Evergreendishes

Category: indian breads

  • Ragi Thalipeeth / how to make ragi thalipeeth

    Ragi Thalipeeth | Finger Millet Flatbread |  South Indian Recipes | Healthy Breakfast Recipes | Lunch ideas

    Ragi thalipeeth is a tasty and healthy alternative to the usual one. It is vegan and gluten free. It is ideal for weight watchers and people suffering with diabetes.

    Today, everyone is aware of the importance good health and all seem to be conscious of the food that they consume. Millets play an important role as they are low in calories and power packed, helping one to sustain energy for a long time.

    Fingermillet or Ragi is a rich source of proteins and minerals. It contains important amino acids, high amount of calcium and potassium.  It is low in fat and gluten free. It has cooling properties and ideal for summer.

    Ragi mudde is the daily meal of many people in Karnataka. There are many ways in which we can include this super food in our diet. Here is the Ragi Idli that I posted earlier. Today, I am bringing to you,  thalipeeth using ragi flour.

    Thalipeeth is an Indian flat bread made using flour and pressed usually on sheet using hand. It is tasty like a pancake and can be served for breakfast, lunch or dinner.

    Ragi Thalipeeth/ Finger Millet Flatbread

    Ingredients:

    • 1 cup ragi flour
    • 1 cup rice flour
    • 1/2 cup fresh coconut
    • 3 green chilly
    • 1 teaspoon cumin
    • 1 teaspoon sesame
    • 1 tablespoon coriander
    • a few curry leaves
    • salt to taste
    • water
    • oil for roasting

    Equipments : wide bowl, skillet, sheets, spatula, plate

    Method: 

    1. Grind coconut, green chilly and cumin together to a paste.
    2. Finely cut the coriander leaves, wash and keep it aside.
    3. Take a bowl, add the flour and salt. Mix it. Put the paste, coriander leaves, curry leaves, sesame and mix it with a little water to form a stiff dough.
    4. Take a rolling sheet and smear some oil over it. Take a ball of the dough and pat into a thin circle. Smear some oil as you do it.
    5. Heat a skillet. Put the rolled thalipeeth onto it. As it gets cooked, you will be able to remove the sheet.
    6. Flip it to the other side.
    7. Once, it is done, remove and serve with coconut chutney.

    Take a tip:

    • Chopped onions may be added.
    • Grated carrot or fenugreek leaves too can be added.
    • Sheets are available in the market, you can use the brown paper too.

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    Ragi thalipeeth
    Ragi thalipeeth
    Evergreendishesdev

    Ragi thalipeeth

    Ragi thalipeeth is tasty and healthy alternative to the usual one. It is vegan and gluten free. It is ideal for weight watchers and people with diabetics.
    Print Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 6 pieces
    Course: Breakfast, lunch ideas
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup ragi flour/ finger miller flour 1 cup =250ml
    • 1 cup rice flour
    • 1/2 cup fresh coconut
    • 3 green chilly
    • 1 teaspoon cumin
    • 1 teaspoon sesame
    • 1 tablespoon coriander finely chopped
    • curry leaves
    • salt to taste
    • water for kneading and grinding

    Method
     

    1. Grind coconut, green chilly and cumin to a fine paste.
    2. Take both the flour in a wide bowl, add salt and mix it. 
    3. Add the paste, sesame, coriander leaves, curry leaves and mix to a stiff dough.
    4. Take a sheet, smear some oil, take a ball of the dough and pat it into a thin circle.
    5. Heat a skillet, put the sheet over it, let cook, remove the sheet, flip it to the other side and let cook for sometime.
    6. Serve hot with coconut chutney.

    Notes

    • Finely cut onions may be added.
    • Carrot and fenugreek leaves may be added.
    • Sheets are available in the market. One can also use the brown paper( with plastic finish)

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    If you ever recreate this dish, do link back to this post.  Let the writing be your own, and do tag me @foodiejayashree on Instagram

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    Sending this to Lou Lou Girls, Tickle My Taste Buds Tuesday and also to

    Menu Plan Monday

     

     

  • Making of Puri in steps

    Puri is a popular South Asian unleavened bread . It is usually known as puri or poori (pronounced as poori.  It is tasty and makes a great meal. This post is part of the Culinary Hoppers, Blogversary special. Yes, it’s been a year of our blog hop and truly a wonderful journey with like minded bloggers.  It is the part of the theme “South Indian Thali” (more…)

  • Shenga holige/peanut sweet pancake

    Shenga holige/peanut sweet pancake

    Shenga Holige is a traditional sweet from North Karnataka. It is often made during festivals. It is like a stuffed sweet pancake with peanut jaggery filling.

    With the commencement of the holy month of Shravan, many auspicious days and festivals lay ahead. If the tuesdays and fridays are sacred, in between are the Nagara chauti, panchmi , raksha bandhan,  varmalakshmi  and krishna janmasthmi, so many tuned up, one needs to think of the different sweets that can be prepared. Today, I am presenting to you shenga holige/peanut sweet pancake. Shenga is peanut or groundnut and holige is a stuffed sweet bread or pancake.

    Shenga holige is a popular sweet of North Karnataka. It  can be stored for a few days. It is tasty and muchloved by kids, as it can be eaten just like that, no need of milk or  even ghee. This post is part of  Culinary Hoppers with the theme “Sweets “. Let’s get cooking in steps.

    Shenga Holige / Peanut Sweet Pancake

    Ingredients :

    For the dough :
    • fine semolina 3 cups
    • refined flour 2 cups
    • ghee 1tbsp
    • oil 2tsp
    • water

    Note : Fine semolina is known by the name of “chiroti rawa”

    For the stuffing :
    • peanuts 1/4kg
    • jaggery 1/4kg
    • cardamom powder 1/2tsp
    Other ingredients :
    • refined flour for dusting
    • oil for greasing
    Equipments :

    Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth

     

    Shenga Holige / Peanut Sweet Pancake

     

    Method :

    To make the dough :

    Take the flour and semolina in a wide bowl. Mix well. Add ghee, mix , add little water and make it into a dough of medium consistency. Smear oil, cover with a thin muslin cloth and keep aside for fifteen minutes.

    To make the filling :

    • Roast the groundnuts and let cool. Discard the skin by crushing with hand or rolling pin.
    • Break the jaggery into small bits.
    • Grind the groundnut coarsely. Add jaggery and cardamom to it and pound it well. Put it in a bowl and keep aside.

    To make the pancakes:

    • Take a small ball of the dough, roll it into a small circle.
    • Mix the filling. Take a small portion of it, squeeze it between palms and  make it into a small ball.
    • Put it into the centre and slowly seal the edges together.
    • Dust it with flour and roll it.
    • Heat a skillet.
    • Smear little oil on the rolled pancake and put it on the skillet.
    • Put some oil and roast it till brown bubbles are seen.
    • Remove and keep aside.
    • Repeat for the remaining dough.
    • Shenga holige/peanut sweet pancakes are ready to savour. Tastes good with ghee.

    Take a tip:

    • Once you take the ball and fill it, press the ball lightly between palms.
    • Dust with a little flour and roll it very lightly.
    • Once cool, store them in a tight container. They can be kept for a couple of days.
    • Holige is usually served with ghee.

    About the event:

    This is an old post which I have redone with better pictures. Sending this to our fortnightly event, Foodies_Redoing Old Post 34. I have changed the main picture of holige and put better ones. Some text also needed formatting.

    shenga holige

     

    Shenga Holige / Peanut Sweet Pancake

    Shenga Holige

    Shenga Holige is a festive sweet from North Karnataka.
    Print Recipe Pin Recipe
    Ingredients Equipment Method

    Ingredients
      

    • For the dough :
    • fine semolina 3 cups
    • refined flour 2 cups
    • ghee 1tbsp
    • oil 2tsp
    • water
    • Note : Fine semolina is known by the name of “chiroti rawa”
    • For the stuffing :
    • peanuts 1/4kg
    • jaggery 1/4kg
    • cardamom powder 1/2tsp
    • Other ingredients :
    • refined flour for dusting
    • oil for greasing

    Equipment

    • Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth

    Method
     

    To make the dough
    1. Take the flour and semolina in a wide bowl. Mix well. Add ghee, mix , add little water and make it into a dough of medium consistency. Smear oil , cover with a thin muslin cloth and keep aside for fifteen minutes.
       
    To make the filling
    1. Roast the groundnuts and let cool. Discard the skin by crushing with hand or rolling pin.
      Break the jaggery into small bits.
      Grind the groundnut coarsely. Add jaggery and cardamom to it and pound it well. Put it in a bowl and keep aside.
    To make the pancake
    1. Take a small ball of the dough, roll it into a small circle.Mix the filling. Take a small portion of it, squeeze it between palms and  make it into a small ball.Put it into the centre and slowly seal the edges together.Dust it with flour and roll it.Heat a skillet.Smear little oil on the rolled pancake and put it on the skillet.Put some oil and roast it till brown bubbles are seen. Remove and keep it in a plate. Repeat for the rest of the dough and filling.

     

     

    Shenga Holige / Peanut Sweet Pancake

    My other sweet recipes, do have a look here :

    Do check out these by my  blog hop friends. So many ideas for the festival season ahead !

    Pin it for later :

    shenga holige/ peanut sweet pancake

     

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