Watermelon taalipit
By Leena Hegde, Puttanamane
In this taalipit variation, watermelon white flesh or rind is used instead of cucumber. During watermelon season, usually watermelon rinds are not thrown after eating its pink or red pulp. Instead these rinds are used in dishes like tellevu, taalipit, etc., as this is off season for cucumber and mogekaayi.
For the grain flour either rice flour or sorghum flour or mix of both can be used. I have used sorghum (jola or jowar) flour in this recipe.
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
-
1 cup Sorghum (jola / jowar) flour
- 2 cups watermelon white flesh grated – tightly packed
- 1 large or medium onion
- 1 or 2 green chilli
- ¼ cup finely chopped coriander leaves
- 1 teaspoon cumin seeds (jeerige / jeera)
- 1 teaspoon turmeric powder
- Oil as required
- Salt as required
Cookware / Utensils
-
Tawa
- Spatula / turner
- Banana leaf
- Bowl
- Grater
Instructions
Instructions
Making taalipit dough
- Rinse thoroughly watermelon rinds.
- Cut them to small pieces so that that can be grated easily.
- Grate the white flesh and keep aside.
- Rinse and finely chop onion, green chilli, and coriander leaves.
- In a bowl, mix grated watermelon rind, finely chopped onion, green chilli, and coriander leaves.
- Add 1 cup sorghum (jola / jowar) flour, 1 teaspoon cumin seeds (jeerige / jeera), 1 teaspoon turmeric powder, and salt as required.
- Mix everything very well to soft and smooth dough. Do not add water. Melon juice is sufficient to make very smooth dough.
Making taalipit
- Heat the tawa. Keep it 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 palm 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 few drops of oil in the holes, edges, and 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. 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 watermelon taalipit
Making taalipit dough
1. Rinse thoroughly watermelon rinds.
2. Cut them to small pieces so that that can be grated easily.
3. Grate the white flesh and keep aside.
If you like you can even grate and add green skin as well. It is like cucumber skin. I add or discard depending on the quality of the skin.
4. Rinse and finely chop onion, green chilli, and coriander leaves.
5. In a bowl, mix grated watermelon rind, finely chopped onion, green chilli, and coriander leaves.
6. Add 1 cup sorghum (jola / jowar) flour, 1 teaspoon cumin seeds (jeerige / jeera), 1 teaspoon turmeric powder, and salt as required.
7. Mix everything very well to soft and smooth dough. Do not add water. Melon juice is sufficient to make very smooth dough.
Making taalipit
8. 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.
9. Take a portion of the dough, roll it in your palm and place it on banana leaf.
10. 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.
11. Make a hole in the center. Making hole helps in frying the taalipit well and quick.
12. Gently place the banana leaf with the taalipit side touching the hot tawa.
13. After 30 seconds carefully peel banana leaf from the taalipit.
14. 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.
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.
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 (less than 3 days old) watermelon rinds. If not fresh there would be no sufficient juice.
- You can increase or decrease sorghum flour quantity as per the watermelon juice quantity.
- Cover and keep the dough for 15 to 20 minutes if the juice is insufficient and dough is hard or dry. It may leave water after sometime. If not add required amount of water.
- To make it ‘Saatvik’ food 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.
