Thalipeeth is a type of savoury multi-grain pancake, very famous Maharashtra (India) food. Maharashtra is famous for its spicy street food. This is one of them. It is a very aromatic/flavourful as flour is made with roasted legumes and some spices. I have made it gluten-free.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
2 cup brown rice
1/2 cup urad dal
1/2 cup chana dal
2 tbsp coriander seeds
1 tsp fenugreek seeds
1/3 cup bajra (pearl millet) floor
1 onion finely chopped
3-4 green chilies finely chopped
2 tbsp coriander leaves chopped
1 tsp cumin seeds
Oil for cooking
Salt to taste
1. Dry roast all the ingredient for flour separately in a wide bottom pan. When cool down, make a slightly coarse powder using dry grinder. If you have access to flour mill, make a big batch at a time and use it for few months.
2. In a big mixing bowl, take 2 cup of flour. Add 1/2 cup bajri flour, chopped onion, chilies, coriander leaves, cumin seeds, 2-3 tbsp oil, salt and prepare soft dough. Leave it to rest for few minutes. If dough feels dry after few minutes, add little more water to soften it.
3. Heat the pan on the stove and grease with oil. Make a soft ball size of dough. When pan is hot but not piping hot, turn down heat. Now spread dough in to pancake using your finger. Wet finger, it will make it easier to spread dough on hot pan. On medium heat, cook one side, spread oil on top and then flip. Cook on another side and flip again. Press using flat spatula or some weight, it will help to get brown mark on each side. When completely cook, remove from pan.
4. Serve this spicy, aromatic thalipeeth/pancakes immediately with yogurt and mango pickle on side. Yum…yum :P.
Please do leave a comment or let me know if you have any questions regarding this recipe.
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