Thalipeeth

When I was a kid, I used to love thalipeeth. Then I went through a phase where I hated thalipeeth so much that I couldnt even stand the smell of it. But now, after many many years of hate, I am in love with this higly nutritious, multi-grain, spicy savory breakfast/ snack pancake. My mother-in law makes really good thalipeeth. The thalipeeth flour is homemade and not store bought and I think this just changes the taste. Sometimes veggies like shredded cabbage or spinach or raddish are added. I have had thalipeeth with leftover rice added to it too. And it is almost always served with either sweet or salted butter. Some people like it with ketchup too.


The main thing about thalipeeth is that it needs a good amount of oil for cooking. Use less amount of oil and thalipeeth turns dry and kind of sticks to the back of your throat. Use a generous amount of oil and the thalipeeth turns perfect.

Recipe:
1 Cup thalipeeth flour. : I dont have a recipe for this since mine is made by my mother-inlaw. But I think the store bought one would taste as good.
1/2 tsp turmeric powder
1/2 tsp red chilli powder or 2 green chillies cut into fine pieces.
small white onion, minced
cliantro washed and chopped
salt to taste
oil for cooking
ghee or butter for serving

In a plate knead the flour, turmeric powder, green chillies, minced onion, chopped cilantro, salt and 2 tsp of oil together with enough water. The consistency should be soft and like pizza dough.
Cover the dough and let it rest for 15 mins. Divide it into 5 equal size balls
Heat a pan and apply oil on the surface. The key to make good thalipeeth is the way it is actually made. Take a big plastic sheet and lay it flat on the kitchen counter and oil the surface of the plastic. Apply oil to both the palms. Take a single ball and knead it with oil. Lay it flat on the oiled plastic surface and use the palm of your working hand to press on the edges of the ball. makiing it flatter, thinner and bigger. The edge of the thalipeeth should be as thick as a thin crust pizza. Apply some oil on the surface. When it is as big as a personal size pizza, take the plastic sheet and gently lay the thalipeeth on the hot pan, oiled face down. Cover the pan the way you would for making dosa and let it cook. When a sizzling sound is heard, it indicates that the bottom surface is cooked. Apply little oil on the surface and flip it over. Note: Like i said before thalipeeth needs a good amount of oil. You have to oil both the surfaces, or it doesnt taste as good.
Let it cook for a minute and then remove from the pan. Serve hot with ghee or butter spread over it.
It makes for an excellent breakfast. If really small thalipeeths are made they can serve as appetizers.
The recipe above is for traditional thalipeeth. But at the time of kneading, veggies can be added. It tastes deliciious.