Breakfast recipes

Sorghum flour taalipit

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Taalipit or thaalipeet is a flatbread made from grain flour and cucumber as main ingredients. The taalipit recipe has variations that are made with various grain flours. In this taalipit recipe, Sorghum (jola or jowar) flour is used.

Prep time

30 mins

Cook time

25 mins

Cool off time

0 Total time

55 mins

Course

Breakfast, Snack

Diet

Vegan, Vegetarian

Difficulty level

Easy

Servings

5 taalipit

Ingredients

1 cup Sorghum (jola / jowar) flour
2 fresh tender cucumbers
1 large or medium onion
1 or 2 green chilli
1/4 cup finely chopped coriander leaves
1 teaspoon cumin seeds (jeerige / jeera)
Oil as required
Salt as required

Cookware / Utensils

Tawa (frying pan / skillet)
Spatula / turner
Banana leaf
Bowl
Grater

Instructions

Making taalipit dough

Rinse thoroughly 2 tender cucumbers, 1 large or medium onion, 1 or 2 green chilli and coriander leaves. (Homegrown variety cucumber which is different from commonly available in market is used in this recipe. This variety is very tasty and juicy. See below picture. We keep the fully grown and ripened cucumber for 4-6 months which is used for making various dishes like Tellevu. You can use any cucumber that is tender and fresh.)
Take 2 tender cucumbers and grate them.
Finely chop onion, green chilli, and coriander leaves.
In a bowl, mix grated cucumber, finely chopped onion, green chilli, and coriander leaves.
Add 1 cup sorghum (jola / jowar) flour, 1 teaspoon cumin seeds (jeerige / jeera), and salt as required.
Mix everything very well to soft and smooth dough. Do not add water. Cucumber juice is sufficient to make very smooth dough.

Making taalipit (thaalipeet)

Take a piece of banana leaf and wash or clean it with wet cloth. Spread 2 drops of oil on the banana leaf. Also heat the tawa. Keep it on medium or high flame. Regulate the flame as required.
Take a portion of the dough, roll it in your palms and place it on banana leaf.
With your palm and fingers gently press and flatten the dough to get a flatbread. While flattening the dough use more of palm and less of fingers so that the dough is evenly flattened. Using more of fingers may make the flatbread uneven with fingers mark.
Make a hole in the center or 3 holes as shown below. Making hole helps in frying the taalipit well and quick.
Gently place the banana leaf with the taalipit side touching the hot tawa.
After 30 seconds carefully peel banana leaf from the taalipit.
Put few drops of oil in the holes, edges, and over the taalipit. You can skip this step if you do NOT like to add oil. You can dry fry the taalipit.
Let the taalipit cook for 2 minutes or till the base turn golden. But please DO NOT burn the taalipit.
Turn over and continue to cook the other side of the taalipit until golden. Intermittently, press the edges with the spatula so that edges will also cook well.
Remove and serve the taalipit hot.
Taalipit is served with fresh butter. If you are a vegan you can use pickle instead of butter or just roll it and eat.

Step by step guide

How to make Sorghum flour taalipit

Making taalipit dough

1. Rinse thoroughly 2 tender cucumbers, 1 large or medium onion, 1 or 2 green chilli and coriander leaves. (Homegrown variety cucumber which is different from commonly available in market is used in this recipe. This variety is very tasty and juicy. See below picture. We keep the fully grown and ripened cucumber for 4-6 months which is used for making various dishes like Tellevu. You can use any cucumber that is tender and fresh.)

2. Take 2 tender cucumbers and grate them.

3. Finely chop onion, green chilli, and coriander leaves.

4. In a bowl, mix grated cucumber, finely chopped onion, green chilli, and coriander leaves.

5. Add 1 cup sorghum (jola / jowar) flour, 1 teaspoon cumin seeds (jeerige / jeera), and salt as required.

6. Mix everything very well to soft and smooth dough. Do not add water. Cucumber juice is sufficient to make very smooth dough.

Making taalipit (thaalipeet)

7. Take a piece of banana leaf and wash or clean it with wet cloth. Spread 2 drops of oil on the banana leaf. Also heat the tawa. Keep it on medium or high flame. Regulate the flame as required.

8. Take a portion of the dough, roll it in your palms and place it on banana leaf.

9. With your palm and fingers gently press and flatten the dough to get a flatbread. While flattening the dough use more of your palm and less of fingers so that the dough is evenly flattened. Using more of fingers may make the flatbread uneven with fingers mark.

10. Make a hole in the center or 3 holes as shown below. Making hole helps in frying the taalipit well and quick.

11. Gently place the banana leaf with the taalipit side touching the hot tawa.

12. After 30 seconds carefully peel banana leaf from the taalipit.

13. Put few drops of oil in the holes, edges, and over the taalipit. You can skip this step if you do NOT like to add oil. You can dry fry the taalipit.

14. Let the taalipit cook for 2 minutes or till the base turn golden. But please DO NOT burn the taalipit.

15. Turn over and continue to cook the other side of the taalipit until golden. Intermittently, press the edges with the spatula so that edges will also cook well.

16. Remove and serve the taalipit hot.

17. Taalipit is served with fresh butter. If you are a vegan you can use pickle instead of butter or just roll it and eat.

Notes

Always use tender and fresh cucumbers. If not fresh there would be no sufficient juice. If cucumber is not tender you will end up picking seeds either while preparing or eating.
Instead of grating cucumbers you can finely chop them.
You can increase or decrease sorghum flour quantity as per the cucumber juice amount.
Cover and keep the dough for 15 to 20 minutes if cucumber juice is insufficient and dough is dry. Cucumber may leave water after sometime. If not add required amount of water.
To make it Saatvik dish you can skip onion.
If you do not have banana leaf, you can flatten the dough directly on tawa. But you need to pour cold water on hot tawa to cool the same before flattening the taalipit dough.
You can use any oil of your choice to fry the taalipit.