Introduction

I still remember the first time I came across Empty Salna on the streets of South India. It was one of those dishes that made me stop and say, “Wait, what’s in this?” And the answer was nothing! No vegetables, no meat—just a beautifully spiced, soul-satisfying gravy poured over soft Malabar parottas. I couldn’t believe how something with “nothing” could taste like everything. That’s when I fell in love with the concept of Empty Salna.

I wanted to recreate that same magic in my kitchen, so I made this South Indian-style Empty Salna just the way I remember it—full of flavor and perfect with Malabari parotta. Let me show you how I do it, step by step. 

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Ingredients of South Indian Street Style Empty Salna & Parotta Recipe

 

Portions serving: 4–5 pax
Preparation time: 05 mins
Cooking time: 50 mins

 

Empty Salna:

• Fresh Coconut (scraped) – 2 cups
• Poppy seeds – 1 tbsp
• Cashew – 2 tbsp
• Fennel seeds (Saunf) – 1 tsp
• Cinnamon – 1 inch stick
• Black pepper – 10–12 pcs
• Water – as required
• Oil – 1 tbsp
• Stone flower (Dagad Phool) – 1 tbsp
• Star anise – 1 pc
• Bay leaf – 1 pc
• Cinnamon – ½ inch stick
• Shallots / Madras onion (sliced) – 1 pc
• Green chilli (chopped) – 1 tsp
• Curry leaves – 8–10 pcs
• Ginger & garlic paste – 1 tbsp
• Tomato (chopped) – 2 pcs
• Turmeric powder – ½ tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Salt – 1 tsp (adjust to taste)
• Mint leaves – 10–12 pcs
• Coriander (chopped) – 1 tbsp

 

Malabari Parotta:

• Refined flour – 2 cups
• Salt – ½ tsp
• Sugar – 1 tsp
• Water – as required
• Oil – as required (for kneading and cooking)

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Instructions of South Indian Street Style Empty Salna & Parotta Recipe

 

Step 1: Prepare the Coconut Masala Paste
Grind fresh coconut, poppy seeds, cashew nuts, fennel seeds, cinnamon, and black pepper into a fine, smooth paste using just enough water. Set this fragrant mixture aside.

 

Step 2: Sauté Whole Spices and Aromatics
Heat oil in a pressure cooker. Add stone flower, star anise, bay leaf, and cinnamon. Once they release aroma, add sliced shallots and sauté until translucent. Add chopped green chillies and curry leaves for extra flavour.

 

Step 3: Add Ginger-Garlic and Tomatoes
Add ginger-garlic paste and cook until the raw smell disappears. Then add chopped tomatoes and cook until soft. Sprinkle turmeric, red chilli, coriander powder, and salt. Stir well and let the masala cook until oil separates.

 

Step 4: Add Herbs and Coconut Paste
Mix in chopped mint and coriander leaves. Add the ground coconut paste and cook for 3–4 minutes, stirring constantly to remove rawness and bring out full flavour.

 

Step 5: Pressure Cook the Salna
Add water to get a soupy consistency. Adjust salt. Close the pressure cooker lid and cook for 2–3 whistles on medium flame. Allow pressure to release naturally. Open the lid and simmer briefly if needed until oil surfaces slightly.

 

Step 6: Make the Parotta Dough
In a bowl, mix refined flour with salt and sugar. Gradually add water and knead into a soft, elastic dough. Knead well for several minutes until smooth and springy.

 

Step 7: Rest the Dough
Add oil over the dough and knead again till shiny. Cover with a damp cloth and let it rest for 30–45 minutes. This resting phase helps develop gluten and elasticity for flakiness.

 

Step 8: Shape and Cook the Parottas
Divide dough into balls. Flatten with your hands into thin discs using oil. Pleat like a fan, roll into spirals, and flatten gently again. Cook each parotta on a hot tawa with oil until crisp and golden on both sides, ensuring layers puff up.

 

Step 9: Serve
Tear a hot Malabari parotta and pour steaming Empty Salna over it generously. Let the bread soak in the spicy, aromatic gravy and enjoy this authentic South Indian comfort food experience.

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About the Recipe

Empty Salna is a South Indian street food gem that breaks all expectations. It’s a gravy made with a fragrant coconut-based paste, tempered with whole spices like cinnamon, fennel, stone flower, and star anise. What makes it special is that there’s no sabzi or meat inside—it’s all about the deeply spiced, rich gravy that clings to every bite of flaky Malabar parotta.

We start with a fine paste of grated coconut, khuskhus, cashews, fennel seeds, cinnamon, and pepper. This gives the Salna its creamy texture and nutty undertone. I then infuse oil with whole spices and adds sliced onions and Madras shallots for sweetness. Tomatoes, curry leaves, green chillies, ginger garlic paste, and a few everyday spices complete the flavor base before the coconut paste is added in. The whole mix is pressure-cooked to extract full depth and aroma from the ingredients.

The Malabari Parotta is just as important. I showed how to knead the dough to make it stretchy and pliable, resting it for an hour so it becomes soft and easy to work with. No rolling pins—just hands and patience. The parotta is stretched thin, layered with oil, and folded into rounds that cook into beautifully crisp, flaky breads. The way the Salna soaks into these layers makes each bite an explosion of flavor.

The final experience? You don’t serve the Salna on the side—you pour it right over the parotta and let it soak. Then scoop it up, lift it, and just dive in.

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Cooking Tips for South Indian Street Style Empty Salna & Parotta

• Use fresh grated coconut for a richer, creamier paste. Don't skip the khuskhus and cashew—they add body and subtle sweetness to the gravy.
• Stone flower (dagad phool) and star anise are crucial for that authentic aroma. Even a small quantity goes a long way.
• Pressure cooking enhances the blend of flavors—don’t skip this step. Just two whistles are enough to mature the taste.
• For parotta, knead the dough well and stretch it with your hands to develop gluten. Letting it rest for at least an hour ensures softness.
• Cook parottas on a hot tawa with sufficient oil. The layers will puff and crisp beautifully if the dough is well rested and kneaded properly.

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Pairing Guide for South Indian Street Style Empty Salna & Parotta

• Parotta: Obviously, the hero pairing. Malabari parotta is designed to soak up the Empty Salna gravy and bring out its depth.
• Onion Raita: A chilled onion raita balances the spiciness and adds a refreshing touch.
• Pickled Onions: Sharp and tangy, they complement the rich, coconut-heavy Salna perfectly.
• Buttermilk: A glass of South Indian style spiced buttermilk can cool your palate and complete the street food experience.
• For a Hearty Meal: Add a boiled egg on the side—simple, but traditional in many roadside stalls that serve Empty Salna.

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Frequently Asked Questions about South Indian Street Style Empty Salna & Parotta Recipe

 

1. What is Empty Salna?

South Indian Street Style Empty Salna is a spicy coconut-based gravy made without vegetables or meat. It’s typically served with flaky Malabari parotta and soaked in the gravy for a rich, satisfying meal.

 

2. Why is it called Empty Salna?

It’s called "Empty" Salna because it contains no meat or vegetables—only the flavorful gravy remains. Chef Ajay Chopra explains it humorously in his video: “Not MT, but E-M-P-T-Y Salna.”

 

3. What makes South Indian Street Style Empty Salna so flavorful?

The unique combination of coconut, khuskhus, cashew, whole spices like stone flower, star anise, and shallots gives it a deep, earthy flavor. Pressure cooking helps marry the ingredients beautifully.

 

4. Can I make South Indian Street Style Empty Salna without a pressure cooker?

Yes, but pressure cooking enhances the flavor by allowing the spices and coconut paste to release their full potential. You can simmer it longer if you’re using a regular pan.

 

5. What can I use if I don't have shallots?

If you don’t find Madras shallots, use small onions. They’re milder and slightly sweet, which is essential for balancing the spice of South Indian Street Style Empty Salna.

 

6. Is South Indian Street Style Empty Salna vegan?

Yes, if you skip ghee and ensure all ingredients are plant-based, South Indian Street Style Empty Salna is completely vegan.

 

7. How long should the parotta dough rest?

Chef Ajay Chopra recommends resting the dough for at least an hour. This makes it soft, stretchy, and easy to layer into flaky parottas.

 

8. Can I prepare the coconut paste in advance?

Yes, you can prepare the coconut paste for South Indian Street Style Empty Salna a few hours in advance and store it in the fridge. Just bring it to room temperature before cooking.

 

9. How do I serve South Indian Street Style Empty Salna traditionally?

Pour the hot Salna directly over Malabari parotta. Let it soak into the layers, then lift pieces of the parotta and enjoy them dipped in the rich gravy.

 

10. What are some optional additions to South Indian Street Style Empty Salna?

Though traditionally "empty", some people like to add boiled eggs or small pieces of soya chunks. But the essence of South Indian Street Style Empty Salna lies in its simplicity and robust gravy.

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