Wednesday, October 24, 2012

Oats & Carrots Thalipeeth

I have friend who is a foodie and she had made these thalipeeths yesterday - They looked so lovely and the ingredients were so healthy - well, I had to try them. 
Thanks Neelam Kane for this wonderful recipe - my husband who does not like heavy breakfasts was amazed by this and he ate 2 of them today. 
I did not use old fashioned oats as Neelam had used - well, thats because I did not have them and hence used the Quaker quick Oats.
To make it a bit more exciting - I added some kholamba masala to the mixture. You could use sambar masala too.


1 cup instant oats (coarsely powdered)
1/2 cup rava/semolina
1 carrot - grated
1/2 cup chopped cilantro
1 medium onion - finely chopped
2 teaspoons kholamba masala (recipe for the masala -
salt to taste
1/2 cup yogurt
oil to grease thalipeeth


Add the powdered oats, rava, carrots, onions, cilantro, kholamba masala and yogurt and mix well. If you feel that the batter is too thick, then you may add some water. The dough should be more watery than chapati dough but not as runny as dosa/pancake batter.
Heat a non stick pan. Drizzle a teaspoon of oil over it. Take a tennis ball sized dough in your hand and place it in the centre of the pan. Spread the dough into a circle using your fingers. Dip your fingers in water to help with spreading. The disc should be even and not too thick. Be careful while doing this and do not burn your fingers :)
Add a little oil along the sides of the thalipeeth and fry on medium high heat for about 3 to 4 minutes. Drizzle some oil on the top and then flip it over and cook the other side for about 4 minutes.  The thalipeeth should get a couple of brown patches. Serve with butter or chutney.

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