Thalipeeth is a very popular multigrain pancake in Maharashtra. It is prepared with a mixture of different flours and mixed with spices. Thalipeeth is served with butter or thick curd. It is a very filling and nutritious breakfast dish.
- Rice flour - 1 cup
- Wheat flour - 1 cup
- Gram flour/besan - 1cup
- Ragi flour - 1cup
- Semolina/Rava - 2 tablespoons
- Red chilli powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Cumin powder - 1 teaspoon
- Onion - 1 (finely chopped)
- Chopped coriander leaves - 2 tablespoons
- Salt to taste
HOW TO MAKE THALIPEETH RECIPE In a bowl, add rice flour, wheat flour, gram flour, ragi flour and semolina and mix well.
Add chopped onions, red chilli powder, coriander powder, cumin powder, coriander leaves and salt and combine together.
Add little water as required to make a dough to make a smooth dough. The dough should not be very hard. Rest the dough for 15 to 20 minutes.
Make equal sized balls out of the dough and keep aside.
Take a plastic sheet and apply little oil on the sheet. Take one ball of the dough and press gently on the plastic sheet to form a round shape. If the dough is too hard, wet your hands and press gently to make a circular shape.
Heat oil in a tawa/pan on a medium heat. Gently remove the thalipeeth from the plastic sheet and transfer it to the pan.
Make little holes on the thalipeeth and cook on both the sides till light brown.
Transfer the cooked thalipeeth in a serving plate and serve thalipeeth topped with butter or thick curd as desired.