Thalipattu/Akki Roti

Thalipattu is a Kannadiga breakfast with rice flour, made verdant with fenugreek leaves and served with coconut chutney.  My guru here is Vidya, my friend who is an admirable cook!!! Got introduced to this yellow and green scrumptiousness, few years back in Vidya's kitchen, when i was invited for breakfast.  It was indeed a "Love at First Bite"!!! Poor Vidya was tormeted later for a live demo and a handwritten recipe, which i have treasured fondly as a memento. So here comes "The Thalipattu"!!!...Definitely not my version...I'm blindly following Vidya here...

You will need...

Rice flour - 1 cup

Wheat flour - 1 tbsp

Cooked rice - 1 small bowl

Onion - 1 chopped

Green chillies - few chopped

Coriander leaves - few chopped

Fresh fenugreek leaves(methi) - 1/4 bunch chopped

Curry leaves - few chopped

Sesame seeds - 1 tsp

Jeera - 1 tsp

Turmeric - 1/2 tsp

Ghee

Water

Salt

Oil

In a mixing bowl mash the cooked rice into a rough paste. Add all the ingredients except oil and ghee. Knead well, sprinkling water in between, to form a smooth dough. Take care while adding water since the onions tend to give out water on standing.  Divide it into balls of dough as for chappathi and pat it into rounds on a greased plastic sheet with greased hands as shown in figure.  Roast it on a hot griddle/tava smearing oil on both sides.  Top with some ghee and serve hot with chutney.

Variations:

Can add grated carrots instead of fenugreek leaves. A good way to make the little ones eat carrots!

Madakku Porotta

You could call this a combo of chappathi and Kerala porotta. Goodness of wholegrain wheat in the yummy layers of porotta with the mouthwatering aroma of Ghee(neyy). Served warm or cold, always stays soft!!! And kids usually love this, mine too!! So here is another add on to your little one's packed lunch menu...

You will need...

Wheat flour(atta) - 2 cups

Ghee - 1 tbsp(optional)

Water or Milk

Salt

Shows steps while folding

Mix all the ingredients together to form a soft dough. Divide them into closed handful sized balls. Roll them out as for chappathis. Spread ghee on top. Fold it lengthwise and breadthwise as shown in the figure applying ghee on folded surfaces. Roll out and cook on a hot griddle/tava turning it over and smearing oil/ghee on both sides until it puffs up. Serve with meat gravy or roll it with fillings in. Can even roll it with jam for the little ones.

 Puffed up porotta

Note:

-If you are calorie conscious, substitute ghee with olive oil. It tastes fine and just for an aroma top it with a tinge of ghee before serving. 

-Adding milk makes it softer but heavier too. :(