Bhagar Thalipeeth: Upwas Specials/ Moordana Flour Thalipeeth

Bhagar Thalipeeth: Upwas Specials/ Moordana Flour Thalipeeth

By Harshada Sandhan
  • Serves: 2-3
  • Prep Time: 20
  • Cooking: 15
  • Calories:

Bhagar, also known as Mordana is a popular fasting grain, after Sabu dana of course. Most of the times, its made into a porridge sort or Upma kinds. But a variation of this thalipeeth is delicious as well. The dough comes out a bit delicate , so handling it gently is the key, and using a damp muslin cloth is the trick.

Below are the step by step images for ref.

Soaking Bhagar in buttermilk , followed by mixing and thn making thalipeeth.







Refer the link below for the recipe for Peanut Yogurt Chutney.




  1. Wash the bhagar and strain well. Soak it in water for 10 mins. Drain and pulse in mixer few times
  2. Add grated Potato ,Sabu dana, chilly paste,cumin powder, salt and mix together to form a dough
  3. If the dough seems very sticky and loose, add Upwas bhajni or Rajgira flour or Sabudana flour to it.
  4. Heat non stick pan. Take small portions of the dough and fatten gently on a damp muslin cloth
  5. Gently take the thalipeeth along with the cloth and turn it over the pan. Take out the muslin cloth from top
  6. Smear Ghee and Roast on low heat on both sides until browned and crisp.
  7. Serve with Potato Upwas Chivda and peanut chutney. Link for peanut chutney recipe is in the recipe description at the start.

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