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- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Low
Remember that the dough will tend to be a little sticky due to the besan and all the other flours. So, it is a good idea to grease your palms to make patting the Thalipeeth easy. If you so wish, you could also add in flours like bajra and rava to the mix.
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Thalipeeth is a Maharashtrian multi-grain, chappati-like dish. Its dough is prepared using chickpea powder, urad dal powder, coriander seeds, jeera, wheat, and rice powder. Thalipeeth is best enjoyed accompanied by curd, butter, and, ideally, not one but a variety of pickles.
- Gram flour (besan) (¼ cup)
- Wheat flour (atta) (¼ cup)
- Black gram (urad dal) (¼ cup)
- MTR Dhaniya/Coriander Powder (2 tsp)
- Rice powder (¼ cup)
- Onion, finely chopped (1)
- Coriander leaves (hara dhania), finely chopped (2 tbsp)
- Tomato, finely chopped (1)
- Green chillies (hari mirch) (2)
- Salt (to taste)
- Oil (for cooking)
- In a paraat (big, flat plate with shallow edges), mix up all the ingredients and pour in enough water to make a thick batter.
- Heat a non-stick pan. Spread out a layer of the batter on it, like you would do for a dosa.
- Sprinkle some oil and let it cook.
- Flip the thalipeeth and keep cooking on the other side till it has turned golden brown in colour.
- Serve hot with some home-made white butter, curd and pickle.