Maharashtrian
Thalipeeth
- Duration: 20 minutes
- Serves: 2 to 4 people
-
Spice Level: Low
Authenticity Slice
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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Ingredients
- 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)
Method
- 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.
