Thalipeeth / Multigrain pancake

Thalipeeth is something I discovered fairly recently, maybe in the last couple of years. Its a Maharashtrian breakfast dish, extremely nutritious with all the different flours that go into it.

I have always bought out my bhajani thalipeeth mix from Bombay or I have my cousins bring it when they visit. When I ran out of it once, I tried using different flours, like bajra, jowar, ragi and wheat flour to make this instantly. If you'd like to make it from scratch, there is a recipe for that here, tried and tested by my cousin.



A friend of mine always brings back a whole lot of goodies every time she visits her parents in Pune, so I am well stocked with thecha - a super spicy red chilli and garlic paste and shengdana chutney - peanut and garlic dry chutney

The best way we enjoy thalipeeth is with thecha and some home made white butter - makes your taste buds come alive !

The blog now has a new page for Festive cooking - if there's something you'd like me to add in there, do let me know. Would be more than happy to learn something new and put it up here.

Thalipeeth -

What you need -

To make the mix from scratch

1/2 kg jowar
1/2 kg bajra
1/2 kg rice
1/2 kg wheat
1/2 kg whole mung
2 cups chana dal
2 cups urad dal
2 cups ragi / nachni
2 cups dhania / coriander seeds
1 cup jeera / cumin seeds

To make a flour mix instantly

1/2 cup each of wheat flour, rice flour, ragi / millet flour, besan / chickpea flour, jowar / sorghum flour
1 tbsp coriander powder
1 tsp cumin powder

Other ingredients

1 onion chopped fine
2-3 green chillies
1 tsp red chilli powder
1/4 cup chopped coriander leaves
salt to taste
oil

What you do with it -

For making the flour mix from scratch -

Roast each separately on medium flame.
Cool, mix together and grind. Store in an air tight container
Take about 2 cups of this to make thalipeeth for 2 people

Add the onion, chopped green chillies, red chilli powder, salt and coriander leaves to the two cups of flour mix and make a dough using water. Cover and keep aside.
Heat a tava / griddle pan
This dough is not very glutinous, so you cannot roll it out with a rolling pin.
Grease a plastic cover with oil and then take a ball of dough. Flatten it with your fingers and then ease it off the plastic and put it on the tava
Make a few holes and drop in some oil into these holes, to make it crisp
To make palm-sized ones, grease your hand with some oil, take a small ball of dough and pat it down on your palm. Make a hole in the centre and then transfer to the pan
Allow it to cook on one side, adding a little oil
Turn it over and allow to cook on the other side
Serve hot with thecha / chutney and butter / yoghurt