Ingredients

• 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.