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.
Thalipeeth is a simple bread made like a pancake that is a part of the Maharashtrian cuisine belonging to the Marathi people of India. It is best made from a base of Bhajani flour, but many somewhat suitable substitutes for this flour can be found. This bread is considered mildly hot in spiciness. The dough is often mixed with cumin, turmeric, onion, chilies, cilantro, and sometimes tomatoes or sugar. It is frequently served with butter, toop, yogurt, or curd.
Bhajani flour, the main ingredient of thalipeeth, is made of many ingredients including rice, black gram, black chanas, dried black peas, sorghum, pearl millet, coriander seeds, black eyed peas, moth beans, and fenugreek seeds. During fasting, pearl sago may be substituted for the starchy ingredients to make a dough called upass. Many people share fond childhood memories of taking thalipeeth to school with them in their lunch boxes. Those far from their homeland of Maharashtra or Pune have difficulty finding Bhajani flour elsewhere because the pearl millet in the true flour may become rancid quite quickly if the flour is not kept sealed airtight. Many care packages of Bhajani, given by relatives to students or family members, have come across the seas from India.
One of the chief physical characteristics of thalipeeth is a hole made in the center of the pancake after the dough has been hand flattened. Once in the pan, oil is dribbled occasionally into the hole while frying to ensure that the thalipeeth becomes evenly fried. Thalipeeth may be served hot or packaged at room temperature for a short time so that it can be enjoyed later in the day. Travelers to the city of Pune find other vegetarian dishes which share a historic and geographic past with thalipeeth.
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.