Maharashtrian Multigrain Thalipeeth Recipe
A vegetarian Maharashtrian Recipes recipe with whole wheat flour, ragi flour (finger millet/ nagli), gram flour (besan). Ready in 55 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Instructions
14 steps- 1
To begin making the Maharashtrian Multigrain Thalipeeth Recipe, in a large bowl combine all the ingredients except the yogurt and oil
- 2
Stir in the yogurt and knead well to make a firm dough, adding water if necessary
- 3
Knead for a couple of minutes until smooth
- 4
Cover the dough and allow it to rest for 10 to 15 minutes
- 5
Divide the dough into 15, 2-inch diameter balls
inch ginger - grated(1) - 6
Using the palm of your hands flatten each ball, dust the surface of the ball on whole wheat flour and roll into a 4 to 6 inch diameter circle
whole wheat flour(1 cup)ragi flour (finger millet/ nagli)(1/2 cup)gram flour (besan)(1/2 cup)bajra flour ( pearl millet)(1/2 cup)inch ginger - grated(1) - 7
You can roll them thick or thin, it is purely your preference
- 8
Pre-heat an iron skillet on high heat; place the rolled dough on the skillet; after about a few seconds you will notice that smalls bubbles start rising on the dough
rolled oats or instant oats - powdered(80 grams) - 9
Turn the heat to medium; flip the rolled dough over and drizzle about half teaspoon of oil around the dough
rolled oats or instant oats - powdered(80 grams) - 10
Cook with a press and turn motion with a flat spatula or a wooden press
- 11
You will notice the bottom side begins to brown, at this point flip over again cooking in the same press and turn motion to maintain even cooking
- 12
Once both the sides are cooked and have a few brown spots, you will also notice the texture of the bread is crisp on the outside and soft inside
- 13
Continue the similar process with the other portions of the dough and serve warm
- 14
Serve the Maharashtrian Multigrain Thalipeeth along with a achar
Rate this recipe
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Maharashtrian Multigrain Thalipeeth Recipe
A vegetarian Maharashtrian Recipes recipe with whole wheat flour, ragi flour (finger millet/ nagli), gram flour (besan). Ready in 55 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the Maharashtrian Multigrain Thalipeeth Recipe, in a large bowl combine all the ingredients except the yogurt and oil
- 2
Stir in the yogurt and knead well to make a firm dough, adding water if necessary
- 3
Knead for a couple of minutes until smooth
- 4
Cover the dough and allow it to rest for 10 to 15 minutes
- 5
Divide the dough into 15, 2-inch diameter balls
inch ginger - grated(1) - 6
Using the palm of your hands flatten each ball, dust the surface of the ball on whole wheat flour and roll into a 4 to 6 inch diameter circle
whole wheat flour(1 cup)ragi flour (finger millet/ nagli)(1/2 cup)gram flour (besan)(1/2 cup)bajra flour ( pearl millet)(1/2 cup)inch ginger - grated(1) - 7
You can roll them thick or thin, it is purely your preference
- 8
Pre-heat an iron skillet on high heat; place the rolled dough on the skillet; after about a few seconds you will notice that smalls bubbles start rising on the dough
rolled oats or instant oats - powdered(80 grams) - 9
Turn the heat to medium; flip the rolled dough over and drizzle about half teaspoon of oil around the dough
rolled oats or instant oats - powdered(80 grams) - 10
Cook with a press and turn motion with a flat spatula or a wooden press
- 11
You will notice the bottom side begins to brown, at this point flip over again cooking in the same press and turn motion to maintain even cooking
- 12
Once both the sides are cooked and have a few brown spots, you will also notice the texture of the bread is crisp on the outside and soft inside
- 13
Continue the similar process with the other portions of the dough and serve warm
- 14
Serve the Maharashtrian Multigrain Thalipeeth along with a achar
Rate this recipe
