Rice Thalipattu/Thalipeet

Rice Thalipattu/Thalipeet

Total time: 2hr

Prep        15min

Working   1hr. 45min

Level:   Easy by practice 

Yield:   12 rottis

Ingredients

3 cup Water

2 ¼ cup Rice flour

Salt

½ cup Chopped Onion

½ cup Grated Cucumber

¼ cup Peanut

½ cup Chopped Coriander leaves or cilantro

1 tsp. Turmeric Powder

10-15 Curry leaves

4 red Chilli  {or  ½ tsp. red chilli powder}

Cooking oil

Instructions

Take a deep bottom non-stick pan or any vessel, add water, cooked rice and salt, let it come to a boil.

Once the water starts boiling add rice flour, immediately lower the heat

and simmer for about 2-3mins.

After 3 min., mix the rice flour with the water so that it comes together in a mixture.

Switch off the heat and let the mixture stand for 15-20min. or till cool enough to handle. Keep the pot covered with a lid during this duration.

Meanwhile dry roast red chilli, curry leaves and peanuts.

Sauté chopped onions until it turn’s light brown.

Powder peanuts using mortar pestle or mixer.

Now add turmeric powder, red chilli, curry leaves, sautéed onions, powered peanuts, grated cucumber and chopped coriander leaves to rice and rice flour mixture and mix well and cover the pot keep it aside.

Once mixture is cool enough to handle, now with slightly wet palm, knead the warm dough well for 5-10min. until it is smooth and non-sticky dough.

Pinch off the dough into big lime size balls and smooth it out.

Roll it into a circular rotti with a rolling pin.

Heat a pan and place the rotti, when the color changes slightly, flip it to other side and cook it well until you see brown spots on the surface. Apply oil while cooking.

Serve hot with Butter and coconut chutney or ghee.