Thalipeeth - Mutigrain Breakfast food

I have been thinking of participating in all the blog events but so far i haven’t been able to that. When Suganya Announced her Healthy Eats event I was very sure I will participate in this event. A month has passed by and so far I haven’t cooked Anything that would qualify for the event. Recently I made Thalipeeth and bam..it struck me What better than a healthy breakfast made with many different whole grain flours.
Thalipeeth is a savory roti-like but with different flours. You could make Thalipeeth with any flours of your choice. BhajaNiche Thalipeeth is very common amongst Maharashtrians. In goa we make Thalipeeth with only rice flour. Both have very unique taste. I love BhajaNi Thalipeeth for its more nutritious and easy to make. BhajaNi is basically medley of Rice, Jowar, Chana Dal And wheat Flour. This is spiced using cumin & coriander. Typically all these are toasted indiviaully and ground in a mill. Then these are stored in air tight containers to last a long time. Whenever you feel the craving for a thalipeeth you just scoop out a little add all the fresh goodies, herbs and toast on a hot skillet with oil drizzled. Serve this with a generous amount of soft, fluffy, cloud like looking home made butter and hot pickle. This aromatic roti is best eaten when served directly off the skillet. The Indian grocery store near my house didn’t have any bhajani and I do not have a mill to grind the grains at home. So I decided on making a simpler version and trust me this is soooo good.

Thalipeeth Recipe

Ingredients

For Bhajani
1 cup Wheat Flour
1 cup Besan
1 cup Jowar Flour
1 cup Rice Flour
1 Tbl spn Cumin POwder
1 Coriander POwder

Method: Toast all the flours indiviaully in the microwave for 20-30 secs. Then Everything and microwave for another 15-20
sec. ** The flour should be warm, make sure to adjust the time on your microwave accordingly.

For the dough
2 cups BhajaNi
1 small Onion, Finely chopped
2 t Spn coriander leaves
2 t spn Red Chili powder
1/2 t spn turmeric powder
2 chilies, finely chopped
Warm water to knead flour

3-4 t spn Oil for cooking

Method:
Knead the flour with all the other ingredients till the dough is soft enough. This dough is a not like regular roti dough, it tends to be very sticky. The dough is shaped into roti with your hands directly on tava. Back home we use two tavas to cook these. You make a Thalipeeth and keep on the flame and in the mean time get the other tava ready. When the first Thalipeeth is cooked, the second skillet is pladced on the flame. So when the second is cooked the first tava is cooled, so now you pat a Thalipeeth on this ...( did i sound v confusing ?).
Back home in Goa, we use a Plastic sheet to roll out thalipeeths so i used the same technique. This way use need just 1 skillet. Amongst the other things will be a bowl of water.

Lay the Plastic and with your hand light smear some water over the plastic. Now take a ball of dough and start patting it with your hand. Start by wetting your hand and patting and also finish-off with water. This way it will not stick to your hand when you try to put it over the skillet.
After you are done rolling the thalipeeths, make sure you have drilled a couple of holes to drip a few drops of oil. Cook this on medium high-high flame till done. It will b brownish and crisp.

Serve this with Butter/ LoNi and pickle.

I send this off to Suganya for her WBB-Healthy Eats event.