Thalipeeth adding Onions + Cabbage + Jackfruit Seeds ..... With Tingalvare (white Beans) Kolumbo And Curds .........
Remove the outer skin of 8-10 dried jackfruit seeds and chop them into fine pieces. Pressure cook to 2 whistles in half a cup of water remove and let cool completely.
Peel and chop one large onion finely and keep it ready aside. Chop 100 gms of cabbage also finely and keep it along with the onions.
Thalipeeth is can be prepared at home by adding different grains and masala and grinding them to fine powder in a mill. But then the quantity will be at least around 2 Kgs. When all the ingredients are added. Thalipeeth mix is readily available in the market in different brands. I have used the ready made ones available in the market. This contains all the spices in it and you need not add anything extra unless you want to make some changes in the spice levels to suit your taste.
In a large steel bowl, add in the cooked jackfruit seeds along with the water in which it was cooked, the onions and the cabbage. Mix it well. Add a pinch of salt. Now add in 250 gms of the thalipeeth and mix well adding sufficient water. Do not add more water, the mixture should come to a ball consistency, that of our rava bhakri. You can add in finely chopped chillies and garlic if you wish or you can add finely chopped spring onions too.
Heat a girdle / tava / non stick pan, when hot lower the heat, spread evenly a tablespoon of oil on the pan. Now take a large lump of the atta making it into a round ball, that of the size of a large mousambi, put it in the center of the pan and pat it with wet hand into a round shape. Keep dipping your hands in water, so that you can pat the batter properly into a round shape. Do take care as the tava is hot and may burn you hands. Now make some holes on the spread thalipeeth with the back of a skewer stick or spoon. Sprinkle oil into them and also all round the thalipeeth and look cook on low to medium heat. The holes are done to ensure even cooking of the thalipeeth.
When the bottom side is cooked, gently run a flat spatula all round the thalipeeth and gently remove it off the pan and flip it over and cook it on the top side all. Once both the sides are cooked remove and keep it in a plate. Follow the same method with the remaining thalipeeth. You will get around 4 medium sized thalipeeth out of this mixture.
Serve thalipeeth topped with butter or curds. You can also add in some sambar if you find it rather bland. But usually thalipeeth is served with curds or any dry chutney. I have served with curds and Tingalavre Kolumbo (white beans sambar).
** For the Recipe of Tingalavre Kolumbo (white beans sambar), Please refer to the following recipe ......
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Thanks.