Thenga Pathiri is a soft, thin South Indian flatbread made from rice flour and coconut, typically steamed or lightly pan-fried.
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Wheat Parotta is a soft, layered flatbread made from whole wheat flour, rolled thin, and pan-fried until golden and slightly crispy.
Nool Parotta is a thin, string-like layered South Indian flatbread, made from refined flour, rolled into fine strands, and cooked on a griddle.
Burnt Parotta refers to a parotta intentionally cooked a bit longer or on high heat to get a charred, crispy exterior while keeping layers soft inside.
Coin Parotta is a small, round, layered Indian flatbread, made from refined flour and pan-fried until golden and crispy.
Parotta is a soft, layered Indian flatbread made from refined flour, kneaded, rolled, and pan-fried until flaky and golden brown.
Kallu Appam is a traditional South Indian steamed rice pancake made with fermented rice and coconut, slightly spongy and mildly sweet.
Vella Appam is a soft, fluffy South Indian steamed rice pancake, slightly sweetened with coconut and jaggery, often served with curry or stew.
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