Monday, June 24, 2024


Chapatti - சப்பாத்தி 

A simple and cheap dish that can be quickly made. This is not a traditional dish of Yarlpanam but people learnt to do this from migratory South Indians who settled in Yarlpanam in the early days.


Whole wheat flour (Atta flour) 1 cup
Salt to taste


Mix the flour with salt and add water little at a time and mix with hand into firm dough - add little water at a time.

Leave the dough covered with damp cloth for an hour.

You can use little milk if preferred with water.

Divide the dough into equal sized balls.

Flatten each ball and roll with a roller into thin flat round discs about 10 cm in diameter.

Cook these discs on a heated pan or griddle smeared with little oil to avoid sticking.

When one side is cooked turn over and dab with cloth wet with oil. Cook well on both sides.

Serve with: Potato curry with gravy or meat curry.


Stuffed chapatti

Make potato curry (masala) as in Masala thosai.

Make Chapattis as above, and when one side is getting cooked, spoon some of the potato curry to the middle and roll the chapatti.

Cook on both sides.

You can add little oil to get a crispier chapatti.

For Nutritional Information on Wheat - Click here