Kerala Parotta (Malabar)
केरल परोटा · కేరళ పరోటా
The flaky, layered Malabar flatbread made from refined flour (maida) and oil. Soft and indulgent, but the refined flour and fat make it a high-GI choice.
Nutrition per Serving
Sugars shown are total sugars (naturally occurring + added) per serving and are approximate. For fruits and dairy this is mostly natural sugar; for sweets and many cooked dishes it reflects added sugar or jaggery.
Tips to Manage Blood Sugar
Treat it as an occasional indulgence; pair with a protein-rich curry and choose whole-wheat roti or appam for everyday meals.
Lower-GI Alternatives
Try these instead for better blood sugar control
Appam
अप्पम · అప్పం
A soft, lacy fermented hopper from Kerala made with rice batter and coconut, with a fluffy centre and crisp edges. Fermentation moderates the GI but the refined rice base keeps it in the medium-high range.
Idiyappam (String Hoppers)
इडियप्पम · ఇడియప్పం
Steamed rice-flour noodles pressed into delicate nests (string hoppers / nool puttu), a staple breakfast in Kerala and Tamil Nadu. Made from refined rice flour, giving it a medium-high GI.
Multigrain Roti (Mixed Flours)
मल्टीग्रेन रोटी · మల్టీగ్రెయిన్ రొట్టె
A flatbread made from a blend of grains and pulses such as wheat, jowar, bajra, ragi and besan. The mix of fibers and protein gives it a lower GI than plain wheat roti.