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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 ...
Rating:
0
Prep Time:
10 min
Cook Time:
15 min
Ready In:
25 min

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 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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Directions:

1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

7

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.

8

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.

9

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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