This is a healthy breakfast dish with different kind of flours in it. I used to eat it regularly when I was in Belgaum, doing my Bachelors. I loved the taste of it.There is a peculiar way of doing this. They apply water(or oil) to the inside of a big kadai. Then apply a thin coating of the dough. Cook on a low flame. So when it is cooked, it will be in the shape of the kadai. Then break it and serve with coconut chutney.
I used to love the taste. Though I don’t have so much patience to cook it in big kadai, I do it on normal tava.
This version is the one told by my friend from Belgaum whose mother makes thalipittu. So I hope this is the authentic one. It tastes almost same as the one I used to have earlier.
Ingredients: Rice flour 1 cup Jawar flour 1/2 cup Wheat flour 1/2 cup Besan(chick pea flour) 1/2 cup Coriander leaves(finely chopped) 1/2 cup Onions(finely chopped) 1 cup Red chilli powder 2 tea spns Ghee/Butter 1 tea spn Salt as per taste
Method: Mix all the flours, coriander leaves, onion, chilli powder and salt. Make a dough of chapathi dough consistency. Apply water to tava(so that the dough does not stick to it). Spread out the dough on tava by hand applying water to hand if necessary, make it as thin as possible(the tava should not be hot while doing it). Cook on a low flame. After sometime, turn roti and cook from other side. Cook till it gets brownish color from both sides. Serve hot with coconut chutney.
Serves : 4 Preparation time : 25min
Batata vada is one of the most popular snacks. My aayi prepares it with a little difference. But I learnt this version of batata vada from my friend Poornima. When I went to her house last time, she had prepared this and I just loved it.
Last week one of our friend had visited us. He told us that he is going to some place for eating batata vada in the evening. I felt like having them too, but preferred doing it at home than going out in cold.
The batata vadas came out superb. Here is the recipe, I will post my aayi’s version sometime in future.
Ingredients: Potatoes 2 big Besan (gram flour) 3/4th cup Asafoetida(hingu) a pinch Turmeric a pinch Green chillies 2 Red chilli powder 1/2 tea spn Tamarind pulp 1/4th tea spn Mustard seeds 1/4th tea spn Coriander leaves 2-3 strands Curry leaves 4-5 Oil Salt as per taste
Method: Cut the potatoes into half and cook with a pinch of turmeric. Peel them and slightly mash with hand. Heat 1 tea spn oil and add mustard seeds. When they start spluttering, add asafoetida, green chillies and curry leaves, fry for sometime. Add the mashed potatoes, salt, finely chopped coriander leaves and mix well. Remove from flame. In a bowl mix besan, chilli powder, a little salt, tamarind pulp and a pinch of asfoetida with sufficient water to make a thick paste. Heat oil in a kadai. Take a ball of potato mixture, dip it in the besan paste so that there is a thick layer of besan paste on potato ball and deep fry in oil. Fry till it gets a slight brown color. Serve hot with tomato ketchup.
Serves : 2 Preparation time : 30min
