The Thalipeeth is a nutritious snack that any Maharashtrian is familiar with. Made of a combination of a flours and legume powders, it is very filling too.
To my knowledge, the mix for the dough ... known as bhajani .... is usually made from jowar, rice, gram flours to which sometimes legumes like chowli or dals like urad is added too.
Everything has to be dry roasted and then ground to a powder. I however have always depended on dear N bhabhi's gift of this mix which she personally gets made ... or sometimes buy the readymade version ( K-Pra's bhajani is very good .... so have always stuck to it).
I have never been a fan of the thalipeeth only because of the way they have to be made. The patting of the dough on a tawa/griddle or a small kadhai is still ok. But then you will have to use 2 ... use one to make ... while waiting for the other to cool ... so that you can pat in a second one again.
Not to mention burning a few fingers in the process too.
Check out this place for the way they are usually made .... the holes are mandatory to soak up oil .... read drink up oil ... without which the thalipeeth will be coarse and very dry.
In the process it does not stay that healthy any more.
So I .... as I do with most recipes .... gave my thalipeeth a twist. It not only made it faster and easier to make .... it needs very, very less amount of oil too.
All I did was.... not make it into a tight dough .... as it is usually made .... I just added a lot of water to it and made a batter of pouring consistency. :-)
And added a lot of vegetables to it. N bhabhi had given me the idea of adding fresh greens to the mix too. I do that .... and sometimes use leftover dals in it too.
Now I make the thalipeeth for breakfast very regularly .... on weekdays too ....without any second thoughts.
One thing to keep in mind is ... if you are using the readymade mix, they already have salt and spices. So go easy on them.
Need : Thalipeeth mix ( I use K-Pra's ), chopped onions, chopped green chillies, chopped freah greens like palak / methi leaves ( optional ), cooking oil, water.
For the vegetables I used grated cauliflower, cabbage, tomatoes and carrots. This is optional ... you can make plain ones with just onions and chillies.
How to : Make a batter of pouring consistency with the mix and water.
Add the rest of the vegetables and a tablespoonful of oil .... I always do this .... soaks less oil when cooking.
Heat a tawa / griddle and smear a little cooking oil on it.
Now pour a ladleful of the batter and cover. After a while remove cover and flip it over to cook the other side till brown and crisp.
Done! Serve hot with butter or chutneys or achaar or fresh curd.
I was a little worried if it will turn crispy ... but then .... well ... the snaps say it all. :-)
Just don't keep it for a long while as the veggies in it make it soggy.
If you are a Maharashtrian and are here .... then please do let me know what you think of this experiment of mine ... am open to all constructive criticism. :-)
This goes to Divya Vikram's event Show Me Your Breakfast .