Recipes
veg
ragi flour/rice flour thalipattu
By Neetha Mahantesh
⏳ Prep Time: 10 minute
02 May 2024
2024-05-02T11:02:44.000Z
2.00
Nutritional Overview
Calories
200 kcal
Protein
10 gm
Carbs
40 gm
Fats
0 gm
Ingredients
( For lunch whole week I prepare the mix and keep it in fridge for 5 days) Ragi flour 40gms Veggies of your choice I used: Onion Carrot Cucumber lots if you want the thalipatt to be soft Coriander Dill leaves (I add a lot) Ajwain 1 teaspoon Salt
Method
Step 1
) Mix all the ingredients above do not add water as the veggies release water when salt is added leave it for - mins ) the batter shouldn’t be runny but very soft, take it and pat it on to a non-stick pan as thin/ thick as you want, try making small holes in between as seen in picture above as it helps cooking and also easier while flipping. )Close it with a lid and cook for - mins on medium flame, open the lid and cook it for - mins (the water from the lid maybe at the side of the pan if its too much tap a tissue to remove it else it dries up by its own) ) Flip and cook on other side, if needed can add oil/ghee that is in your diet chart. ( I do it without oil and it turns out good) Good to be served with curd The same recipe can be done with rice flour. Preparing in batches helps a lot as I need to just tap it on the pan when needed. Preparing the batter takes bit time for cleaning,chopping veggies maybe mins but then its just mins job everyday PS: I have no idea about protien in gms raagi added since it wouldn’t allow me to post the recipe
