Millet Cheese Quesadilla, How to make Millet Quesadilla
A wholesome, cheesy quesadilla made with ragi, jowar, and wheat flatbread instead of tortillas. This millet-based version is a home-style comfort food you can make in minutes!
Ceylon Parotta is a flaky, stuffed flatbread folded into a triangle or square and cooked on a hot tawa until crisp outside and soft within. It’s often seen at Tamil Muslim weddings and parotta stalls, filled with spicy egg or keema masala and served piping hot with salna.
When I moved to the U.S., I was surprised to see frozen square versions in the stores — and it instantly reminded me of how my mother-in-law would make parottas back home, folding them neatly and kneading egg into the dough for that extra softness. While some restaurants may skip the egg for convenience or cost, this home-style touch adds richness and keeps the layers soft even after cooling.
She never needed fancy plating or garnish — just her legendary chicken curry and square parotta, and the whole house would go silent at the table. Inspired by her method, this recipe brings back that flaky joy with a little revival magic — folded, filled, and flavored just the way I like to remember it. Here is plain street food style Ceylon Parotta recipe from my kitchen.
Despite its name, Ceylon Parotta isn’t from Sri Lanka. It’s a Tamil Muslim street food classic, born in the kitchens of Madurai and Ramnad. Traditionally folded like a triangle or square, it’s stuffed with spicy fillings and pan-fried to golden perfection. The name “Ceylon” was likely added to evoke an exotic charm, but the roots are purely Tamil. In many homes, egg is kneaded into the dough for extra softness — a quiet tradition passed through generations, one flaky layer at a time.
Jump to RecipeIngredient | Role in Dough |
|---|---|
| All-purpose flour (maida) | Forms the base dough; provides gluten for stretch and flaky layers |
| Egg | Adds softness, rich color, and elasticity to the dough |
| Salt | Enhances overall flavor |
| Sugar | Helps balance taste and encourages mild browning |
| Oil | Keeps the dough pliable and contributes to flakiness |
| Warm water | Brings the dough together and helps develop gluten |
| Oil or ghee (for cooking) | Used while frying to achieve golden, crisp layers |
You May Also Like these Recipes:
A: Ceylon Parotta is stuffed and folded into a triangle or square, while Veechu Parotta is plain, thin, and usually served without filling. The names are often confused, but the filling makes all the difference.
A: Yes, you can. But the egg adds softness, richness, and elasticity. Without it, the dough will be slightly firmer.
A: Yes! You can prepare and fold the parottas, layer with parchment, and refrigerate for a day. Reheat on tawa before serving.
A wholesome, cheesy quesadilla made with ragi, jowar, and wheat flatbread instead of tortillas. This millet-based version is a home-style comfort food you can make in minutes!
Soft, fermented appams made with ancient kavuni arisi (black rice) and paired with sweet coconut milk. A soulful Tamil breakfast rich in flavor, color, and tradition.
A smooth, creamy South Indian-style walnut chutney made without coconut or peanuts—perfect for hot summer days. Naturally cooling, rich in flavor, and ready in minutes!
These classic Southern-style breakfast biscuits are buttery, fluffy, and irresistibly golden — made from scratch in just 30 minutes. Perfect for pairing with jam, gravy, or eggs, this no-fuss recipe brings old-fashioned comfort straight to your table.
Quick, savory zucchini pancakes made with besan and rice flour — crisp outside, soft inside. A wholesome, gluten-free breakfast that comes together in just 15 minutes!
A soft, wholesome idli recipe made with ragi flour and rava — no fermentation needed! This small batch is perfect for quick breakfasts or light dinners, ready in under 30 minutes.
This crispy Millet Rava Dosa is an instant, no-fermentation South Indian recipe made with foxtail millet rava, rice flour, and spices. Light, lacy, and wholesome, it’s perfect for a quick breakfast or tiffin, and a delicious way to bring millets back to your plate.
Revive the taste of real millets with this crispy Kezhvaragu Adai made without rice or flour. Whole ragi, barnyard millet, and lentils come together in this soulful South Indian crepe, perfect for breakfast or light dinner.
This Coconut Milk Idli recipe revives a forgotten South Indian temple-style tradition. With just a touch of fresh coconut milk, the idlis turn extra soft and flavorful—perfect for a soulful breakfast or festive offering.
Paneer Kothu Parotta is a delicious South Indian street food made with flaky parottas, crumbled paneer, and bold spices. This vegetarian version is easy to make at home and pairs perfectly with raita.
Ragi poori, a crispy and earthy millet poori, is packed with calcium and cooling benefits — a perfect breakfast, brunch, or dinner for hot summer days.
Broccoli Mozzarella Quiche with Bread Crust — Quick Dump Recipe
Make the softest, healthiest no rice jowar dosa at home! This gluten-free cholam dosa recipe is easy, delicious, and perfect for breakfast or dinner. Learn the tips for flawless fermentation and texture.
Veg Kari Dosa is a local favorite from Tamil Nadu’s…
“Sometimes the simplest things are the most comforting—and the most…
Mushroom butter masala/ Mushroom makhani is a rich, creamy and…
Japan Chicken is an Erode special trending recipe. Erode special…
Tomato basil pasta is a rich creamy, spicy and delicious…
A wholesome, cheesy quesadilla made with ragi, jowar, and wheat flatbread instead of tortillas. This…
This traditional Amla Rasam, also known as Usirikaya Chaaru, is made with halved gooseberries, garlic,…
Creamy real orange ice cream made with fresh juice, condensed milk, and cream — poured…
Soft, fermented appams made with ancient kavuni arisi (black rice) and paired with sweet coconut…
A vegetarian twist on a Tamil Muslim classic — this Soya Keema Biryani uses seeraga…
A smooth, creamy South Indian-style walnut chutney made without coconut or peanuts—perfect for hot summer…
This website uses cookies.