Thalipeeth (Mixed Grain Pancakes)

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.