Sunday, March 13, 2011

Wheat Palak talipittu / Rotti / Thalipeeth / Talipattu


Wheat flour - 1 cup
Chopped Onion - 1/4 large
Jeera - 1tsp
Chopped Palak / Spinach leaves - 3/4 cup
Soaked moong Dal - 2tbs
Chopped Green chilies - 2tsp(optional)
Water - 1/2 cup(as required)
Salt to taste
Oil - 4tbs


Mix all the ingredients to Wheat flour well to a soft dough except oil .
Take 3tbs of dough and roll it between your palm.

Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand.
Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis.
Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talipattu changes color and flip. Cook on the other side till golden brown specks appear.

Serve hot with ghee/ yogurt or Heerekai chutney.

I use cigar cover paper / plastic banana leaf to make talipittu / Rotti / Thalipeeth / Talipattu

For Gestational Diabetes: Add more vegetables and less flour.

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