Multi-grain Thalipeeth

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Multi-grain Thalipeeth
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Multi-grain Thalipeeth

Added by: on Sep 20th, 2014
Thalipeeth is a famous Maharashtrian dish typically made of three flours, whole wheat, millet and bengal gram flour or besan. I've attempted a healthy and green twist to this versatile and healthy preparation ...
Prep Time:
10 min
Cook Time:
15 min
Ready In:
25 min



Original Recipe Yield: 4 servings


  • 1 c whole wheat flour
  • 1 cup Besan (Bengal gram flour)
  • 1 cup Bajra/Jowar flour
  • 1 cup Soya flour
  • 1 cup Rice flour
  • 1 cup Rajgira Flour
  • 1/4 cup Maida
  • 2 tsps Jeera
  • leaves Dhaniya-curry chutney - as required
  • Salt to taste
  • 1 cup Whisked curds
  • Water - as required
  • For Chutney:
  • 1 c leaves Dhaniya
  • 1 c leaves Curry
  • 1 Dry red chili
  • 1 tbsps Urad dal (split black gram)
  • 1/4 tsp Hing
  • Salt to taste
  • 1 inch Tamarind - piece
Nutrition Facts
Multi-grain Thalipeeth

Servings Per Recipe: 4

Amount Per Serving

Calories: 905

  • Total Fat: 11.9 g
  •     Saturated Fat: 1.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 180.2 mg
  • Total Carbs: 167.3 g
  •     Dietary Fiber: 25.7 g
  •     Sugars: 13.5 g
  • Protein: 41.1 g

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To prepare the chutney, heat a pan and dry roast urad dal and red chili till slightly brown. Add hing and remove from fire. Let cool.


Grind to a paste along with the dhaniya and curry leaves, tamarind and salt. Add very little water in order to get a thick chutney. Check for salt.


Add all the flours and pinch salt to a clean bowl and mix well with hands. If possible, sift them together on to a large plate to allow them to mix well together.


Add the jeera and green chutney and mix again. You can add as much chutney as desired, based on the spice and flavour you need.


Now gradually add the curds and keep kneading the flours into a tight but soft dough. Add water only if required. Drizzle a little oil on to your hand and coat the dough with it. Cover and let rest for about 5-7 minutes.


Take 2 clean plastic sheets. Give the dough a rough kneading but do not knead too much. Divide into equal sized portions and keep aside.


Heat a tawa on medium heat. Place one dough round in between the plastic sheets on a counter and either press evenly into a pancake using your hands or use a rolling pin if it's easier. It's OK for the edges to be uneven.


Cook the thalipeeth on the tawa using oil/ghee till golden brown on both sides. Use a flat ladle to press down and let cook evenly.


Serve hot with pickle / chutney and curds.

Cooks' note:
Since several flours are included in this dish, cook on medium flame to ensure even and thorough cooking.


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