The traditional Thalipeeth or the Maharashtrian Pancake, brings back those beautiful sepia memories of my childhood, every time I cook it even today. My mum used to make this as a tea-time snack. I remember queuing up alongside my little bro and sis, waiting for her to toss it into my plate. I always loved those slightly burnt edges and used to save them for the end.
Now, it is my best friend for those lazy afternoons when lunch just doesn’t wish to happen.
Whoever says fast food is unhealthy, this one humbly begs to differ.
Preparation Time: 10 minutes
Cooking Time: 10-15 minutes
Serving: Makes 6 – 8 medium size pancakes
100 gms Besan (Bengal gram flour)
100 gms whole wheat flour
1/2 tsp turmeric powder
1/2 tsp red chilly powder
1 medium onion, finely chopped
2 green chilies, chopped
3 tbsp fresh coriander, chopped
Salt as per taste
Oil for frying
- Mix together all the ingredients in a bowl and add water enough to make a thick batter.
- Drizzle teeny bit of oil in a fry pan, preferably a non-stick one.
- Spoon the batter into the pan and spread it to form a pancake of around 2 mm thickness.
- When the top side starts to blister, flip it over and cook the other side.
- Cook both sides till golden brown.
- Drizzle more oil from sides of the pancake (only if needed).
- Repeat the process for rest of the batter.
- Serve hot with a dollop of butter.
P.S.: Best enjoyed with a steaming hot cup of tea or coffee. I relish it with my Maggie hot n sweet sauce. Sometimes even with sweetened curds. I know that sounds crazy 🙂