Thaalipeeth is a famous Maharashtrian breakfast dish. It also can be called as a snack! Generally in Maharashtra, thaalipeeth is made from a mix flour called bhajani to which certain spices are added for flavour. Similarly, in the NKGSB cuisine of Karwar, the rice flour thaalipeeth is prepared for breakfast.
Thaalipeeth is a highly nutritious and filling dish. It is totally delicious and one really needs to taste it to understand it’s flavour. The most important thing here, is the homemade butter which is smeared on hot thaalipeeth, taking it’s flavour to another level.
This thaalipeeth tastes totally delicious and if not revealed, it is difficult to guess that there’s radish in there! A great way to feed radish to kids or adults who do not like this vegetable!
For some more of such traditional breakfast dishes, do take a look at the following recipes too…..
Here’s the recipe for the delicious and nutritious Mulyaache Thaalipeeth…..
Prep Time : 25 min
Cooking Time : 5 min
Serves : 6 medium thaalipeeth
Cup Used 200 ml
- 3/4 cup Grated Radish
- 3/4 cup Finely Chopped Radish Leaves
- 1 cup Whole Wheat Flour
- 1/2 cup Jowar Flour
- 1/2 cup Bajra Flour
- 1/2 cup Rice Flour
- 1/4 cup Chickpea Flour (Besan)
- 1 1/2 cups Chopped Onions (2 medium Onions)
- 1 cup Chopped Corriander Leaves
- 3 Green Chillies
- 2 tsp Ginger Paste
- 1 tsp Garam Masala Powder
- Salt to taste
- Homemade butter as required
- Oil for roasting the Thalipeeth
- To make Mulyaache thaalipeeth, peel and wash the radish and grate them.
- Squeeze them well to discard all the water in it. Transfer it to a mixing bowl.
- Next, wash the radish leaves and chop them finely. Crush them well with your fingers and squeeze tightly to discard the extra water in them. This does away with the bitterness in the leaves. Add these to the mixing bowl.
- Finely chop the onions, corriander leaves and the green chillies and add them to the mixing bowl.
- Add salt to taste and mix a little. Set aside for about 5 – 10 minutes. The onions will start releasing some water.
- Now add to it all the other ingredients except butter and oil.
- Mix well using water as required to get a medium soft spreadable dough. Divide into 6 equal parts and roll into balls and set aside.
- Heat a cast iron griddle or skillet and grease it with some oil.
- Wet a clean muslin cloth and squeeze out all the water. You can alternatively use a greased butter paper for the same.
- Spread it over a flat surface. With greased hands, take a ball of the dough and spread out in a circular shape on the cloth.
- Flatten the dough using greased fingers to get a medium thick round disc.
- Pick up the edge of the cloth and transfer the disc on your greased palm and then onto the griddle or directly onto the griddle, picking up the whole cloth.
- Make a small hole in the centre and release some oil through it and near the edges.
- Apply some water on the thaalipeeth with your fingers as this helps in faster cooking. Drizzle some oil over it.
- Cover and cook on medium heat till the bottom side is cooked and bit charred.
- Apply some oil on the top portion and flip it. Apply pressure on the thalipeeth with a spatula to cook the flipped side well.
- When it is crisp and done on both sides, transfer to a serving dish and spread some homemade butter over it.
- Serve the delicious Mulyaache Thaalipeeth with some fresh homemade butter smeared on it as that’s the way it is done traditionally alongwith some hot Masala Chai.
Pictures depicting the cooking process…