Choosing a Tamilnadu dish for some of the alphabets are bit difficult.One such is E,I was clueless except elumichai(lemon) and elu kai(7 vegetable s) kottu.
So decided to make the Elu kari kottu but some of the veggies used to make the kottu are not available here.
After browsing a lot,came to make this ennai(oil) parota.Ennai parrota is a kind of deep fried parotta whereas oil used for frying.This parota is often called poricha parota in some places.
I make parottas once in a while at home but never fried it.Since its deep fried parotta it is dunked in a slightly watery salna(gravy) prepared with chicken,egg or veggies.
But here I made a plain salna aka empty salna to accompany the parotta,also the word Empty can fit to the alphabet of the day.As there is no meat or veggies used,its named as Empty Salna.These parotta are quite popular in Virudhunagar area.Off to the recipe........
- While frying the parottas oil needs to be in a medium flame..
- The parotta tastes better when it is served warm.
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