Thalipeeth is a savoury pancake from Indian state of Maharashtra. The word “Thali” means “Plate” and “Peeth” means “Dough”. As the name suggests , there is a plate involved and of course there is also dough !!!!
Thalipeeth is made from a distinct flour called “Bhajne”, which is prepared from roasted grains and legumes like rice(chawal), wheat(ghehu), pearl millet(bajra), sorghum(jowar) , split black gram(urad dal) and chickpea(channa dal). Usually spiced with ground Coriander seeds, Cumin seeds and salt. This flour is often readily available in the supermarkets in India. I have however listed the proportions for one to make at home as well.
Thalipeeth is nutritious. A good source of proteins , carbs , potassium, magnesium,etc !! Usually served with a cool bowl of plain yoghurt or a sweetened hung yoghurt called “shrikhand” . This makes it’s a healthy addition to your breakfast list and or a mid day snack. Prepare and store the dough before hand for a quick breakfast fix!!
2 cups of Thalipeeth Bhajne Atta
1 cup finely chopped onions
1/2 cup finely chopped Fresh Coriander
1 tsp Asafoetida / Hing
2 Tsp Turmeric Powder / Haldi
2 Tsp Sugar ( Optional)
1/2 cup Yoghurt
2 Tsp Oil
2 Tsp Green chilli and ginger paste
2 Tsp Minced Garlic
Salt to taste
Little water to bind the dough
- Mix all the ingredients and make a pliable dough. If the dough is dry, add little water at a time. Keep aside for half hour before use. Store in refrigerator is not using immediately.
- Grease back of a plate or fold multiple sheets of aluminium foil (to form a quater size plate; round/square ) with oil. I use aluminium sheets as it makes it easy to release the pancake onto the pan.
- Heat a griddle and with the help of a spatula or a pastry brush grease the pan and keep it ready for the pancakes to cook. Pancakes will be cooked on lowest flame to ensure their are cooked thoroughly. Keep a lid close by for cover.
- Apply water on both hands and flatten a dough ball little bigger than golf ball. Use your palm and fingers to make it as flat as possible. Place the flatten dough on the plate or aluminium sheet and using wet fingers keep spreading the dough till the pancake is quite thin. Make three holes anywhere on the pancake. These are made for the pancake to cook well and to drop some oil when the pancake is flipped to the other side for cooking.
- Place the pancake on the hot griddle carefully and cover the pan with a lid. Let it cook until brown spots appear on the pancake , flip the pancake and add few drops of oil in the holes we made on the pancake. Cook for few minutes without covering the pan. This is make the pancake crisp on both sides.
6. Serve hot with green chutney and a bowl of chilled yoghurt !!