Hurdaa is basically tender sorghum which is available in winters in some rural areas of Maharashtra. It is picked when tender and consumed by roasting or by converting into flour. As it is juicy and tender, it tastes delicious when roasted and combined with either peanuts chutney and sev or with chopped onions and tomatoes and some sev.
Jowar i.e. sorghum is highly nutritious and a part of staple diet in rural areas. This recipe uses the hurdaa pith i.e. tender sorghum flour which has a low glycemic index and is a great option for breakfast or evening snack! Sometimes this flour is available with the besan or moong daal flour as well as with the turmeric powder already added to it. In such a case omit those ingredients from the following recipe as they are already included in the flour itself.
Nowadays, hurdaa parties are arranged in in some rural areas where people from cities interested in such food can visit and relish the delicious hurdaa!
For some more varieties of thalipeeth, do check out the following recipes too….
Here’s the recipe for Hurdyaacha Thaalipeeth…..
- Prep Time : 25 min
- Cooking Time : 6 min
- Serves : 4
- Cup Used : 200 ml
- 3 1/4 cups Hurdaa Pith (Fresh Sorghum Flour)
- 1/4 cup Moong Daal Flour/Besan
- 1 1/4 cup Chopped Paalak (Spinach)/Methi (Fenugreek leaves)/Corriander Leaves
- 3 large Onions….. Finely Chopped
- 4 Green Chillies …. To be adjusted as per preference
- 12 large Garlic Cloves
- 1″ Ginger
- 3/4 tsp Turmeric Powder
- Salt to taste
- Oil for roasting
- Homemade butter as required
- For Hurdyaacha Thaalipeeth, first make a paste of garlic, ginger and green chillies.
- Rinse the spinach/fenugreek/corriander leaves and drain out all the water. Chop finely and set aside.
- Transfer to a mixing bowl, all the mentioned ingredients alongwith the green chilli and ginger garlic paste and chopped leafy greens except the oil and butter.
- Knead to a soft spreadable dough using a little water. Divide into 8 equal parts and set aside.
- Grease a butter paper or use a tightly squeezed wet kitchen towel to make the thaalipeeth.
- With greased hands spread a ball of dough on the greased butter paper into a slightly thick, medium sized disc. Make three holes in the centre with the tip of a finger.
- Heat a cast iron griddle and grease it with some oil.
- Grease your palms and transfer the disc on to it. Drizzle some oil and cover it with a lid.
- Roast on medium heat till the bottom side is browned.
- Drizzle some oil and flip the thaalipeeth. Using a spatula, apply pressure on the edges and the whole thaalipeeth, and roast the flipped side well.
- Transfer it to a serving dish and smear some fresh homemade butter on top.
- Serve this delicious Hurdyaacha Thaalipeeth with some Mirchi Cha Thecha and some Vaangyaacha Bharit!