Thalipeeth is a multigrain and spicy pancake which is very famous among Maharashtrians. It is extremely nutritious and a common breakfast recipe at my home. In India you can get a specific flour known as ‘Bhajani’ which is the main ingredient for thalipeeth. If you can’t find it then you can make a flour by combining jowar flour, rice flour, besan and wheat flour. It tastes equally good.It is generally served with ghee, pickle and yoghurt.

 

 

Thalipeeth has its origin in Maharashtra in the western region of the Indian sub-continent. Made from mixed grain flour, this savory pancake has been part of all the Marathi people’s homes for a long time. The pancakes are quite filling, hence usually served at breakfast; however, the recipe has also been popular as a snack and even at dinner. Some people enjoy tomato chutney with Thalipeeth.Read more about Thalipeeth on ifoodtv.

 

 

Ingredients  1 cup jowar flour½ cup besan 

½ cup rice flour

1 cup wheat flour

1 big onion chopped

3-4 green chillies chopped

½ cup coriander chopped

1 tbsp ginger garlic chopped

a pinch of asafetida

1 tsp carom seeds

1 tsp turmeric powder

1 tsp coriander powder

1 tsp red chilli powder

Salt as per taste
Oil

 

 

 

 

 

 

 

 

 

 

 

 

 Here is the video link of the recipe

https://youtu.be/2FZd5jNltkk

 

Method
Mix all the ingredients except oil in a bowl.

 

 

 

 

Add water.

 

Knead the dough well.

 

 

 

On a rolling board, spread a square piece of sealing wrap.

 

Oil the wrap, then oil your hands lightly and place a golf-ball sized ball of dough on the plastic

 

 

Use the tips of your hands to pat the dough into a flat shape.

 

 

 

Make a few small holes in the pancake.

 

Heat the pan. Sprinkle some oil.

 

Gently turn the plastic sheet upside down and ease off the thalipeeth onto the pan.

Use a small spoon to place tiny drops of oil into the holes in the thalipeeth.

 

Cook till browned and crispy on both sides.

 

 

 

Serve it hot with yoghurt or any chutney of your choice.