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| Thali peeth - yet another super Marathi dish... | Views: 3294 |
| Feb 20, 2008 12:27 pm | | Thali peeth - yet another super Marathi dish... | # |
atul khot | | Dear all
My mom is here with me and for lunch, she made thali peeth ( we call it thalpeeth - the pronounciation differs a little... )
Mom made it from Jowar flour and besan ( I think not sure )...
Sometime back, I had something similar at a Telugu friend's place... the only diff is instead of jowar, they use rice flour...
Any other variations you people know of ( so I can try out those ;-)
--- cheerio atulPrivate Reply to atul khot |
| Feb 21, 2008 3:53 am | | re: Thali peeth - yet another super Marathi dish... | # |
Rhea | | I 'discovered' thalpeeth in the hostel in Pune...my neighbour in the room opposite was making some and I, as curious as ever where food is concerned, went over to have a look. T
Thalpeeth is one of my favourite snacky foods :)
I have bought some ready to make thalpeeth flour and will treat myself to some soon :)
I'm sure the 'made from scratch' version will be far superior but for now this will do :)Private Reply to Rhea |
| Feb 21, 2008 6:37 am | | re: re: Thali peeth - yet another super Marathi dish... | # |
Maddy | |
The best way to have Thalipeeth is with makkhan. No, not butter...asli desi makkhan. Try it.
Cheers~
-Maddy.Private Reply to Maddy |
| Feb 21, 2008 6:44 am | | re: re: Thali peeth - yet another super Marathi dish... | # |
Anjana Suparna | | Here's how I do it at home:
Servers: 2
Ingredients: Total 2 cups flour mixture (mixed...1/2 cup besan (chickpea flour), 1/2 cup rice flour, 1/2 cup atta (whole-wheat flour), 1/2 cup ragi (millet) flour)
2 tbsp rava
1 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
2 tbsp minced onion
4-5 green chillies, minced
2 tbsp coriander, minced
salt to taste
vegetable oil for cooking
Method: Mix all the ingredients (except oil) together to make a soft pliable dough. The dough is fairly sticky and the traditional way is to use your hands to pat it into a pancake before cooking it. A thick plastic bag rubbed with some oil is ideal as a work surface. Oil the bag, then oil your hands lightly and place a golf-ball sized ball of dough on the plastic. Use the tips of your hands to pat the dough into a flat shape. Make a few small holes in the pancake (while cooking, you can slip drops of oil into these holes to cook the thalipeeth more evenly). Heat 1 tsp oil in a non-stick pan. Gently turn the plastic sheet upside down and ease off the thalipeeth onto the pan. Use a small spoon to place tiny drops of oil into the holes in the thalipeeth. Cook till browned and crispy on both sides. The traditional way to serve thalipeeth is with green chutney and either some plain yogurt or a dollop of butter. Private Reply to Anjana Suparna |
| Feb 21, 2008 9:18 am | | re: re: re: Thali peeth - yet another super Marathi dish... | # |
Alakaline | | One way to make bhajani (mixed roasted gram flour) thalipeeth
1) Buy 'K-Pra' thalipeeth bhajani. This is a branded product you get at any grocer's and I prefer it to other brands.
2) If you are using the entire pack, add to it 2 medium sized finely chopped onions, salt, chilli powder to taste. (first taste the bhajani flour to check its level of both the ingredients!)
3) Add just enought water to form a dough that can be moulded into a ball. Too much water and the dough will run or stick to your hands when you pat it into shape. Too little water and the end product is dry to taste.
4) Divide the dough into small portions into double the size used when making rotis.
5) Lightly oil a tawa / griddle / teflon pan.
6) Place a doughball on to the tawa and pat to spread into a circular shape
7) Make a hole in the centre and add some oil.
8) Switch on the heat and cover with lid.
9) Remove lid after 2 - 3 minutes.
10) cook both sides till golden brown
Serve with curds and pickles.
With practice you'll be able to do all the above in 15-20 minutes. Each further thalipeeth will take 5 - 7 more minutes. Let the griddle cool a bit before patting on the next thalipeeth.
Enjoy!
--
AlakaPrivate Reply to Alakaline |
| Feb 21, 2008 1:48 pm | | re: Thali peeth - yet another super Marathi dish... | # |
Saritha Rao | | There's a variation that my mother-in-law makes, that has its origins from Karnataka. It's called Akki Rotti (Rice Roti). It's made of rice flour to which salt, finely chopped onions, green chillies and coriander leaves are added. Additional flavours can be added in the form of jeera powder and chilli powder. It is rather crude in its shape and thickness. It is made exactly like Thalipeeth, but tastes bland. Normally accompanied by a sweet-sour 'goj' which is a tamarind-jaggery gravy.
Private Reply to Saritha Rao |
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