Dal Chawal Parantha

Dal(Pulse) Rice Parathas can be made from any pulse like Arahar, Moong, Masoor, Channa, Urad etc. If you have any left over rice or dal in your refrigerator, then you can very easily cook hot and crispy Dal Rice Parathas. Your family members will definitely love to eat them.

हिन्दी में पढें - Dal Chawal Paratha Recipe in Hindi

Ingredients for Dal Chawal Parantha

  • Dal (Pulse) - 1 Bowl.
  • Rice - 1 Bowl.
  • Wheat Flour - 2 Bowls.
  • Salt - 1/2 tea spoon (As per the taste)
  • Cumin seeds - 1/2 tea spoon.
  • Oil or Ghee - to cook paranthas.

Method- How to cook Dal Chawal Parantha

Sieve the Wheat Flour, and take it out in a separate bowl. Add salt, cumin, 1 tea spoon oil, dal, and rice to it. Mix all the ingredients and add water according to the need to make a smooth dough. Cover the dough and leave it for 20 minutes. Dal - Rice dough is ready to make Paranthas.

Put the pan on the stove to heat it. Meanwhile, make small balls of the dough, dust it with the flour, place it on the rolling board and roll out to a flat disc of about 3 inches . Now grease the rolled out paranthas with little oil, bring the edges together, fold it and press the ball with hands to flatten it.

Now dust this ball with the flour, and roll it into 6-7 inches or 8 inches in circular motion and make sure that the flattened paranthas is little thick. Pour some oil on the pre-heated pan to grease it. Place the parantha on the pan and grease it from both the sides. Roast it until it turns brown, crispy on a medium flame by continuously turning the sides. Your paranthas are ready to serve. Serve it with curd, or pickle , or chutney, or any vegetable of your choice.

It tastes better when served extremely hot and crispy, directly from the pan.

You can even add Green Chilli, Red Chilli, Green Coriander, and Ginger to the dough according to your taste and preferences.



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  1. 04 August, 2011 04:42:49 AM Asha

    I make this almost once a week, OMG it is so delicious with a cup of tea or homemade dhai. My daughters luv it.