Taandlaache thalipeeth is a speciality of the NKGSB cuisine of Karwar. It is a crisp savoury pancake made using rice semolina which is prepared at home itself and is had for breakfast. In other regions like Maharashtra, thalipeeth is made using a particular mix of flours called as bhaajani.
Here I have used rice flour and added some Jowar flour to it to increase it’s nutritional value and softness! Taandlache thaalipeeth is a very simple and easy dish to prepare. A very healthy breakfast dish and a good and filling option for tiffins too.
For more such options do give a try to :
1) Goad Poale or
- 2 cups Rice flour
- 1 cup Jowar flour
- 4-5 medium Onions
- 8 Green chillies
- Salt to taste
- Oil for roasting
- Homemade butter
- To make the taandlaache thaalipeeth, finely chop the onions and the green chillies and keep aside.
- Transfer all the mentioned ingredients except oil and butter and knead into a soft spreadable dough using sufficient water.
- Heat a cast iron skillet and spread some oil over it.
- On a greased plastic sheet or a tightly squeezed wet cloth, spread a portion of the dough into a disc, using wettened fingers. Make a small hole in the centre.
- Wet your palms and transfer the disc on the hot griddle. Spread some water on the top surface of the thalipeeth for better cooking. Drizzle some oil through the centre hole and around the thaalipeeth. Cover with a lid and roast on high flame.
- Open the lid after about a minute or two and when the thalipeeth is roasted on the underside, flip over and roast on the other side too giving a little pressure on the edges. Use oil as required.
- Transfer to a plate after well roasted, crisp and a bit charred on both sides.
- Serve hot with a good smear of some homemade butter to give that delicious flavour to the thalipeeth.
Soft Thaalipeeth Dough :