Sunday, October 5, 2008

Jwari -Nachani Che Thalipeeth - JFI Whole Grains

Thalipeeth is a type of a savory pancake which is a popular Maharashtrian breakfast/brunch item. In Maharashtra, these thalipeeths are normally made using a flour which is called bhajani. This bhajani is made with various grains and spices roasted and ground together in a flour.

In North Karnataka, however, the thalipeeths are also made with Jowar (Sorghum) flour. Jowar is extremely nutritious and yet very light to digest. Thalipeeth is an easier way to incorporate Jowar in your diet as compared to making rotis (bhakris) which require some practice. Jwari cha thalipeeth is a childhood favorite and was always a great item to be packed for a picnic or long journey. Paired with a some pickles and dahi (yogurt), or even just some homemade tup (ghee), this humble dish has the power to satisfy any hungry soul. The recipe can be accessorized as per your likings and it makes a delicious breakfast, quick lunch or a light dinner. It is one of our preferred lunch items to carry to work. This time I also added a little nachani (finger millet) flour and the result was even more nutritious and flavorful.

This recipe is going to Suganya of Tasty Palettes, who is hosting JFI : Whole Grains. I had been planning to write this post for a long time and send it on time, but as usual work piled up and deadlines had to be met. I am thankful to Suganya for letting me send in a late entry. So before I get caught in any other deadline, lets get straight to the recipe.

Ingredients : (serves 2-3)
2 cups Jwari cha peeth (flour)
4 tbsp Nachani che peeth (finger millet flour)
1/2 an onion chopped finely (can be adjusted as per liking)
2 tsp Red chilli powder (adjust to your liking)
salt to taste
water to knead
Oil to cook

Method :
Mix the jowar flour and nachani flour together in a bowl. Usually I make only jowar thalipeeth and this is the first time I added nachani (Finger millet) to it. Hence there is no fixed ratio for this. You can change the ratio as per your liking or even completely skip the Nachani.
Next, add the chopped onions to the mixture and then add the salt and red chilli powder. You can even add a little chopped cilantro for additional flavor and color. Knead the mixture into a pliable dough using water. Divide the dough into four equal portions. The size of the thalipeeth can be modified. So this much dough might yield more thalipeeths if smaller in size.

Now on a tawa/pan (griddle), take about a tablespoon of oil. Take a portion of the dough, smooth it into a round ball and then start pressing the dough on the tawa with your fingers to make a medium thin roti. Once done, punch in 5 holes into the thalipeeth with you finger, like so....

Now drizzle just a little more oil on top of the thalipeeth and make sure it is spread all over. Cover the tawa with a plate and cook. Check after 3-4 minutes to see if done. Once done on one side, flip and let it cook for a few more minutes. Make sure that it is cooked thoroughly otherwise it will end up tasting raw. When it is cooked on both sides, serve with a dollop of fresh homemade tup (ghee) or some dahi (yogurt) and loncha (pickles) like I did here and enjoy!