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Saturday, 1 July 2017

Oats Thalipeeth



          Thalipeeth is a traditional Maharashtrian breakfast prepared from multigrain flours. Very healthy and wholesome, they can be had as a snack, dinner or can be a great lunch box meal too. But today I made Thalipeeth using  oats, a little bit of besan and other ingredients that are easily available in every kitchen. 

          You can also add greens like spinach, fenugreek, mint, etc. to make them more nutritious. It can be enjoyed with yoghurt, pickles, chutney, hummus or butter. So please check for a step by step method with photos to prepare it.








  • 1 cup oats flour
  • 2 tbsp. besan (gram flour)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • pinch of asafoetida
  • 1 tsp. nigella seeds (kalonji)
  • 1/2 tsp. red chili flakes
  • 1 tbsp. sesame seeds
  • 2 tbsp. fresh grated coconut
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1 tsp. garlic, finely chopped
  • 1-2 fresh red / green chilies, chopped
  • 1 tbsp. oil to knead
  • 2-3 tbsp. coriander leaves, chopped
  • oil to shallow fry








           In a bowl, combine all the above mentioned ingredients (except oil to shallow fry ). Knead into a dough by adding water, little at a time. Cover and keep aside for 10-15 minutes.

          Divide the dough into small equal portions. Take each portion and spread it directly on a greased tawa / griddle into a small circle just like a poori with the help of some water.

          Make a hole in the centre. Drizzle 1-2 tsp. oil in the hole and around the edges and fry on a medium flame on both sides till done.

          Make similar Thalipeeth with the remaining dough and relish them hot, with pickle, butter, plain yoghurt, raita or green chutney. (Makes about 7 thalipeeth)


   








                    In a bowl, combine all the above mentioned ingredients (except oil to shallow
                    fry). Knead into a dough by adding water, little at a time. Cover and keep 
                    aside for 10-15 minutes.




                  Divide the dough into small equal portions. Take each portion and spread it
                  directly on a greased tawa / griddle into a small circle just like a poori with
                  the help of some water.



                Make a hole in the centre. Drizzle 1-2 tsp. oil in the hole and around the edges
                and fry on a medium flame on both sides till done.



                                Make similar Thalipeeth with the remaining dough.




                   Relish them hot, with pickle, butter, plain yoghurt, raita or green chutney.











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