Northern Parts of Karnataka especially Belgaum, Gulbarga districts share their culinary tastes with parts of Maharashtra. And therefore some recipes are overlapping. One such dish is the Thalipeeth (in Marathi) called Thalipitta. Today’s dish is from the border region of Karnataka with its flavour of the flat bread from Maharashtra, but with its unique twist.
This was a hallmark dish that my grandmom’s dear friend and neighbour Shanthamma Ajji (ajji means grandmom) used to make so well, and she was a wonderful lady who taught us all so many unique dishes from that region. We make it usually for breakfast or an evening snack but it augers well for even a heavy lunch.
A couple of these flatbreads with some curd or pickle and it fills you up for hours. Do try it out as this dish goes to BM Buffet under Karnataka cuisine. Presenting Sabbakki Soppu Thalipitta (Dill leaves flatbread with mixed flours). Another traditional accompaniment to this Thalipitta is Huchchellu Pudi (recipe soon!)
Prep time : 25 mins | Cook time : 15 mins | Makes : 8 – 10 medium Flatbreads
Serving suggestions : Curd / Yoghurt and any pickle. Jaggery also works.
Cuisine : South Indian, Spice level : medium – high, course : breakfast or snack
- Dill leaves (finely chopped) – 1 large cup
- Rice flour – 1 cup
- Ragi / Finger millet flour – ½ cup
- Jowar (sorghum flour) – ¼ cup
- Onions – 3 medium, minced fine
- Cumin / Jeera seeds – ½ TBSP
- Fresh or frozen Grated coconut – ½ cup
- Hing / Asafoetida – a generous pinch
- Green chillies – 6 to 7 (adjust spice) – finely minced
- Jaggery – 1 TBSP (grated)
- Warm water – to make the dough (use as little water as reqd)
- Salt – to taste
- Oil – to pan fry the flatbreads
- Wash, drain and finely chop the dill leaves. Ensure it has no extra water. Dry on kitchen towels if required.
- As shown in the picture, in a large flat plate, take 3-4 TBSP of water, add cumin, hing, jaggery , salt and mix well. Now add the coconut, onions, dill leaves, mix well and leave for 5-6 mins. The salt and onions will leave some more residual water.
- Now add the chillies, flours one by one and start kneading, taking care to only sprinkle warm water as you work on the dough. As you start kneading the onions will leave some more water so it will make kneading easier. Make it to a pliable dough – neither too soft or hard. Cover for 8-10 mins.
- Take small portions and with the help of greased fingers, flatten the bread on an oiled ziplock (plaintain leaves work best for this). Slowly peel out the flatbread and place on a hot tava (skillet) and drizzle oil in the centre and around, cook on a medium flame on both sides (about 2 mins per flatbread).
- Remove to a plate and serve hot with yoghurt, pickle, jaggery on the side.
1) Don’t skip the grated coconut – it balances the heat from the chillies and the dill leaves
2) if you want to refrigerate the dough, keep in an airtight container. Make sure to bring to room temperature before flatten the dough.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56