Rice flour taalipit
By Leena Hegde, Puttanamane
Taalipit is a slightly spiced flatbread made from grain flour mixed with grated cucumber and its juice, finely chopped onion, and spices. Taalipit makes for a delicious breakfast or snack. You can even make it for dinner. Grain flour used in this taalipit variant is rice flour.
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 rice flour
- 2 fresh tender cucumbers
- 1 large or medium onion
- 1 teaspoon red chilli powder or as required
- 1/4 cup finely chopped coriander leaves
- 1 teaspoon carom seeds (om / ajwain)
- Oil as required
- Salt as required
Cookware / Utensils
- Tawa (frying pan / skillet)
- Spatula / turner
- Banana leaf
- Bowl
- Grater
Instructions
Instructions
Making rice flour taalipit dough
- Wash thoroughly 2 tender cucumbers, 1 large or medium onion, and coriander leaves.
- Grate or finely chop 2 tender cucumbers.
- Finely chop onion, and coriander leaves.
- In a bowl, mix grated cucumber, finely chopped onion, and coriander leaves.
- Add 1 cup rice flour, 1 teaspoon carom seeds (om / ajwain), 1 teaspoon red chilli powder, 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. 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 hole, 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. DO NOT over fry or 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 rice flour taalipit
Making rice flour taalipit dough
1. Wash thoroughly 2 tender cucumbers, 1 large or medium onion, and coriander leaves.
2. Grate or finely chop 2 tender cucumbers.
3. Finely chop onion, and coriander leaves.
4. In a bowl, mix grated cucumber, finely chopped onion, and coriander leaves.
5. Add 1 cup rice flour, 1 teaspoon carom seeds (om / ajwain), 1 teaspoon red chilli powder, 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 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. 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 hole, 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. DO NOT over fry or 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
- Use fresh cucumbers so that you get sufficient juice after grating. Also make sure cucumbers are tender.
- You can increase or decrease the rice flour quantity as per the cucumber juice amount.
- If the dough is dry, keep it covered for about 20 minutes. Cucumber leaves juice over time. If not add required amount of water.
- If you have no access to banana leaf, flatten the dough directly on tawa.
- You can skip onion if you want taalipt to be Saatvik dish.
- Always use fresh oil of your choice.
