Maharashtrian Thalipeeth Multigrain Savoury Pancake

Method

1. 1

   Make the bhajni flour blend: Dry roast each flour separately in a pan on low heat for 2 to 3 minutes each until lightly golden and fragrant. Mix all the roasted flours together. This pre-roasted blend is the bhajni — it improves flavour and digestion.

2. 2

   Mix the thalipeeth dough: In a wide bowl combine the bhajni flour with finely chopped onion, green chilli, coriander, ginger paste, turmeric, red chilli powder, cumin seeds and salt. Mix everything together. Add water gradually while mixing — about 1/2 cup — to form a soft, thick dough that holds together but is not sticky.

3. 3

   Divide into portions: Divide the dough into 4 to 5 equal portions.

4. 4

   Shape on a wet cloth: Wet a clean cloth or plastic sheet with water. Place one dough portion on the wet surface. Pat and press outward with wet fingers to form a round about 15 to 18 cm in diameter and 5 mm thick. Make a small hole in the centre — this helps the thalipeeth cook through evenly by allowing steam to escape.

5. 5

   Heat oil in a pan: Heat a flat griddle on medium heat. Drizzle 1 tsp oil and spread.

6. 6

   Transfer carefully: Lift the shaped thalipeeth carefully from the wet cloth using a flat spatula. Place on the oiled griddle.

7. 7

   Drizzle oil around the edges: Add a few drops of oil around the edges and in the centre hole.

8. 8

   Cook covered for 3 minutes: Cover the griddle with a lid. Cook on medium heat for 3 minutes until the bottom is golden.

9. 9

   Flip and cook the other side: Remove the lid. Flip carefully. Drizzle a little more oil. Cook uncovered for 2 to 3 minutes until the second side is equally golden.

10. 10

    Serve hot: Serve the thalipeeth with a small piece of white butter (loni) and a bowl of yogurt or a small tumbler of butter milk.

11. 11

    Note: Thalipeeth is the everyday breakfast of Maharashtra made from bhajni — the pre-roasted mixed grain flour that is made in batches and stored. Every Maharashtra household has its own bhajni ratio passed through generations. The pre-roasting of each flour improves digestibility and creates a distinctly nutty flavour. Thalipeeth is made at every household and by every street food vendor in Maharashtra.