Zucchini Thalipettu (aka Zucchini Akki Rotti) is a healthy variation to the traditional Karnataka's specialty breakfast dish "Akki rotti" made from rice flour and veggies. These are very similar to Maharashtra's Thalipeeth. Serve it with coconut chutney and a dollop of butter or ghee on the side.
How to Make Zucchini Thalipettu
Making the Dough
Add rice flour, shredded zucchini, chopped onions, coriander leaves, curry leaves, green chilies, crushed roasted peanuts, cumin seeds, and salt in a large bowl.
Squeeze and mix well with your hand until the zucchini and the onions release all the moisture.
Slowly, add the water little by little and start mixing it with your hand and knead to a smooth and soft dough. Finally, Zucchini Akki rotti dough is ready. Keep it aside.
To Prepare on Tawa
Grease heavy bottom Tawa/griddle with one teaspoon of oil.
Take a ball-sized portion of the dough and dab it to a thin thickness on the tawa with your hands into a round shape. Then, using your forefinger, you can also make three holes on the flattened akki rotti. It helps in cooking the rotti evenly and perfectly on all sides.
Spread oil around it and cover with a lid. Once done, turn to the other side. Add some oil and allow to cook until it turns slightly golden brown.
Once done, transfer it onto a plate and serve hot with coconut chutney.
To Prepare on Butter/ Parchment Paper
- Grease butter paper or parchment paper with oil.
- Take a ball-sized portion of the dough and pat it to a thin thickness on the butter paper with your hands into a round shape. You can also make three holes on the flattened akki rotti using your forefinger. This helps in cooking the roti evenly and perfectly on all sides.
- Next, grease the tawa with a teaspoon of oil.
- Transfer the flattened dough onto the tawa directly from the butter paper.
- Spread oil around it and cover with a lid. Once done, turn to the other side. Add some oil and allow to cook until it turns slightly golden brown.
- Once done, transfer it onto a plate and serve hot with coconut chutney.
Serving Suggestions for Zucchini Thalipettu
Zucchini Thalipettu can be served as a breakfast dish and tastes great when eaten with coconut chutney. It can also be eaten with pickles, dry chutney powder, and yogurt on the side.
Tips & Variations
- Do not make the dough very smooth since onions and zucchini release moisture.
- Also, make sure to dip your hand in the water while flattening the dough on the tawa or butter paper.
- This Thalipettu absorbs more oil compared to other rotti's.
- You can also add shredded carrots and more green leaves like dill leave to make them more nutritious. You can also replace zucchini with cucumbers in this recipe.
More Breakfast Recipes
- Restaurant Style Upma
- Mandakki Usli
- Spicy Tawa Idli
- Indian Masala Oats
- Vegetable Paniyaram
- Palak Moong Dal Dosa
- Palak Paneer Paratha
- Veg mayonnaise Sandwich
More Indian Zucchini Recipes
- Zucchini Carrot Paratha
- Zucchini Besan Sabji
- Zucchini Dal
- Zucchini Chutney
- Zucchini Pakoda
- Cream of Zucchini Soup
Zucchini Thalipettu (Zucchini Akki Rotti)
Ingredients
Measuring cup used 1 cup = 250ml
- 2 cups rice flour
- 2 medium zucchini shredded, (about 2 cups)
- 1 medium onion finely chopped (about 1 cup)
- 3 green chilies finely chopped
- ½ cup coriander leaves chopped
- 2 stalks curry leaves chopped
- ¼ cup roasted peanuts crushed
- 1 teaspoon cumin seeds
- salt to taste
- water as required
- oil for roasting
Instructions
Making the Dough
- In a large bowl, add rice flour, shredded zucchini, chopped onions, coriander leaves, curry leaves, green chilies, crushed roasted peanuts, cumin seeds, and salt.
- Squeeze and mix well with your hand until the zucchini and the onions release all the moisture.
- Slowly, add the water little by little and start mixing it with your hand and knead to a smooth and soft dough. Zucchini Akki rotti dough is ready, keep it aside.
To Prepare on Tawa
- Grease heavy bottom tawa/griddle with 1 teaspoon of oil.
- Take a ball-sized portion of the dough and dab it to a thin thickness on the tawa with your hands into a round shape. You can also make three holes on the flattened akki rotti using your forefinger. This helps in cooking the rotti evenly and perfectly on all sides.
- Spread oil around it and cover with a lid. Once done turn on the other side. Add some oil and allow to cook until it turns slightly golden brown.
- Once done transfer it onto a plate and serve hot with coconut chutney.
To Prepare on Butter/ Parchment Paper
- Grease a butter paper or a parchment paper with oil.
- Take a ball-sized portion of the dough and pat it to a thin thickness on the butter paper with your hands into a round shape. You can also make three holes on the flattened akki rotti using your forefinger. This helps in cooking the rotti evenly and perfectly on all sides
- Next, grease the tawa with a teaspoon of oil.
- Transfer the flattened dough onto the tawa directly from the butter paper.
- Spread oil around it and cover with a lid. Once done turn on the other side. Add some oil and allow to cook until it turns slightly golden brown.
Notes
Tips & Variations
- Do not make the dough very smooth since onions and zucchini release moisture.
- Also, make sure to dip your hand in the water while flattening the dough on the tawa.
- This Thalipettu absorbs more oil compared to other rotti's.
- You can also add shredded carrots and more green leaves like dill leave to make them more nutritious. You can also replace zucchini with cucumbers in this recipe.
Nutrition
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