Multigrain Thalipeeth

Srilatha Breakfast, Indian, Main Dish, Snacks And Light meals Leave a Comment

Video Links:

Thalipeeth 1

Thalipeeth 2

Thalipeeth 3

Thalipeeth 4

 

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Multigrain Thalipeeth
Thalipeeth is a snacky dish from the western state of Maharashtra. I have never eaten it nor made it, but have had the slightly similar akki roti (rice flour flatbread) of Karnataka, and have made ragi roti myself. Thalipeeth is made out of 4 types of flours. A readymade mix of these four flours - bajra (pearl millet), besan (chickpea/chana dal flour), jowar (sorghum/cholam), and I think wheat flour is made into a dough with water, onions, coriander, and red/green chilies. I used whatever I had in my pantry - whole wheat flour, bajra, besan, rice flour, and another flour that's in my pantry that I forgot to label, so not sure what it is, but fairly certain it's something healthy 🙂 That's the way we roll! This is typically a breakfast dish, but I made it for a light and quick dinner for us today. It was amazingly good! I also added a tablespoon of flax meal for some good omega 3 fats!
Prep Time 10 mins
Cook Time 5 mins/roti
Passive Time 10 mins for resting
Servings
rotis
Ingredients
Prep Time 10 mins
Cook Time 5 mins/roti
Passive Time 10 mins for resting
Servings
rotis
Ingredients
Instructions
  1. Mix all the flours and salt in a bowl
  2. Chop the onions, cilantro and green chilies very fine
  3. Add salt, cumin seeds, flax seeds, and the chopped vegetables to the flours
  4. Add water little by little, and make a soft dough; it's important to not add all the water at once, so as to not make the dough too watery
  5. Rest the dough for about 10 minutes
  6. Heat a dosa pan/tawa on medium heat; divide the dough into 6 golf-ball sized portions
  7. Take a ziploc bag and place a ball on on it;
  8. Dipping your fingers in a bowl of water, pat the dough into a circle roughly 6" in diameter, and about 1/2" thick, and make a hole in the center
  9. Holding the ziploc upside down over the dosa pan, gently pry/peel the circle of dough and drop it on the pan; if it gets slightly misshapen, reshape it with your fingers
  10. Drizzle a spoonful of oil around, and in the center of the roti
  11. Cover with a lid and cook for a couple of minutes; open the lid, it should look like this
  12. Cook the other side for about 2 minutes, and transfer to a plate
  13. Serve while hot with yogurt and/or pickle of your choice
Recipe Notes

My husband and I loved it! This quantity of flours made 6 rotis, which made for a light meal. It would be perfect with a green salad, and a cup of yogurt.

This is one of the quickest, tastiest meals I have made and loved it the first time I made, even though I have never tasted the authentic thalipeeth.

Watch the videos for the making of these simple, satisfying multigrain rotis!

 

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