Thalipeeth is an authentic Maharashtrain breakfast recipe and is prepared widely in all the maharashtrain houses as well in northern Karnataka. It is prepared by using multiple grain flours and some mild spices to give it a very healthy and a very filling breakfast. It is very easy to prepare and gets ready in just minutes. My mom prepares this and we all love it very much. Because it’s a multigrain, it’s very healthy and full of proteins. Vegetarians who lack proteins from the non-veg they can be replaced by the grains and pulses which are full of proteins. Normally the process of preparing thalipeeth flour is a very lengthy process and differs from region to region and from house to house. The Thalipeeth flour or Bhajani as called requires whole grains and pulses as Jowar, Rice, Bengal Gram (Chana dal), Wheat and jeera. Where one has to roast rice, bengal gram and jeera, hence the name Bhajani (means roasted in Marathi) and then have to make flour in a flour mill. This is the original thalipeeth Bhajani process. But when you don’t have time to do all this and still want the thalipeeth so this instant method is used to made quick thalipeeth without the effort. Try it and you will surely love it for its simplicity.
What do we need:-
1 Cup Jowar flour (Shorgum)
½ Cup Rice flour
½ cup Bengal gram flour (Chana dal flour/besan)
¾ cup Wheat flour (gehun ka atta)
2 tsp roasted Cumin seed powder (Jeera powder)/ Crushed Cumin (jeera)
1 tsp Turmeric powder (Haldi)
2-3 tsp Red chilli powder
Salt to taste
1 small Bottle gourd, grated (dodhi bhopala)
Water for kneading, may require less as bottle gourd leaves water
2-3 tbsp oil
How do we do it:-
1 Take a large bowl and take all the flour together.
2 Add the cumin powder or the crushed cumin.
3 Add the turmeric powder, red chilli powder and salt to taste.
4 Add the grated bottle gourd (dodhi) and 1 tsp oil and mix all the ingredients well.
5 Add water little by little and knead the dough to a chapati/paratha kind of consistency.
6 Meanwhile keep the Skittle (Tawa) on the gas to heat up.
7 Take a thick polythene bag and clean it and pat it dry.
8 Apply oil on the polythene bag and place a medium ball of the dough onto it and flatten it onto the polythene bag with your palm giving it a round shape.
9 Apply a little oil on the tawa (if it’s a non stick don’t use the oil).
10 Slowly remove the thalipeeth from the polythene bag to your palm and then flip it on the hot tawa.
11 When done on one side flip it and cook on the other side. You can apply a little butter if you want.
12 Once done remove from the tawa onto a plate and serve hot with butter and any chutney of your choice or curd.
You can add the ginger-garlic paste, vegetables as cabbage, spinach, methi leaves, or any other vegetable of your choice and you can add any spices of your choice and modify it as per your taste and liking.