11 Steps to Weekly Meal Prep, Indian-Style

5. Prep and Par-cook Breads: Roti, Paratha, and Dosa batter

Indian breads can be prepped ahead without losing their fresh taste if you par-cook and finish them just before serving. Make a large batch of rotis and cool them wrapped in a cloth, then store in the fridge for up to three days. For longer storage, partially cook parathas and freeze them between parchment sheets; reheat on a hot tawa with a little ghee to crisp the outside. Dosa and idli batters benefit from a short fermentation; feed the batter with a splash of water if it becomes too thick after refrigeration, and wait an hour at room temperature before using. Keep batter in a glass jar with a loose lid to allow gentle fermentation without overflow. Portion batter for single-dosa use to avoid contaminating the whole jar. For quick weeknight meals, toast frozen parathas for wraps and pair with a jarred chutney or yogurt dip. These small efforts give you freshly finished breads with minimal evening work.