Thalipeeth is a savory, multigrain pancake originating from Maharashtra, India. It’s made from a blend of various flours like sorghum, chickpea, rice, and wheat, mixed with spices like ginger, green chilies, and onions. The dough is flattened by hand into a round shape and cooked on a griddle with oil or ghee until it becomes crispy and golden brown. Thalipeeth is typically served with yogurt, pickle, or chutney and is cherished for its unique flavor and texture, offering a delightful taste of traditional Maharashtrian cuisine.
Here’s a detailed recipe to make thalipeeth:
Ingredients:
For the flour mix:
- 1 cup Jowar (Sorghum) flour
- 1/2 cup Besan (Gram flour)
- 1/4 cup Rice flour
- 1/4 cup Wheat flour
- 2 tablespoons finely chopped fresh coriander leaves
- 2 tablespoons finely chopped onions
- 1 tablespoon finely chopped green chilies (adjust to taste)
- 1 tablespoon grated ginger
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ajwain (carom seeds) (optional)
- Salt to taste
- Water as needed
- Oil or ghee for cooking
Instructions:
- Prepare the flour mix:
- In a mixing bowl, combine jowar flour, besan, rice flour, wheat flour, chopped coriander leaves, chopped onions, green chilies, grated ginger, turmeric powder, red chili powder, cumin seeds, ajwain, and salt.
- Mix all the ingredients well. You can use your hands to ensure even distribution of spices.
- Make the dough:
- Gradually add water little by little to the flour mixture and knead it into a firm dough. The dough should be pliable but not too soft.
- Prepare thalipeeth:
- Heat a griddle or a non-stick pan on medium heat.
- Take a small portion of the dough (roughly lemon-sized) and place it on a clean plastic sheet or banana leaf.
- Using your fingers, pat and press the dough to spread it evenly into a circular shape. You can dip your fingers in water to avoid sticking.
- Make 2-3 holes in the thalipeeth to help it cook evenly and also to add a little oil in these holes.
- Cook thalipeeth:
- Drizzle some oil or ghee around the edges and in the holes on the thalipeeth.
- Carefully lift the plastic sheet and transfer the thalipeeth onto the hot griddle, placing the oiled side down.
- Cook on medium heat for a few minutes until the bottom side turns golden brown.
- Flip and cook:
- Gently flip the thalipeeth using a spatula and cook the other side. Add a little more oil/ghee around the edges if needed.
- Press the thalipeeth with the spatula while cooking to ensure it cooks evenly and becomes crisp.
- Serve:
- Once both sides are cooked and have turned golden brown, remove the thalipeeth from the griddle.
- Serve hot thalipeeth with yogurt, pickle, or any chutney of your choice.
Thalipeeth is best enjoyed fresh off the griddle while it’s still warm and crisp. Feel free to adjust the spice levels and ingredients to suit your taste preferences. Enjoy your homemade thalipeeth!
