Thalipeeth is a Maharashtrian breakfast dish. It is a wholesome food which is quite filling. I used multi millet flour for this recipe. Adding palak makes it more healthy and tasty! Try out this winter special dish with lots of sesame seeds!!
Ingredients:
- 1 Cup Multi Millet Flour
- 2 Tbsp Ragi Flour
- 2 Tbsp Ragi Flour
- 2 Tbsp Ragi Flour
- 1/4 Cup Poha/Beaten Rice/Aval
- 1/2 Tsp Garam Masala
- 1 Tsp Garlic, Green Chilli, Ginger Paste
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Red Chilli Powder
- 1 Tsp Coriander Powder
- 1/4 Tsp Ajwain/Carom/Omam Seeds
- 1/4 Tsp Jeera/Cumin Seeds
- 1/2 Tsp Salt
- 1/2 Tsp Salt
- 1/2 Tsp Salt
- 1 Small Finely Chopped Onion
- 1 Cup Finely Chopped Spinach/Palak Leaves
- 1 Tbsp Oil
- 1 Tbsp Oil
- 1 Tbsp Oil
- 4 Tbsp White Sesame Seeds.
Directions:
- Wash and drain poha for 15 minutes.
- In a wide mixing bowl add all the ingredients except sesame seeds to the drained poha and make a soft dough. The moisture from poha and veggies is mostly enough for making the dough. Add water in tbsp only if necessary.
- Keep the dough covered for 30 minutes.
- Using a parchment paper/banana leaf pat a portion of the dough into 1/2'' thickness. Make a hole in the centre.
- Sprinkle sesame seeds liberally over the patted thalipeeth and slightly press so that they stick to the dough well.
- Transfer this to the heated pan and add oil from sides. Cover and cook on medium heat. Once done, open and cook the other side with oil.
- Serve hot with curd and pickle.
Note:
- My multi millet flour consists of equal portions of Kodo, Little, Barnyard, Foxtail and Sorghum (Jowar) Millets. This recipe was given by one of my friends.
- Fenugreek leaves, drumstick leaves, dill leaves can also be used instead of spinach.