Havyaka breakfast recipes

The first and the most important meal of the day

Ragi flour taalipit

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By Leena Hegde, Puttanamane

In this recipe taalipit is made with ragi or finger millet flour as main ingredient. Sorghum and / or rice flour is mixed with ragi in small proportion to get the better texture and the taste. Only ragi flour can be used to make taalipit, but taalipit may break.

recipe-img
Prep time
30 mins
Cook time
25 mins
Cool off time
0
Total time
55 mins
Course
Breakfast, Snack, Dinner
Diet
Vegan, Vegetarian
Difficulty level
Easy
Servings
5 taalipit

Ingredients

  • ½ cup ragi flour (finger millet flour)

  • ¼ cup rice flour
  • ¼ cup sorghum (jola / jowar) flour
  • 2 fresh tender cucumbers
  • 1 large or medium onion
  • 1 or 2 green chilli
  • ¼ cup finely chopped coriander leaves
  • 1 teaspoon cumin seeds (jeerige / jeera)
  • Oil as required
  • Salt as required

Cookware / Utensils

  • Tawa

  • Spatula / turner
  • Banana leaf
  • Bowl
  • Grater

Instructions

Instructions

Making taalipit dough
  • Rinse thoroughly 2 tender cucumbers, and grate them.
  • Rinse 1 large or medium onion, 1 or 2 green chilli, and coriander leaves.
  • Finely chop onion, green chilli, and coriander leaves.
  • In a bowl, mix grated cucumber, finely chopped onion, green chilli, and coriander leaves.
  • Add ½ cup ragi flour, ¼ cup rice flour, ¼ cup sorghum (jola / jowar) flour.
  • Add 1 teaspoon cumin seeds, and salt as required.
  • Mix everything very well to soft and smooth dough.
Making taalipit (thaalipeet)
  • Heat a tawa on medium or high flame. Regulate the flame as required.
  • Take a piece of banana leaf and wash or clean it with wet cloth.
  • Spread 2 drops of oil on the banana leaf.
  • 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.
  • Make a hole in the center. 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 2 to 3 drops of oil over the taalipit.
  • Let the taalipit cook for 2 minutes or till the base turn golden.
  • Turn over and continue to cook the other side of the taalipit until golden.
  • Remove and serve the taalipit hot.

Step by step guide

How to make ragi taalipit

Making taalipit dough

1. Rinse thoroughly 2 tender cucumbers, 1 large or medium onion, 1 or 2 green chilli, and coriander leaves. Grate the cucumbers.

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

3. In a bowl, mix grated cucumber, finely chopped onion, green chilli, and coriander leaves. Add ½ cup ragi flour, ¼ cup rice flour, ¼ cup sorghum (jola / jowar) flour.

4. Add 1 teaspoon cumin seeds, and salt as required.

5. 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)

6. 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 a tawa on medium or high flame. Regulate the flame as required.

7. 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 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.

8. Make a hole in the center. Making hole helps in frying the taalipit well and quick.

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

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

11. Put 2 to 3 drops of oil 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.

12. 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.

13. Remove and serve the taalipit hot.

Notes

  • Use tender and fresh cucumbers so that you can get enough juice.

  • You can use only ragi flour or can vary the flour proportion.