KERALA POROTTA

Preparation Method :

• Mix the dry ingredients.
• Add the curds, milk, egg, ghee; knead well for twenty minutes. Keep covered under a wet muslin for at least five hours. Knead again.
• Cut and roll into lemon sized balls Roll out each thinly.
• Brush with warm ghee and roll each one tightly into a thick roll. Keeping one end fixed, twist the roll into a tight circle, like a clock spring.
• Flatten with a rolling pin or palm of hand.
• Cook on a very hot griddle, brushing both sides generously with ghee, Allow the skins to become crunchy and golden brown, without burning
• Stack, and crush sideways every few hot ones to separate the layers.