Sabudana Thalipeeth recipe earlier which tastes delicious too.
In Karnataka, we prepare Masala Akki rotti, Ragi Rotti which is prepared in a similar way like thalipeeth.Hence it was easily adapted in our menu and I usually prepare it for breakfast or dinner. To my surprise TH has become a fan of Thalipeeth after he tasted it in a famous Maharasthrian joint in Mumbai.There,the Thalipeeth is deep fried instead of shallow fry and hence it tastes even better.Thalipeeth is usually paired with spiced curd and pickle,which makes it a complete meal.As it is made up of mixed flours it is healthy and also quite heavy, so a couple of thalipeeth should be sufficient for a meal.
- Akki Rotti..Karnataka Style
- Pongal Rotti..from leftover Pongal
- Ragi Rotti
- Masala Jolada(Jowar) Rotti
- Sabudana Thalipeeth
Serves: 2-3 | Yields: 7-8 Thalipeeth
Prep time:10 mins | Cook time:20 mins | Total time:30 mins
Cuisine: Mahrasthrian - Indian | Category: Breakfast/Snacks
2 cups Bhajani (instant version recipe follows)
2 Onions,finely chopped
1 tsp Green chili paste
2 tbsp Chopped Coriander seeds
1/4 cup coarsely ground Groundnuts(optional)
1 tbsp Sesame seeds
1 tsp Coriander powder
1/2 tsp roasted Cumin powder
1/2 tsp Red chili powder
Salt to taste
for quick Bhajani(Thalipeeth flour),I used:
1/2 cup Jowar flour
1/2 cup Bajra flour
1/4 cup Rice flour
1/4 cup Ragi flour
1/4 cup Besan(Chickpea flour)
1/4 cup wheat flour
- In a big bowl combine all the flours,if you are using bhajani add it to the bowl.
- Add finely chopped onions, green chili paste, chopped coriander, sesame seeds, ground nut powder, coriander powder, cumin powder, red chili powder and salt and mix well.
- Add water to it and knead it to a soft dough,I usually use warm water to knead the dough.It should be smoother than the chapati dough.The dough would be slightly sticky because the combination of various flours.
- Grease a plastic sheet and take a
small orange sized ball and pat it to form a 4-5" diameter disc of 1/2" thickness.You need to
wet your hands for easy spreading.Slightly press the edges with your
fingers to give a nice circle.Make few holes in between.
Transfer it carefully on to a hot tawa and pour oil in the holes and also around the edges and cover it with lid.You can smear some water on top of the thalipeeth,this will make sure that the thalipeeth would not get dry.
- Let it roast it on medium flame for 2-3 mins,once it is brown at
the edges turn to the other side and roast again.
Repeat the same for the remaining dough to make thalipeeth.
Serve it hot with Mango Thokku, spiced Curd and salad.
- We get Bhajani easily in Mumbai,I use it most of the time and if I don't have it I mix the flours in the above mentioned proportion.Basically you can use all the flours in your pantry.
- If you want to make bhajani(thalipeeth flour) at home,dry roast 1 cup Jowar grains,1 cup Bajra grains,1/2 cup rice,1/2 cup wheat grains,1/4 cup Chana dal,1/4 cup Urad dal,2 tbsp Coriander seeds and 1 tbsp Cumin seeds separately until they are aromatic and cool them and grind it in a mixer or get it done in a flour mill.
- The addition of ground nut powder is completely optional but I recommend to use it for an extra taste.
- You can add finely chopped vegetables like cabbage,methi leaves,spinach leaves or grated vegetables like cucumber,bottle gourd,radish to make thalipeeth.