There is a peculiar way of doing this. They apply water(or oil) to the inside of a big kadai. Then apply a thin coating of the dough. Cook on a low flame. So when it is cooked, it will be in the shape of the kadai. Then break it and serve with coconut chutney.
I used to love the taste. Though I don’t have so much patience to cook it in big kadai, I do it on normal tava.
This version is the one told by my friend from Belgaum whose mother makes thalipittu. So I hope this is the authentic one. It tastes almost same as the one I used to have earlier.
1. Rice flour 1 cup
2. Jawar flour 1/2 cup
3. Wheat flour 1/2 cup
4. Besan(chick pea flour) 1/2 cup
5. Coriander leaves(finely chopped) 1/2 cup
6. Onions(finely chopped) 1 cup
7. Red chilli powder 2 tea spns
8. Ghee/Butter 1 tea spn
9. Salt as per taste
Mix all the flours, coriander leaves, onion, chilli powder and salt. Make a dough of chapathi dough consistency.
Apply water to tava(so that the dough does not stick to it). Spread out the dough on tava by hand applying water to hand if necessary, make it as thin as possible(the tava should not be hot while doing it). Cook on a low flame. After sometime, turn roti and cook from other side. Cook till it gets brownish color from both sides.
Serve hot with coconut chutney.
Serves : 2
Preparation time : 25min