water.

When grounded fine add the soaked moth beans, salt after filtering the water (don't add too much water the water absorbed by moth during soaking process will be sufficient) to coarse paste (like rava).

Remove the paste, add the foxtail millet flour and mix well. Add little water to make the flour to adai flour consistency (not too thick or watery).

Now in a tawa heat oil and add mustard seed. Once it splutters add urad dal and roast till golden brown.

Add asafoetida, chopped small onion, curry leaves and fry till onion is cooked.
Finally switch off and add grated or chopped coconut and mix to ground rice & dal mixture.

Mix all the ingredients well you can make the adai immediately.

Use this adai flour (mavu) and make adai in heated tawa.

You can use sesame oil or coconut oil to cook adai. It will be soft to eat. Cook till it becomes golden brown on both sides.

Yellow corn rava uppma (manjal cholla rava uppma)

Yellow corn rava Uppma (manjal cholla rava uppma) - Preparation time 25 mins

As I am gluten sensitive i started experimenting all the millet variety recipes in my cooking. I thought of making yellow maize rava upma as we used to make wheat rava. It came out well and tasty. The chollam will have slight sweet taste so we have to making little spicy by adding more ginger and green chili.
Surely everyone in your family will love the healthy manjal cholla rava upma. We are adding vegetable like carrot and onion to make it more color full. You can also add fresh green peas if available.

Ingredients:-
Yellow corn rava - 1 cup
Water - 2 and 3/4 cup
Carrot - 1 (chopped to small cube)
Small Onion - 10 (chopped to small strings)
Red/Green chili - 2 finely chopped
Curry leaves - 2 strings (finely chopped)
Sesame oil - 5 to 6 tbsp
Ginger - finely chopped 1 or ½ tbsp
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp
Asafoetida - a pinch
Bengal gram - 1 tsp
Salt - to taste

Preparation method:-
In a pan add oil, mustard, urad dhal and fry till mustard splutters and dhal turns golden brown.

Add curry leaves, chili, ginger, onion, carrot,salt and fry till the color changes slightly. 
Now add the yellow corn rava and fry for 5 mins.

To this mixture add the water.

Transfer this to a vessel and pressure cook the yellow rava upma for 5 whistle and in low flame for 10 mins

Serve hot yellow rava upma with spicy green chili and coconut chutney or pickle. This is upma is gluten free and healthy.

Varagu arisi appam & thengai paal (Kodu millet thin pancake with coconut milk)

Varagu arisi appam & thengai paal (Kodu millet thin pancake with coconut milk) - Preparation time 8 to 10 hrs for dough fermentation
I thought of replacing rice quantity with a healthy millet in our daily food items so i started experimenting some of the dishes which will be gluten free and rich in fiber. Mostly the taste won't differ but some times we might not get the same taste of the food which we are eating from childhood. 

Ingredients:-
Boiled rice 3/4 cup
Varagu rice - 1/4  cup or slightly more
Urad dhal - one medium ladle
Fenugreek seed - 1 tsp
Salt - to taste
Water - little to grind
Aappa soda - a pinch
Coconut - 1 grated , ground and extract the milk
Cardamon powder - 1/4 tsp
Organic sugar or brown sugar - As required (because some coconut will be very sweet some won't)

Preparation method:-
Soak boiled rice, varagu rice, urad dhal and fenugreek seed for 4 hrs. Grind in a mixer to smooth paste (use less water then only dough will be soft) and leave to ferment for 10 hrs (according to your climate). Dough should be fermented well. 
Next day in a vessel take two ladle of fermented aapam dough, mix water, pinch salt & aappa soda.
Make the dough little bit thin than dosa flour. If you rotate the kadai the dough should spread evenly.
Heat a kadai, spread little oil and pour the dough in the sides of the kadai and rotatae the kadai.
This will make the dough spread evenly and middle portion will be little soft. Pour little oil over the edge of appam.
Close the kadai with a lid and cook in slow flame. 
After few minutes when the edges or slightly brown remove from kadai.
Serve this appam with coconut milk over it (appam). This will be very tasty and healthy.
If you mix appa soda and keep for long time the appam will lose its texture and won't taste good so mix required quantity at the time of preparing the appam.

Puzhungal arisi and pachai payaru soochi (Boiled rice and green gram sundal)

Puzhungal arisi and pachai payaru soochi (Boiled rice and green gram sundal) - Preparation time 15 to 20 mins

Felt very hungry one night and didn't have stamina to cook vegetable soochi or make dosa so my husband asked to prepare this payaru sundal. Actually it is a healthy tiffen. It is also easy to make and tasty sundal with limited ingredients.

As it didn't came well when i prepared first time, so before starting i called my mom and checked the recipe again. I want to know from her particularly the water and rice proportion. After that i started preparing. It took hardly 5 mins to fry and put in a pressure pan. Within half an hour it will be ready to eat.

Ingredients:-
Boiled rice - 1 cup
Green mung dhal (Pachai payaru) - 1/2 cup
Water - 3 cup
Salt - To taste
Red chili - 2 (i removed the seeds in the chili as we don't want to be spicy)
Curry leaves - 2 string
Onion - 1 chopped finely (optional)
Sesame oil - 1 tbsp
Grated coconut - 1 tbsp
Mustard seed - 1/2 tsp
Split urad dhal - 1 tbsp
Asafoetida - 1/2 tsp

Preparation method:-
In a kadai dry roast the rice till it become white and slightly brownish. Transfer to a cooking vessel.

Now roast in medium flame the full green mung dhal till it starts cracking.

Transfer the roasted green mung dhal to same vessel which contains rice.

Wash rice and mung dhal well to remove any dirt. Add 3 cups of water to rice and mung dhal mixture. 
Heat oil and add mustard seed to splutter, urad dhal to become golden brown. Add the red chili, curry leaves along with asfoetida and switch of the flame.  I have included onion you can skip onion.

Add the garnishing along with required amount of salt, grated coconut, to the rice, mungdhal and water.

Now pressure cook this for 4 to 5 whistle and cook in very low flame for 10 mins before switching off.
Leave for few mins to release the pressure and then serve hot with ghee and jaggery. If you like you can garnish with fresh curry leaves.
Yummy, healthy, filling and easy to make breakfast or dinner is ready to eat. 

Varagu and Thenai aarisi adai (Kodo, Foxtail millet and pulses pan cake)

Varagu and Thenai aarisi adai - preparation time 2 to 2.5 hrs 
Millets are very rich source of protien, minerals, fibre, calcium, phosphorus, etc. In all the millets we have foxtail millet is richest source of all the specified nutrition so try to include this millet in your menu in some way.

I have started my creations using millets according to my Dr's advice. I am going to share those recipe to you all for your health benefit. First i tried sweet dish using thenai flour and jaggery which became hard to eat after 2 days need some more modification.

But when i tried making adai using the Foxtail millet and Kodo millet (Thenai and Varagu) it came out very well. You can try this nutritional adai. This recipe is gluten free, rich source of protien, minerals, etc and i am using coconut oil to prepare adai to enrich the taste of adai.

Ingredients:-
Varagu rice - 3/4 cup and Theenai rice - 1 and 1/4 cup (wash both rice together and soak for 2 hrs)
Bengal gram(Kadalai paruppu) - 3/4 cup 
Toor dal (Thuvaram paruppu) - ½ cup 
Moong dal (Pasi paruppu) - 1/4 cup (wash all dal and soak for 2 hrs)
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbsp
Chili - 6 (can increase according to your spice)(soak in water)
Coriander seed (Dhaniya) - 2 tbsp (soak in water)
Cumin seed (Jeera) - 2 tbsp (soak in water)
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Ginger - 2 inch piece (cleaned, washed and chopped finely)
Small onion - 20 (peeled and chopped fine) or 2 medium size big onion

Preparation method:-

Grinding method 1:-
In mixer grind coriander seed, cumin seed, chili with required water. Add varagu and thenai rice along with the spice and grind coarsely.
In mixer grind soaked dal's and mix with grounded rice mixture. 
We have to be careful while grinding the dal else it will become like a paste.Also don't add water to dal while grinding. If required just sprinkle some.     (or)

Grinding method 2:-
Another way is grind half rice mixture is you can add half portion of dal mixture and grind and remove similarly you can grind the remaining rice and dal.
Note that the grinding time of rice will be slightly more when compared to dal so we have to grind rice slightly and then add the dal to grind.

Garnishing:-
Heat a kadai add oil, add mustard seed. Once it splutters add urad dal and roast till golden brown.
Add chopped small onion, chopped ginger, curry leaves and fry till onion is cooked in goes asafoetida. Add this to ground rice & dal mixture.
Mix all the ingredients well along with salt and keep aside for 1/2 hr (you can also use immediately.
Take required amount of adai flour, add required amount of water to make adai in tawa.
Use this adai flour (mavu) and make adai in heated tawa. You can use sesame oil or coconut oil to cook adai. Delicious, healthy Varagu and Thenai adai is ready to eat.
It will be soft to eat. As chili and ginger are added you can consume without any side dish else you can take it with coconut chutney or sambhar.

Kezhvaraghu adai (Easy ragi adai)

Kezhvaraghu adai (Easy ragi adai) - Preparation time 10 to 15 mins
Yesterday evening I felt very hungry. I don't want to eat any oily stuff so thought of trying some easy, simple to make and healthy recipe. Mom gave me ragi flour for making dosai or kanch which i stored in my refrigerator now i want to try new recipe using it.

I tried making in small quantity. When i tasted after making it was so tasty to me so finished eating the 2 to 3 adai by myself left 2 for my husband to taste. It will be very tasty when consumed hot and tasty when cold. You can try this and provide you feedback or input.

I actually flattened the ragi adai flour directly over the hot tawa which might not be possible for some so you can oil a silver foil or plantain leaf to flatten and put in the hot tawa. Remove the sheet or leaf from the flattened adai.

Ingredients:-
Ragi flour (Kezhvarghu maavu) - 1 cup
Red chili powder - 1/2 tsp (or to your spice level)
Curry leaved - 10 (finely chopped)
Carrot - 2 tbsp (grated or finely chopped) optional
Onion - 1 (finely chopped)
Water to make the dough
Salt - to taste
Ginger - 1 tsp (finely chopped)
Green chili - 1 (finely chopped) optional
Oil - to cook

Preparation method:-
Take a vessel add ragi flour, salt, chili powder, salt, curry leaves, carrot, onion, ginger,green chili.

Mix well all the above ingredients and sprinkle  water to make dough .
The dough should not be tight for puri or chappathi. Let it be slight loose so a small ball can be made using the dough.

Heat a tawa (i use iron tawa for making dosa/adai so that dish will be much more tasty than non stick) and coat with little oil.
In a bowl take water. Dip your hand in the water (to avoid the dough sticking to your hand) and then make small ball from the dough.
When tawa is hot keep the dough ball in the middle and slowly flatten the ball and make a circle.

Make small ball so the flattening process will be easy. Spread little oil around the ragi adai. After few mins turn the adai and cook. The color will become dark when it is completely cooked.

You serve ragi adai hot to all your family members.They will be waiting behind you, before you start cooking the next one. Happy and healthy cooking for you.

Vendaiya keerai puli sundal (Rice with fenugreek leaves and tamarind)

Vendaiya keerai pulisundal (Rice with fenugreek leaves and tamarind extract) - Preparation time 15 mins
Mom used to make pulisundal occasionally. She used to tell me to take when it is not very hot because it will taste good only when in is warm. I like only the taste of hot pulisundal. I made slight twist in the usual pulisundal and tried. It came out well so i am sharing that recipe to you.

Ingredients:-
Raw rice - 1 cup (roast rice till it become slightly puffed and the colour is changed)
Tamarind paste - 1/2 tsp (or tamarind juice from goose berry sized tamarind ball )
Salt - to taste
Turmeric - 1/4 tsp
Mustard - 1/2 tsp
Urad dhal - 1 tsp
Bengal gram dhal - 1 tsp
Red chili - 4 (split into 1 inch pieces)
Fenugreek leaves - 1 cup (cleaned and chopped)
Water - 2.5 cup (same cup which you used to measure rice)
Sesame oil - 1 tbsp
Sambhar powder - 1/2 tsp

Preparation method:-
In a kadai roast the raw rice till the rice becomes white and slightly puffed. Keep this aside.
Heat kadai. Add sesame oil, mustard to splutter, Urad dhal and bengal gram dhal and roast to golden color, add red chili.
When chili is brown add fresh fenugreek leaves and roast.
Add the sambhar powder, turmeric, salt and sortae for few seconds. Add tamarind water extracted from the tamarind with the measured water (2.5 cup)
When it comes to boil, wash the roasted raw rice and add to the boiling puli thani or tamarind spice juice.
Now remove the kadai and transfer the content to a vessel.
Pressure cook this for 4 whistle and simmer for 5 to 10 mins.
Switch off the flame and leave pressure cooker to cool. When pressure is released transfer to a serving bowl.
This will be hot and tasty dish. It will be tasty even when it is not hot. You can take this when you travel because it won't get spoiled for more hours.
Surely you will like this easy, healthy as we added fresh fenugreek leaves  and tasty dish when you try in your kitchen. 
Hope you all like my innovative dish.

Split rice/ Rice rava upma kozhukattai (Aarisi rava upma cakes)

Split rice/ Rice rava upma kozhukattai (Aarisi rava upma cakes) - preparation time 30 mins
I tasted this dish in one of my relatives home. My husband is very choosy he likes rice upma but he didn't like this dish very much but, I liked it. This can be served as a dish in some occassion. Easy to eat when made as kozhukattai.

Ingredients:-
Rice rava - 1 cup (this rava should little big than normal sooji rava)
Water - 3 cup
Carrot - 1 (chopped to small cube)
Small Onion - 10 (chopped to small strings)
Peas - 25 gms
Boiled corn - 10 gms
Red/Green chili - 2 finely chopped
Curry leaves - 2 strings (finely chopped)
Sesame oil - 5 to 6 tbsp
Ginger - finely chopped 1 or ½ tbsp
Asafoetida - ½ tbsp
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp
Salt - to taste
Grated coconut - 3 tbsp

Preparation method:-
In a pan add oil, mustard, urad dhal and fry till mustard splutters and dhal turns golden brown.
Add asafetoida, curry leaves, chili, ginger, onion, carrot, peas, salt and fry till the color changes slightly
Boil water in another vessel and add to vegetable.
When vegetables are half cooked add the rice rava and stir till water is absorbed and comes to kozhukattai dough consistency (i.e. tight dough from which you can shape it).
Leave it to cool and make to small kozhukattai.
In a idli cooker boil water. Apply sesame oil on the idli plate or cloth (the method which you use to cook idli). Keep the kozhuttai in the idli plate and cook like idli.
When cooked it will be glossy and changes colour. Cool it remove from idli plate and keep in serving bowl.

Parotta

Parotta (preparation time 3hrs (including resting time of dough))
When young we used order this dish when ever we go to hotel because this was one dish which mom didn't make. When we went to college mom made this and we tried in our home it was fun. It came out well. Before marriage mom will ask me to cook the rare dishes along with her so that it will be easy to make. So i learnt how to make parotta, Channa masala, noodles, samosa, etc. These are not our regular dishes but we used to make occasionally. This is one of my favourite dish. 
After serving this dish surely everyone will place a loving request to make atleast once a month. All the best.
Now i used to make these dishes as healthy as possible. If you have help you can make in large quantity else you can do it for your family. Slightly time consuming process.

Ingredients:-
Maida - 250 gms
Butter - 1/2 tsp
Sugar - 1 tsp
Salt - to taste
Vegetable oil - 3 tbsp

Preparation method:-
In a mixing bowl add maida flour, butter, sugar, salt and mix well. You can add 1/2 tsp of oil and mix the flour well.
Add water as required and make a tight dough (as you make for chapathi). Apply little oil and beat well so the dough will be shinny and soft.

Apply oil over the dough and leave for 3 hrs (you can leave it for 4 hrs also).
After resting time make small balls (big amla size). Using rolling pin make a thin circle. Apply oil over the circle along with dry maida flour. Mix this well and spread over the circle (this helps to make layers for the parotta).
Now fold the circle like flip flop (During school days we used to fold the paper for making fan hope you remember it, i think you people remember the same way you have to fold or fold like saree pleats). Keep this folding and roll to circle so that the circle contains layers on the side.

Dust flour over the circle and make slightly thick circle using the rolling pin.
The layers will be visible in the circle you made.

Now heat the tawa and put the rolled parotta over hot tawa. When cooked on one side turn the parotta and add oil on the sides of the parotta. This helps to cook parotta well on both sides.

When brown spots appear the parotta is cooked well.

 Transfer to a plate and tap the sides of cooke parotta while it is hot so the layes of parotta will get seperated. You can take this with vegetable kurma or beetroot kuruma.

Try it out and provide your inputs.