Ingredients with Measurements:
-1 cup Moong Dal (split and husked green gram)
-1/2 cup whole wheat flour
-1/4 cup rice flour
-1/4 cup besan (chickpea flour)
-1/4 teaspoon turmeric powder
-1 teaspoon red chili powder
-1/2 teaspoon cumin powder
-1/4 teaspoon asafoetida powder
-1/2 teaspoon garam masala
-2 tablespoons finely chopped coriander leaves
-2 tablespoons finely chopped green chilies
-Salt to taste
-2 tablespoons oil
Special Equipment Needed:
-Grinder
-Rolling pin
-Tawa (flat griddle)
Step-by-Step Instructions:
1. Soak the moong dal in water for about 4-5 hours.
2. Drain the water and grind the moong dal to a coarse paste.
3. In a bowl, mix together the ground moong dal, wheat flour, rice flour, besan, turmeric powder, red chili powder, cumin powder, asafoetida powder, garam masala, coriander leaves, green chilies and salt.
4. Add enough water to make a thick dough.
5. Divide the dough into equal portions and roll each portion into a thick disc.
6. Heat a tawa over medium heat and place the rolled thalipeeth on it.
7. Drizzle some oil over the thalipeeth and cook until both sides are golden brown.
8. Serve hot with curd or chutney.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium
Serving Size: 4
Nutritional Information:
Calories: 200 kcal
Carbohydrates: 25 g
Protein: 8 g
Fat: 6 g
Substitutions for Ingredients:
-Whole wheat flour can be substituted with jowar flour.
-Besan can be substituted with rajgira flour.
Variations:
-Thalipeeth can be made with different combinations of flours like jowar flour, bajra flour, rajgira flour, etc.
-Vegetables like grated carrots, finely chopped onions, finely chopped capsicum, etc. can be added to the dough for added flavor and nutrition.
Tips and Tricks:
-Make sure to soak the moong dal for at least 4-5 hours to get a smooth texture.
-Roll the thalipeeth as thin as possible for a crisp texture.
-Do not overcrowd the tawa while cooking the thalipeeth.
Storage Instructions:
Thalipeeth can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Thalipeeth can be reheated in a pan or tawa over medium heat for a few minutes.
Presentation Ideas:
Thalipeeth can be served with curd or chutney along with some pickle and papad.
Garnishes:
Thalipeeth can be garnished with some finely chopped coriander leaves and grated coconut.
Pairings:
Thalipeeth can be paired with curd, chutney, pickle and papad.
Suggested Side Dishes:
Thalipeeth can be served with a side of vegetable salad.
Troubleshooting Advice:
-If the thalipeeth is not crisp, roll the dough thinner and cook over medium heat.
-If the thalipeeth is too dry, add a little more oil while cooking.
Food Safety Advice:
-Always use fresh ingredients for best results.
-Make sure to cook the thalipeeth over medium heat to avoid burning.
Food History:
Thalipeeth is a traditional Maharashtrian dish which is made with a combination of flours and spices. It is usually served with curd or chutney.
Flavor Profiles:
Thalipeeth has a savory and spicy flavor with a hint of sweetness from the coriander leaves and green chilies.
Serving Suggestions:
Thalipeeth can be served as a snack or as a part of a meal.
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Region: Indian