Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.


- recipe by Inara submitted on 07-07-2009

             Thalipeeth is a Maharashtrian dish made with multi grain flours. It is usually served as a breakfast or snack with some butter or yogurt or some dry garlic chutney.
Besan - 1 cup
Jowar flour - 1 cup
Rice flour - 1 cup
Bajra flour - 1/2 cup
Wheat flour - 1/2 cup
Chilli powder, Corriander powder, Cumin powder, Garam masala powder - 1 tblsp each
Turmeric - 1 tsp
Grated Jaggery - 2 tblsp
Chopped Onion - 1/2 cup
Chopped Coriander (Cilantro) - 1/4 cup
Garlic - 2 tblsp (finely chopped)
Salt - to taste


1. Mix all the above ingredients and knead with enough water into a soft dough.
2. Cover and let the dough rest for about 10 minutes. After that make small balls of the dough.
3. Pat each ball with fingers on a wet muslin cloth or a greased plastic cover to roll out the thalipeeth. (You can use a big ziploc cover too. Wet your hands before patting.)
4. In the meantime heat up the tawa.  
5. Drop 2-3 drops of oil on the thalipeeth and put it on the hot tawa. Put the rolled out thalipeeth such that the top touches the tawa.
6. Carefully remove the cloth/plastic cover from the thalipeeth.
7. Let it cook well on both sides. 
8. Serve hot with dry garlic chutney or yoghurt or raita or fresh coconut and chilly powder.

Prepared dough for thalipeeth

Baking the Thalipeeth

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Comments (7)

Person   ()
this recipe seems to be great i'll try it soon. great work.
Person   ()
do try it judsy and get back with the feedback..
Person   ()
sounds yummy.. Do you have the recipe for dry garlic chutney too?
Person   ()
Will soon post the recipe for dry garlic chutney Pallavi.
Person   ()
very nice receipe. thanks pl. give me the receipe of garlic chutney
Person   ()
i would be most gratefull if you can please emaill me new recipies as your site has been a pleasurable mouthwatering expirience
kind regards
Person   ()
sure will send you the invitation to join the mailing group.

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 Published by on and last updated on 2013-11-13.