Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • For dough:
  • 2 cups Rice flour
  • 1 cup Grated coconut
  • 2 - Onions, finely chopped
  • 5-6 - Green chillies, cut small
  • bunch - Coriander leaves, chopped
  • 1 tsp Jeera
  • salt to taste
  • For Jheenga (Heerekai) Chutney:
  • 1 - Ridge gourd
  • 1 tsp mustard
  • Curry leaves
  • little jaggery
  • Tamarind

How to Make Talipattu

  • Mix all the ingredients for the dough, add water little by little and make a soft yet tight dough. Make equal sized balls and keep aside.
  • Grease a pan with oil. Take a ball and spread it to the size of the pan with your fingers, it shouldn't be too think or too thin.
  • Make four wholes in the roti with the back of the spoon and pour oil in the holes. Drizzle some along the edges, too.
  • Cover and cook on medium heat.
  • When it turns slightly golden in colour, remove.
  • Serve hot with ghee and ridge gourd chutney.
  • For the chutney:
  • Peel and cube the ridge gourd.
  • Heat oil in a kadai and put 1 tsp mustard. After it splutters, put cut ridge gourd cubes, green chillies, coriander leaves, curry leaves, salt, a little bit of jaggery, tamarind and salt.
  • Fry for a few seconds and cook on a low fire, covered.
  • When done, remove from the fire, allow it to cool and grind it in the mixie.