Thalipeeth Recipe – Akki Roti
If you are from Maharashtra or Karnataka then you must be knowing Thalipeeth Recipe – Akki Roti for sure. If you are not from either of these two states, you might have heard of it at least. If not I must say you are missing one of the most versatile breakfast.
Thalipeeth Recipe – Akki Roti is one of my favourite. It can be prepared with some variations also. The variations are given at the bottom of this recipe. But the authentic Thalipeeth Recipe- Akki Roti calls for minimal ingredients only. The crunchiness in this recipe is again individual’s choice. Make the dough little bit stiffer to get a harder and crunchy texture or make smooth dough for soft Akki Roti. When I made it for the first time it was harder. But from the next time onwards it came super soft J
Thalipeeth Recipe-Akki Roti is traditionally made of Rice flour mixed with lots of onions and green chillies. It goes well with any Chutney or Pickle, or any simple vegetable preparation. Add a cup of curd as an add on along with any of the sides mentioned above. The preparation time is also less when it comes to dough making as rice flour is much soft and fine.
For more of such different Breakfast Recipes, go through
Let us see how to make Thalipeeth Recipe-Akki Roti
- Rice flour: 2.5 cups
- Onions: 2 finely chopped
- Green Chillies: 3-4 finely sliced
- Fresh Coriander: ½ cup finely chopped
- Cumin Seeds (Jeera): 1 tbsp.
- Salt: To taste
- Water: Sufficient enough to make the dough
- Oil: to fry
- Paper Plates with Aluminium Foil Lining : 2 to spread the dough
- Add in Rice Flour in a large mixing bowl along with Chopped onions, Sliced Green Chillies, Coriander, Cumin seeds and salt.
- Mix all the ingredients well adding few drops of oil to attain a grainy texture
- Now add in water and make dough out of this mixture and set it aside for 15-20 mins. You can prepare the dough overnight and refrigerate it so that you can take it out and hour before you prepare the breakfast on the next day.
- Take a thick bottomed tawa/pan drizzle few drops of oil and let it remain on low flame
- Meanwhile, Take a paper plate with aluminium lining and grease it with few drops of oil.
- Take the prepared dough of a tennis ball size and spread it over the paper plate by pressing it gently with fingers until it acquires desired thickness and size
- When the pan is hot gently invert the paper plate on the pan and press it on all side so that the Thalipeeth is completely settled on the pan. After a minute or two remove the paper plate as it would have got separated from the thalipeeth because of the heat
- Now turn the Thalipeeth on the other side and add few more drops of oil and cook until it turns little brown just like how you cook chapathis
- Repeat this process for the next Thalipeeth.
- Serve it with any chutney or pickle along with curd.
- Instead of Onions you can add grated cucumber or ridge gourd for a different taste. But make sure the water is squeezed out well from the vegetable after grating.
- If you have left out coconut chutney, mix it with required amount of rice flour and make thalipeeth out of it. It tastes delicious because of the tangy flavour of the chutney.