Thalipeeth using bhajani - My previous post was bhajani for thalipeeth. I have prepared this thalipeeth using that flour. This is one of our favorite breakfast dish. Sometimes, I make thalipeeth and serve with some chutney and yogurt and my breakfast task gets over. Thalipeeth is prepared with different versions in Maharashtrian house hold. Sometimes, I add sweet corns to the batter as it gives different texture and taste. This thalipeeth is delicious, filling and healthy as it contains rice and three varieties of whole grams. I have added onions, fresh coriander, grated coconut, green chillies, ginger and jaggery to give a slightly spicy and sweet taste. For a variation you can also prepare thalipeeth by adding vegetables like gren peas and carrots.
Preparation time 15 minutes
Cooking time 20 minutes
2 heaped cups of bhajani
1 cup grated fresh coconut
2 onions, finely chopped
1 large green chilly, finely chopped
1/4" piece ginger, grated
Fistful of chopped coriander leaves
2 tsp jaggery / sugar
Oil as required
Ghee as required
Salt to tatse
Thalipeeth using bhajani recipe with step by step pictures
Put the bhajani in a large bowl.
Add all the ingredients except ghee and oil. Mix well and make a thick batter using water.
Heat a non-stick griddle and pour 1/4 tsp of oil on it and spread. Put one orange sized lump of batter on tawa and flatten it with your palm, sprinkle some water on the batter while flattening.
Pour 1/4 tsp of oil around the edges. Shallow fry till the thalipeeth becomes golden colour from both sides.