Sireesha Plain Thappilent – is an easy version of making roti with Jowar flour. Jowar is a gluten-free grain and rich in antioxidants. And also an excellent source of fiber, protein and folate. Serve it as a breakfast, lunch or dinner. Also a great lunch box option.
Crispy version
This dish is very easy to prepare, even a novice can make it easily. Just combine jowar flour, soaked chana and moong dal, cumin seeds and little salt, make a dough then press it in tortilla press then deep fry in oil.
Softer version
Jowar is one of the most frequently used and most popular grain in Andhra Pradesh. Jowar is also called jonna in telugu, sorgham millet in english. This is also one of the grain from millet family.
Low glycemic index of jowar itself is a good reason for diabetics to include this grain more often in their daily diet. Add the high-fiber and good protein content of this grain in the diet is an excellent diabetic option. Both fiber and protein in food help slow down the release of sugars into the blood preventing spikes.
Recipes you may like:
- Majjiga Poori | ButterMilk Puri
- Masala Jowar Roti | Sorghum Millet Roti | Kaaram Jonna Rotte with veggies
- Jonna Rotte/Jowar Roti
- Ragi Rotte with Veggies|Veggie Ragi/Finger Millet Roti
- Sorakaya Thappilent|Masala Jowar Roti|Bottle Gourd Sorgham Millet Flat Bread
Jowar Flour Thappilent
Equipment
- 1 tortilla press or poori press
- 1 deep pan for frying
Ingredients
- 2 cups jowar flour
- 1 tsp moong dal
- 1 tsp chana dal (bengal gram)
- 1 tsp cumin seeds
- 1 tsp sesame seeds
- pinch of salt
- 1 tsp hot oil
- oil for deep fry
Instructions
- Soak moong dal and chana dal in water.
- In a plate or bowl, take 2 cups jowar flour, soaked dals, cumin seeds, 1 tsp sesame seeds mixed with little water, salt and 1 tsp hot oil.
- Mix everything well and slowly add water to make a medium dough.
- Divide the dough into equal parts.
- Take a tortilla/poori press, line it with plastic sheets, grease the plastic sheets and place a dough ball between them and press flat. Make a hole in the middle.
- Slowly peel off, then gently drop it in medium hot oil.
- Fry both sides. For softer thappilent -> just fry a few seconds on each side and drain off.For crispier thappilent –> fry on med low flame until it becomes crisp.
- Drain off onto a kitchen paper towel.
Notes
- Instead of poori press, you may also pat it on a cloth very thin and then peel off and drop it in hot oil.
- Fry soft for immediate serving.
- Fry crisp to keep longer. Store them in an airtight container.
Step by step photo instructions
- Soak moong dal and chana dal in water.
2. In a plate or bowl, take 2 cups jowar flour, soaked dals, cumin seeds, 1 tsp sesame seeds mixed with little water, salt and 1 tsp hot oil.
3. Mix everything well and slowly add water to make a medium dough. Divide the dough into equal parts.
4. Take a tortilla/poori press, line it with plastic sheets, grease the plastic sheets and place a dough ball between them and press flat. Make a hole in the middle. You can make several of them and place them on a plastic sheet or parchment paper.
5. Slowly peel off, then gently drop it in medium hot oil.
6. Fry both sides. For softer thappilent –> just fry a few seconds on each side and drain off. For crispier thappilent –> fry on med low flame until it becomes crisp.
7. Drain off onto a kitchen paper towel to remove excess oil.
8. Serve with Sesame Brinjal curry or dal or Majjiga pulusu or Sambar or any curry.
