Thalipeeth

Thalipeeth

By NamakShamak
  • Serves: 5
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:




If the English eat Pancakes for breakfast, we eat Thalipeeth with looni (or white butter)…said one of my friends in Pune! It was way back in 2007 , I was working in Pune , and was having a quick breakfast with my collegues before the start of banking hours..A typical Puneite does boast of just being a Punekar ( no offences…I admire that though) and ofcourse of their native stuff, be it Sinhagad Fort , DagduSheth Ganpati or Sujata’s Mastani or ofcourse Thalipeeth!! So for a typical punekar..my collegue , a Thalipeeth with Loni is no less than an english Pancake with Maple syrup , perhaps ,even better. And I agree…not only does it score more on the nutritional value , its delicious start for a long day too!! So lets make a traditional Marathi Breakfast today…. My twist….along with the Thalipeeth bhajani ( I got a readymade one , ofcourse from Pune the Sakas-By Sahastrabudhhes, but Kpra or Bedekar’s are good too) I used makai ka atta or cornmeal too…and it tastes yumm too! A Thalipeeth Bhajani ingredients vary slightly ,depending on the brands , but it predominantly has Rice,Chana Dal(Bengal Gram) , Urad Dal and some seasonings like coriander powder,fenugreek seeds,cumin seeds etc. pulses like Matki,moong ,Masur etc can be added too. The above mixture is roasted and ground into a powder in flour mill. My mom in law used to make one at home , but we found readymades good enough, and acquired with least efforts…..So now,the Choice is yours!

Ingredients

Directions

  1. Mix all the ingredients except water and rub them together. Now slowly add lukewarm water and knead a dough . Keep aside for 10 - 15 mins. Pinch a small amount of dough and using wet palms pat them flat over a plastic sheet or a foil into a small rot
  2. Mix all the ingredients except water and rub them together. Now slowly add lukewarm water and knead a dough . Keep aside for 10 - 15 mins. Pinch a small amount of dough and using wet palms pat them flat over a plastic sheet or a foil into a small rot
  3. Drizzle some oil over medium hot tawa and place the thalipeeth over it. Slow roast them on both sides till brown and crisp. Serve hot smeared with white butter and yogurt and sweet and sour lemon pickle.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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