Thalipeeth/Pancakes is a type of savoury multi-grain pancake popular in Western India. The dough is prepared from a flour called Bhajani made from roasted grains, legumes and spices. The grains include rice, wheat, bajra, and jowar. Legumes added includes chaana and Urad. Coriander and cumin seeds are the preferred spices in making bhajani. Onion, fresh coriander and other vegetables and spices are added when preparing the dough. Thalipeeth is usually served with butter, ghee or yogurt. The dish is very popular in Maharashtra. Tastes best when serves with butter, curd and pickle!
Its very nutritious, and also easy to prepare. Here is a traditional maharashtrian recipe to prove our point.
How to make Thalipeeth
- Step 1
Finely chop the onions and transfer them in a bowl. To the chopped onions, add salt, chili, chopped coriander leaves, sesame seeds and thalipeeth flour. Keep 1 cup water handy as it will be required to knead the dough. Now knead a soft dough by adding water. Make sure that the dough is not very hard.
- Step 2
Take a pan / kadai and add good 3-4 tsp of oil to it. Oil your palms as well. Take a small ball of the dough and press it a little between your palms.
- Step 3
Then place the dough on the oil pool on the pan. With the help of your fingers and palm make a roti (try making as round as possible).
- Step 4
Make a little hole in the center and pour a little oil in it. Put the pan on the gas and roast the thalipeeth. If you like it crisp then make it really flat and burn it a little as well to get a crunch. Flip and roast the other side as well.
- Step 6