Thalipeeth

About Thalipeeth

Thalipeeth, a traditional Maharashtrian flatbread, is a culinary masterpiece that tantalizes the taste buds with its unique blend of flavors and textures. This wholesome and nutritious dish has been a staple in Maharashtrian households for generations, and its popularity has transcended regional boundaries. In this article, we will explore the fascinating world of Thalipeeth, from its rich cultural significance to the art of preparing this delectable treat. Thalipeeth has deep-rooted cultural significance in Maharashtra, with its origins dating back centuries. It was born out of the necessity to create a nutritious and satiating meal using locally available ingredients.

The traditional recipe includes a mix of multigrain flours such as jowar, bajra, and besan, along with spices like cumin, coriander, and turmeric. This amalgamation not only imparts a distinctive flavor but also enhances the nutritional profile of Thalipeeth. Preparing Thalipeeth is an art form that requires skill and precision.

The dough is crafted by combining various flours, spices, and sometimes grated vegetables. The use of warm water helps bind the ingredients together, creating a pliable dough. The flattened discs are then cooked on a griddle until they achieve a golden brown hue. The result is a crispy yet tender flatbread that perfectly balances earthy flavors with a hint of spice.

Ingredients

• Gram flour (besan) ½ cup
• Rice flour ½ cup
• Whole wheat flour ½ cup
• Finger millet (ragi / nachni) flour ½ cup
• Large onion, chopped 1
• Fresh coriander leaves, chopped 2 tbsps
• Green chillies, chopped 3 to 4
• Cumin powder 1 tsp
• Roasted cumin seeds 1 tsp
• Coriander powder 1 tsp
• Semolina (rawa/suji) 2 tbsps
• Salt to taste
• Oil 1 tbsp + to cook
• Homemade butter as required
• Yogurt to serve
• Green chutney to serve

How to Make Thalipeeth (Stepwise Photos)

Method

1. Take gram flour in a mixing bowl, add rice flour, whole wheat flour and finger millet flour and mix well.
2. Add onion, coriander leaves, green chillies, cumin powder, roasted cumin seeds, coriander powder, semolina and salt and mix well. Add sufficient water and knead into soft dough. Add oil and knead once again.
3. Heat 1 tsp oil in a non-stick pan. Spread a plastic sheet on the worktop and grease it with a little oil. Take a generous portion of the dough and spread it on the plastic sheet with your finger tips to a slightly thick roundel. Gently dislodge the disc from the plastic sheet and put it in the pan.
4. Make a few light slashes in the roundel with the tip of a knife and drizzle a little oil over the thalipeeth and cook on medium heat. Flip when the underside is lightly browned and cook the other side similarly. Make more thalipeeth with the remaining dough.
5. Transfer the thalipeeths on a serving platter, keep a blob of homemade butter over them and serve them hot with bowls of yogurt and green chutney.

Additional Tips and Tricks

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About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps