Brown Rice Thalipeeth

Makes 2

1 cup leftover brown rice

2 tbsp ragi flour

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp turmeric powder

1 tsp kashmiri red chili powder

1 tsp cumin seeds

1/4 tsp carom seeds

3 tbsp shallots, chopped

1 green chili, chopped

5-6 garlic cloves, chopped

1 tbsp cilantro, chopped

Salt to taste

Oil for cooking

Mash brown rice in a mixing bowl using a potato masher or a fork.

Add the rest of the ingredients (except oil) to the mashed rice and mix to create dough.

Split the dough into two equal parts and roll into a ball. Set aside.

Heat a non-stick pan on medium high heat. Use a pan with lid. The non-stick pan will help to cook the thalipeeth evenly and prevent sticking.

Apply 1 tsp of oil to the pan. Place one of the rolled dough balls directly on to the pan. Using your palm pat the dough into a round disc, starting from the centre and working your way outwards. Once it reaches the desired size, cover with lid and cook for 3 minutes. Remove the lid and apply 1/2 tsp oil on the sides of the thalipeeth and cook uncovered for 5 minutes or until golden brown.

Apply 1 tsp oil all over the uncooked surface of the thalipeeth, flip it over with a spatula and cook for 5 minutes or until golden brown.

Once it is golden brown on both sides, remove from the pan. Keep warm on a plate. Repeat for the remaining thalipeeth.

Serve with yogurt, your favorite chutney and/or masala chai.