Taandlaache Thaalipeeth (Savoury Rice Flour Flatbread)

Name: Taandlaache Thaalipeeth (Savoury Rice Flour Flatbread)
Total time: 480 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 2 cup Rice flour; 1 cup Jowar Flour; 4-5 medium Onion; 8 Green Chillies; to taste Salt; as needed Oil for roasting; as needed Homemade butter

Pooja M. Pandit @pan_poo_

#morningbreakfast #amazingingredients
#flours
Taandlaache thalipeeth is a speciality of the NKGSB cuisine of Karwar. It is a crisp savoury pancake made using rice semolina which is prepared at home itself and is had for breakfast. But the other option is to use rice flour instead. In other regions like Maharashtra, thalipeeth is made using a particular mix of flours called as bhaajani.

Here I have used rice flour and added some jowar flour to it to increase it’s nutritional value and softness! Taandlache thaalipeeth is a very simple and easy dish to prepare. A very healthy breakfast dish and a good and filling option for tiffins too.

Pooja M. Pandit @pan_poo_

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Ingredients

7-8 min

4-5 servings

2 cupRice flour
1 cupJowar Flour
4-5medium Onion
8Green Chillies
to tasteSalt
as neededOil for roasting
as neededHomemade butter

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Steps

7-8 min

1

To make the taandlaache thaalipeeth, finely chop the onions and the green chillies and keep aside.
2

Transfer all the mentioned ingredients except oil and butter and knead into a soft spreadable dough using sufficient water.
3

Heat a cast iron skillet and spread some oil over it.
4

On a greased plastic sheet or a tightly squeezed wet cloth, spread a portion of the dough into a disc, using wettened fingers. Make a small hole in the centre.
5

Wet your palms and transfer the disc on the hot griddle. Spread some water on the top surface of the thalipeeth for better cooking. Drizzle some oil through the centre hole and around the thaalipeeth. Cover with a lid and roast on high flame.
6

Open the lid after about a minute or two and when the thalipeeth is roasted on the underside, flip over and roast on the other side too giving a little pressure on the edges. Use oil as required.
7

Transfer to a plate after well roasted, crisp and a bit charred on both sides.
8

Serve the piping hot Taandlaache Thalipeeth with a good smear of some homemade butter to give that delicious flavour to it!

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Pooja M. Pandit @pan_poo_

on January 30, 2019 05:35

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!