As you all know that I have recently moved to the Netherlands and trying to adjust my time, body and energies to the new lifestyle and more importantly the weather conditions around. Just 10 days back when I was in Pune, the mercury levels were reaching 42 degrees and now I am confused to find myself in 8 to 10 degrees on most days. I have been told that I am lucky to be here during spring as the temperature is very pleasant now (clearly I am yet to adjust
Last evening met some friends and by the time we were back home I was dead tired. So today morning has been a very lazy one so far. And what better to feel fresh than having something extremely heavy as a brunch and getting along with the day. I made Glutenfree Multigrain Pancakes or as it is traditionally called Thalipeeth (because you can’t roll it like a normal flatbread/pizza dough, but needs to be patted on your palm or use a plastic sheet on your rolling base and then slowly roll it to a round shape. More than anything else this is an authentic Maharashtrian/Gujarati breakfast/meal option which has been there since centuries. And I am blessed to have learnt this from my mother-in-law. Initially did find it difficult to master it as it needs some skill in kneading but trust me once you ace the art of kneading it you are good to go and would love to have it for atleast 1 breakfast a week, atleast that’s how it is at my place.
The recipe below makes Thalipeeth for 2 people, which is effectively 4 Thalipeeth
- 200 gms of Thalipeeth mixture made at home (this consists of Jowar/Sorghum Bajra/Pearl Millet, Ragi/Finger Millet, Besan/Gram Flour, Tapioca Flour, Chestnut Flour, Amaranth Flour)
- 3 Tablespoon of Oil
- 10gms of Cumin Seeds
- 10gms of Red Chilli Powder
- 1 medium red onion (white onion could be used as well)
- 2 whole green chilli
- 1 cup of water (250ml)
- Salt as per taste
- Knead the flour with water and oil to a roti/chapati rolling consistency along with chopped onions, green chillies, salt and red chilli powder
- Now divide the dough into 4 equal shapes, add oil to your palms and start patting them on your palms into small to medium shape dough
- Heat the non-stick pan or iron-cast pan (for more rustic flavour), add the patted dough to the pan and on a low flame cook on each side for 3 mins (add oil with a oil brush on both sides).
- For better cooked thalipeeth, make a hole in the centre just before adding it to the pan as that way the thalipeeth stays aerated and the oil enters into the inner layers easily.
- Serve it hot with pickle/thecha (red chilli pickle) and curd
Did you like this recipe? Do let me know: