Horse gram / ulavalu / kulthi is soaked overnight and cooked in enough water till soft but not mushy. The cooked horse gram is then ground into paste and tempered with spices. It is then stuffed and rolled out into parata. Serve horse gram parata with any raita of your choice.
Makes: around 3 Horse Gram Parata.
Horse Gram 3/4 Cup
Wheat Flour 1 1/2 Cups
Green Chiles 2 – 4
Red Chili Powder few Pinches
Salt to taste
Oil as Required
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp
Method of preparation:
Wash and soak the horse gram in enough water overnight.
Next day refresh the water and pressure cook in around 2 cups of water for 4 – 5 whistles.
Strain the cooked horse gram and reserve the liquid.
Grind the horse gram into paste with enough salt.
Make sure not to add extra water until necessary.
Remove stems, wash and finely chop the green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped green chiles.
Stir in ground horse gram, turmeric powder and red chili powder.
Mix well, adjust the seasonings and remove from heat.
In a mixing bowl, mix together wheat flour, some of the reserved horse gram water and salt.
Knead the dough into soft and nonsticky mixture.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.
Take each portion of wheat dough, press it a little to form a small disk.
Take around 3 tbsps of the prepared horse gram mixture and place it on the disk.
Now bring together the edges of the dough and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.
Heat a flat griddle on medium heat, brush quarter tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add around quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides cook with brown spots, remove horse gram paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve horse gram paratha with mango pickle and with any raita of your choice.
Notes: Make sure to cook the stuffing until most of the moisture is gone.
Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: Finely chopped onion and cilantro can also be added to the horse gram mixture while preparing the stuffing.
Other Names: Horse Gram Parata, Ulavala Paratha, Kulthi Parata.