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Thalipeeth 1
Thalipeeth 2
Thalipeeth 3
Thalipeeth 4
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
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Ingredients
- 1/4 cup Bajra pearl millet flour
- 1/4 cup Besan Chickpea flour/kadalai maavu
- 1/4 cup rice flour Arisi maavu
- 1/4 cup Whole wheat flour Godumai maavu
- 1 tbsp flaxseed meal optional, adds a nutty flavor and omega 3 fat
- 1 tsp Salt
- 1/2 medium onion
- 2 small Green chilies
- 1/2 cup fresh cilantro
- 1/2 cup water to mix, roughly
- 6 tsp oil, roughly 1 tsp per roti
- 1/2 tsp Cumin seeds
Ingredients
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Instructions
- Mix all the flours and salt in a bowl
- Chop the onions, cilantro and green chilies very fine
- Add salt, cumin seeds, flax seeds, and the chopped vegetables to the flours
- 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
- Rest the dough for about 10 minutes
- Heat a dosa pan/tawa on medium heat; divide the dough into 6 golf-ball sized portions
- Take a ziploc bag and place a ball on on it;
- 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
- 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
- Drizzle a spoonful of oil around, and in the center of the roti
- Cover with a lid and cook for a couple of minutes; open the lid, it should look like this
- Cook the other side for about 2 minutes, and transfer to a plate
- 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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