Thalipit Recipe

 

This thalipit recipe I learned from my mother-in-law. For this you have to prepare seperate thalipit flour. Here is the list of ingredients for thalipit flour.

Thalipit Flour

• Rice - 4 cups
• Chana dal (yellow gram ) - 1 cup
• Black gram or Urad Dal - 1 cup
• Sabudana or tapioca seeds - 1 tea spoon
• Beaten rice or poha - 1 table spoon
• Methi or fenugreek seeds - 1 teaspoon
• corriander seeds or dhaniya - 2 teaspoon
• Jeera or cumin seeds - 1 tea spoon

Dry roast rice, chana dal and black gram seperately. Do not over roast these. Get these milled in a flour mill and store in an airtight box. This can also be used as chakli flour.

Making Thalipit

Ingredients for thalipit

Thalipit flour - 2 cups

Wheat flour - 3 cups

Cucumber - 1 ( grated along with skin)

Green chillies - 3 to 4 ( or according to taste)

Red chilli powder - 2 teaspoons. 

Garlic - 10 cloves (optional)

Jeera - 1 teaspoon

Curd - 1 cup

Ghee - 2 teaspoon

Turmeric - 1/2 teaspoon

Sesame seeds - 3 teaspoons

Finely chopped coriander (cilantro) leaves - 1 tablespoon

Hing - 1/4 teaspoon

Salt to taste.

Lemon juice - 2 teaspoon

Water - quantity sufficient

Grind garlic, green chillies, lemon juice, jeera to a coarse paste.  Add all ingredients together and mix well. If needed add water little by little and kneed everything to a dough of chapati dough consitency. Keep this dough aside after covering it with a plate.

After 30 minutes kneed the dough , and squeeze small portions of this dough and make small round balls. Sprinkle some wheat flour on a rolling board and roll these balls with a rolling pin into small round rotis. Cook these on tawa with cooking oil or ghee. Roast this thalipit on both sides. Always take care to maintain medium flame or heat. 

Savour this with butter, curd and pickle. Or else you can also make chickpea Usli.

Authentic Mysore Idli (Mallige Idli)

Idlis are rice cakes prepared out of fermented batter of black gram (urad dal) lentils and coarse powder of parboiled rice (idli rava). Idlis are popular breakfast of South India and now gaining popularity globally. They are usually served with chutney and sambar.

Here is an authentic south Indian recipe for soft smooth idlis which are also called as mallige idli in Mysore (Mallige means Jasmine. These idlis are white and soft like jasmine flowers).

Ingredients:
1.    De husked black gram lentils – 1 cup
2.    Idli rava (now available readily in any south Indian stores)- 2 ½ cups
3.    Salt to taste
4.    Ghee or refined oil – 4 tea spoons

Soak black gram lentils in water for 6 hours (preferably if you soak in morning, it will be ready to go for grinding by evening.) Grind these lentils in blender or ultra grinder to smooth batter adding water little by little .The batter should be smooth, increased in volume and white in colour. Take care not to make it too thin or too thick. It should sit like a blob when slipped from spoon.  Before grinding lentils, soak idli rava in hot water and cover it. After 15 minutes drain the excess water and squeeze the rava to remove remaining water. Add the soaked and squeezed idli rava to smooth batter of black gram lentils and mix well. Add salt. Allow this batter to ferment. If it is summer it takes hardly 4-5 hours to get ferment. It takes a long time to ferment in winter.

Smear cups of idli plates with ghee or refined oil. Fill these cups with idli batter. (Take care not to fill the cups to brim as idlis get mixed up while cooking). Steam it in idli cooker for 20 minutes. Serve hot with sambar  , chutney and butter.  (Read Butter in Ayurveda)

Nutritional facts:

Fermentation enriches nutritional value of food. During fermentation enrichment of essential amino acids, vitamins, mineral and bioactive compounds take place. In Idli batter thiamine and riboflavin increase during fermentation. Fermented idli batter is rich in probiotics (Probiotics are the good bacteria that promote healthy digestion and build immunity. The most common friendly bacteria (probiotics) are lactobacilli and bifidobacteria).

Black gram is rich in vitamins, minerals and devoid of cholesterol. It is store house of calcium, potassium, iron, magnesium, copper, manganese etc. Urad dal contains vitamins and dietary fibers. Due to high potassium content urad dal acts as an aphrodisiac. According to text of ayurveda black gram also helps in increasing body bulk and body energy level. It strengthens the body and increases lifespan. “Vigna Mungo” or black gram helps to increase bulk of stools. The moistness increasing property coupled with bulk increasing quality helps in easy movement of bowel.  Therefore usage of this bean is recommended in conditions like constipation, piles and colic. This herb is a very good liver stimulant.

Rice is a rich source of carbohydrates. Rice contains all the essential amino acids. It does not contain appreciable amount of fat, and they contain no saturated fat.

Poha or Pohe –A break-fast dish

Ingredients:

1. Flattened rice: 250 gms (medium thickness variety)
2. Onion – 2 medium sized finely chopped
3. Green chilly – 2 in number (finely chopped)
4. Potatoes – 2 medium sized thinly sliced into squares
5. Coriander leaves -  ½ cup
6. Lemon – ½
7. Curry leaves – 10-15
8. Grated coconut – ½ cup
9. Cooking oil – 2 table spoon
10. Cumin seeds – 1 tea spoon
11. Mustard seeds – 1 tea spoon
12. Asafetida – 1 pinch
13. Turmeric – 1 pinch
14. Sugar – ½ tea spoon
15. Salt – to taste

Method: Wash the flattened rice in water and drain the excess water. Sprinkle ½ cup of water again and cover it with a lid. Allow it to soften for 15 minutes. Place a thick bottomed pan on stove and pour oil into it. Add cumin seeds (jeera seeds) and mustard seeds. When they splutter add sliced potatoes and turn them well till they become soft. Add chopped onion, chillies, curry leaves, asafetida, and turmeric .Stir fry everything till onions lose their raw odor. Now simmer the flame and add soaked flattened rice, salt, sugar and mix everything well. Cover a lid and turn off stove after 3 minutes. Squeeze lemon, and turn it well. Serve it after garnishing with grated coconut and coriander leaves. Roasted ground nuts can be added for a variation.

Flattened rice is dehusked rice which is beaten and dried into thin flakes. It is a good energizer and is free of fat. Flattened rice is easily digested and helps in problems like indigestion, constipation and cough. Fat, sodium and cholesterol is almost nil in this rice variety. Hence it is very helpful for persons who are on weight loss program. It can be used by persons who suffer from hypertension, elevated blood cholesterol and obesity. Soaked flattened rice can be eaten with milk, curd and sugar.