Thalipeeth is one of the healthier pancakes. This is a traditional authentic Maharashtrian recipe. To make thalipeeth you need a combination of roasted flours.
You will need
For the bhajani
1 cup wheat flour
1 cup urad flour
1 cup roasted channa flour (dala)
1 cup nachni flour (finger millet)
1 cup bajri flour (pearl millet)
1 cup jwari or jondhala flour (sorghum)
1/2 cup coriander and cumin powder (instructions below)
For the thalipeeth (to make 6)
3 cups bhajani
1/2 onion
handful cilantro
1 Serrano pepper, minced
salt and paprika to taste
Bhajani is the flour used to make thalipeeth. To make the coriander cumin powder roast a handful of coriander seeds with a scant handful of cumin seeds until fragrant and seeds start changing color. Grind to a powder when cool. Keep aside. Roast each of the flours separately and keep aside. When cool mix them all together. The bhajani can be stored in an airtight container for a few weeks.
To make the thalipeeth combine all the ingredients in a mixing bowl.
Using a little water form a soft dough. Knead for a couple minutes and let it rest for about 15 minutes.
Heat a griddle pan. Divide the dough into 6 portions. Knead one portion well and flatten on a greased ziploc bag or wax paper. Using your finger make three holes in the center.
Place the prepared thalipeeth on the hot griddle. Pour a few drops of oil in each of the holes. Cover and cook on medium high heat for a few minutes until brown.
Uncover and flip over. Cook the other side until brown. Remove from heat. Repeat for each portion.
Thalipeeth is usually eaten with fresh made butter. But you can have it with a savory side or pickle.
This is my entry for week three, day one of BM #42 for the theme Millet.
You will need
For the bhajani
1 cup wheat flour
1 cup urad flour
1 cup roasted channa flour (dala)
1 cup nachni flour (finger millet)
1 cup bajri flour (pearl millet)
1 cup jwari or jondhala flour (sorghum)
1/2 cup coriander and cumin powder (instructions below)
For the thalipeeth (to make 6)
3 cups bhajani
1/2 onion
handful cilantro
1 Serrano pepper, minced
salt and paprika to taste
Bhajani is the flour used to make thalipeeth. To make the coriander cumin powder roast a handful of coriander seeds with a scant handful of cumin seeds until fragrant and seeds start changing color. Grind to a powder when cool. Keep aside. Roast each of the flours separately and keep aside. When cool mix them all together. The bhajani can be stored in an airtight container for a few weeks.
To make the thalipeeth combine all the ingredients in a mixing bowl.
Using a little water form a soft dough. Knead for a couple minutes and let it rest for about 15 minutes.
Heat a griddle pan. Divide the dough into 6 portions. Knead one portion well and flatten on a greased ziploc bag or wax paper. Using your finger make three holes in the center.
Place the prepared thalipeeth on the hot griddle. Pour a few drops of oil in each of the holes. Cover and cook on medium high heat for a few minutes until brown.
Uncover and flip over. Cook the other side until brown. Remove from heat. Repeat for each portion.
Thalipeeth is usually eaten with fresh made butter. But you can have it with a savory side or pickle.
This is my entry for week three, day one of BM #42 for the theme Millet.
Thalipeeth looks good. I had considered making it for Maharashtra for mega BM. It must taste amazing with butter. Nice traditional recipe from the state.
ReplyDeleteI loved thalipeeth when I had made it for the states, yours has come out so well..
ReplyDeleteSuch a beautiful,health thalipeeth, this traditional recipe rocks.
ReplyDeleteI have a packet of thalipeeth bajani in my freezer, guess it is.not.time yet to put.it to use!! Love the.combo hot thalipeeth with buter!! Must taste yum!!
ReplyDeleteSpicy and delicious thalipeeth.
ReplyDeleteLovely thalipeeth. I love the mixture of flours in there!
ReplyDeleteThis has been on my list for a long time and now I am so tempted to try these. Looks delicious Varada...
ReplyDeleteHealthy thalipeeth. I have to try preparing this multi grain flour. It comes handy.
ReplyDeleteHi. Mine turned out chewy and really hard. What would have gone wrong?
ReplyDeleteThe flour may have been stale. Or you may not have roasted it long enough.
Delete