Thalipettu

This is one of the best breakfast I can ever think of. Extremely nutritious and filling. My grandmother used to make it a lot.She mentioned a bhajnee (typically roasted mixture made specially for thalipeet, as it is known in Maharashtra).Guess the literal meaning would be patting on a plate!!! I could really use with some help with the meaning. When I started cooking I forgot about this and made a lot of the akki rotti...(just of rice flour).Recently remembered this Thalipettu ,It was an instant hit in my house. This easy to digest, nutritious stuff makes a great snack in the evenings as well.I have prepared with the flours I had at home. Adding some soya flour and Ragi flour should add to its nutritional value.This is great on its own. But JHUNKA would be excellent to go with it.

TASTY THALIPETTU /THALIPEET

Ingredients:
1 cup of wheat flour
1 cup of Jowar flour ( Sorghum)
1 cup of rice flour
4 tbsp of Besan (gram flour)
3 Green chillies chopped
1Grated cucumber grated
1 Carrot Grated
1 Turnip Grated
Finely chopped radish leaves or palak/spinach (optional)
Cumin seeds
2 tbsp of chopped coriander leaves
a pinch of hing/asafoetida
salt to taste and
2 spoons of oil
Onion or freshly grated coconut are optional.
Method:
Mix all the grated vegetables with cumin seeds, hing and salt with little bit of oil. On this add the above mentioned flours, mix well to a pliable dough .The grated vegetables will have enough water to make the dough, but if necessary add water to make the dough.Take an Orange sized ball and spread slowly on the tawa or pan. Pat them with fingers to spread them evenly. Make a hole in the centre and add a drop of oil to help the cooking faster and even.cover it with a lid and allow to roast on slow fire for about 10 minutes... then turn over and cook for 2 more minutes.
Serve with chutney pudi and dahi..

Ciao... I enjoyed hope you will too..