Kizhi Parotta is a delectable special dish of South India. Parottas are soaked in a semi thick chicken or meat gravy and wrapped in a banana leaf. It is then steam cooked or slow cooked for 2 to 3 minutes in coconut oil. The flavor of banana leaf over the cooked parotta was simply awesome. Moreover the parotta was so soft to eat. So you don’t have to tear and soak in salna to eat. This Kizhi Parotta is already soaked and cooked in salna. It was so soft and yummy. We all loved it. I am basically a big fan of parotta dishes. Friends, if you are a parotta lover like me, you must surely try this Kizhi Parotta. You will love it for sure. Recently I came across this Kerala Special Kizhi Parotta in a post feed. I never got to taste the dish at a hotel or restaurant and so finally got tempted to re-create the dish right in my kitchen. I tried and its was an instant hit. Moreover, I was overwhelmed by the response from my family.
A note for vegetarians – you can use mixed vegetables or cauliflower in salna for a variation. Moreover, here I have illustrated the non-vegetarian version. Kizhi Parotta is a trending dish these days in facebook and other web sites. I tried Kizhi Parotta with store bought parottas. This is a wholesome and complete dish that can be served for brunch. This is a heavy dish. The parottas soak up completely the flavors of the curry making it an ultimate delicacy. I am not sure why I had not bumped into this special dish before but am glad that at least now I could. You can can enjoy the nutritious dish for dinner time too with your family. You can explore a well detailed Kizhi Parotta recipe in detail here.