|Place of origin||India|
|Region or state||Maharashtra and North Karnataka|
|Main ingredients||Flour (chana daal, urad daal, coriander seeds, cumin seeds, wheat, and rice)|
Thalipeeth is a type of savoury multi-grain pancake popular in Western India. The dough is prepared from a flour called bhajanee made from roasted grains (including rice, wheat, bajra, and jowar) legumes (including chana and urad) and spices, most commonly coriander and cumin seeds. When preparing the thalipeeth dough onion, fresh coriander and other vegetables and spices are added. Thalipeeth is usually served with white water buffalo milk butter, ghee or yogurt. The dish is popular in north Karnataka and Maharashtra.
In a variation from bhajanee, flour made from tapioca (sabudana) and rajgira (amaranth) is used to make a thalipeeth on Hindu fasting days.
Watermelon rind thalipeeth is another variation based on watermelon peels, green chilli in flour mix of rajgira, rice, and refined flour. This version of the dish is usually served with pickle made with lemon, green chilli and peanuts.
- Olivia Smith. West India Recipes. p. 9.
- Kapoor, Sanjeev (2000). Sanjeev Kapoor’s Khana khazana: celebration of Indian cookery. Mumbai: Popular Prakashan. p. 8. ISBN 9788171546800.
- Khatau, Asha (2004). Epicure S Vegetarian Cuisines Of India. Mumbai: Popular Prakashan ltd. p. 63. ISBN 81-7991-119-5.
- Gautam Mehrishi. "Watermelon Rind Thalipeeth". Livingfoodz.com.
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