Wednesday, March 17, 2010

Thaali peeth! (Masala Rotti)

Tried and tasted by Nivedita
Hi All,
One more traditional food of India. Yes! The name is different, but prepared all over India with available fresh vegetables or simply with onions.


It is a very common breakfast in North Karnataka and Maharashtra. We call it as thalipettu (ಥಾಲಿ ಪೆಟ್ಟು ) and in Maharashtra it is famous as Thali peeth. Sindhis call it Dhoda and is prepared only with jowar flour and onion.
 I think Kannada name is influenced by Marathi word. Thali means palm, pettu means beat. Basically it is prepared with bare hands by keeping the dough and pressing it in between the palms to make round and thick rottis. But, I prepare it keeping it on an aluminum foil and press it or roll it to make a thin thalipeeth. My mom always used clean white cotton cloth to make.
And few people directly press it to the tawa to spread it thin and big. Then they fry the thali peeths on medium flame with covered lid . These come out very crispy!


Thali peeth is the best healthy break fast! It is easy, quick and can be prepared with any available vegetables in the fridge. It makes your child eat all the vegetables and Jowar flour without their knowledge. Ohh! I always love this food. You can make thali peets with
ONION, CABBAGE, SPRING ONION, METHI LEAVES, SPINACH LEAVES, CUCUMBER, CARROT, RADISH, BOTTLE GOURD, ASH GOURD, the list goes on!!!
Basically, the flour used for thali peeth is Jowar flour. But you can add other flours in little quanitity, like, WHEAT FLOUR, RICE FLOUR, OATS POWDER, SOYA POWDER, GRAM FLOUR, SEMOLINA, MAIZE FLOUR.... again the list goes on. You can check the shelves in the kitchen, and make these with whatever is available.
So it is the most versatile and friendly and healthy breakfast which is always handy and saves you from worrying about the breakfast.

Here goes the ingredients :
Jowar flour - 1 cup
Rice flour - 2 tbsp
Any other flour of your choice - 1/4 cup
Onion - 1 medium, finely chopped
Green chilly - 2 chopped finely OR Red Chilly powder - 1 tbsp
Salt to taste 
Any vegetable or green leaves of your choice - 1 cup grated
Turmeric powder - 1/4 tsp
Curry leaves - few, chopped
Water to make dough - 1/2 cup or more
Slowly keep on adding water and mix everything in a big bowl or plate to make medium hard (not very soft, nor very hard). Do not keep it for long time or else thali peeth will be torn.
Take the aluminium foil, cut into a square. Keep a bowl of water ready to spread on the foil before making thalipeeth. Sprinkle little water and oil on the foil. Take big lemon size of dough and make a round ball. Keep it on the foil and press slowly to give round shape to make thin rotis. Mean while, heat the tawa and sprinkle oil and put the pressed roti and fry it both the ways with little oil. 
If you want to make directly on tawa,
Take thick bottomed tawa, it should be cold. spread little oil and water on that. Take the ready dough and keep it in the center. Go on pressing it with little water on fingers and give round and thin shape. Make three hoes randomly on the roti to put oil. Cover it with lid and fry on medium flame. Fry it only on one side.
Serve with Butter or ghee or curds or coconut chutney.
Sending this to Suma's  on going event, JIHVA - Breakfast which is linked to Indira's Main announcement-JIHVA

Keep Smiling,

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