|1.||Wheat flour 1/4 cup|
|2.||Besan / chana flour / kadale hittu / gram flour 1/4 cup|
|3.||Chawal ke atta / rice flour / akki hittu / biyappindi / arisi maavu / aripodi / rice atta, about 1/4 cup|
|4.||Jowar flour / jolada hittu / sorghum flour 1/4 cup|
|5.||Medium rava / semolina 1/4 cup|
|6.||Jeera / cumin 1/2 teaspoon|
|7.||Coriander seeds 1-and-1/2 teaspoon|
|8.||Ground nuts / peanuts, roasted, 1/4 cup|
|9.||Sesame seeds 1 teaspoon|
|10.||Green chilies, chopped, 2-3 or to taste|
|11.||Curry leaves, chopped, 2 sprigs|
|12.||Coriander leaves, chopped, few sprigs|
chopped, 1 teaspoon
Read more about the Health Benefits of Ginger in the blog.
|14.||Coconut gratings 2 tablespoons|
|15.||Salt to taste|
|16.||Oil to cook|
|17.||Hot water to make the dough|
jeera and coriander seeds to a coarse powder.
Add ground nuts.
Grind to a coarse powder.
Add all the ingredients, except oil and water to a utensil.
little boiling hot water. Mix
with a spatula.
Add some more water again. Mix.
Repeat this process till most of the mixture becomes wet.
Keep aside to cool so you can handle the mixture.
the mixture to make soft dough.
If the dough becomes hard, sprinkle more water and knead.
If the dough becomes soft, sprinkle any of the flour and knead.
Cover and keep aside for about 20 minutes.
a chapati or dosa tawa.
foil, holige paper or plastic paper with little oil.
If you want to make a thin thalipeeth, then use either aluminum foil or holige paper.
a ball from the dough. The size depends on
the size and thickness of the thalipeeth you wish to make.
a dough ball on the foil.
Flatten the ball to make a thin, raw thalipeeth.
Before you flatten, and during flattening, dip your fingers in water or oil to prevent the dough sticking to your fingers.
the raw thalipeeths on the tawa when the
tawa becomes hot.
If you made the raw thalipeeth on aluminum foil or holige paper, place the thalipeeth on the tawa and peel the foil or paper.
If you made the raw thalipeeth on plastic paper, place the raw thalipeeth on your palm and then peel the paper. Next, place the raw thalipeeth upside-down on the tawa.
the raw thalipeeth when the surface color changes.
Sprinkle a few drops of oil.
Flip the thalipeeth again after a few minutes and sprinkle few drops of oil.
Cook till both sides have some golden brown spots.
|TIPS||Recipe of Thalipeeth|
|1.||You can use only some of the flours given in this recipe. If you, however, use all the flours the thalipeeth will be tastier and more nutritious.|
|2.||Use fresh curd, as a side dish, if you do not want to use butter or ghee.|
|3.||Add chopped onion in Step 2 for extra taste.|