Thalipattu
🛒 Ingredients
Dry flours (can be adjusted based on what you have):
- ½ cup jowar flour (sorghum)
- ¼ cup bajra flour (pearl millet)
- ¼ cup rice flour
- ¼ cup besan (gram/chickpea flour)
- 2 tbsp wheat flour (optional for binding)
Veggies & spices:
- 1 medium onion, finely chopped
- 2 tbsp fresh coriander, chopped
- 1–2 green chilies, finely chopped (optional)
- 1 tsp cumin seeds or ajwain (carom seeds)
- ½ tsp turmeric powder
- Salt to taste
- Water (as needed for dough)
For cooking:
- Ghee or oil for roasting
👨🍳 Instructions
1. Mix the flours:
In a large bowl, combine all flours, chopped onions, coriander, green chilies, cumin seeds/ajwain, turmeric, and salt.
2. Make the dough:
Gradually add water and mix to form a soft, pliable dough. It should not be too sticky.
3. Shape the thalipattu:
There are two easy ways:
- On a banana leaf/plastic sheet:
Grease a sheet or banana leaf, take a ball of dough, and pat it gently into a round flatbread using your fingers. Make a small hole in the center for even cooking. - Direct on tawa (if you’re experienced):
Grease a cold tawa, pat the dough directly, then heat.
4. Cook:
Heat a tawa (griddle) and transfer the patted thalipeeth onto it (if using sheet, peel off gently). Add a bit of ghee or oil around the edges and in the center hole. Cook on medium heat until golden and crisp on both sides.
5. Serve hot!
Serve with:
- Fresh curd/yogurt
- White butter or pickle
- Chutney (like coconut, peanut, or mint)