Sabudana thalipeeth, or just talipeeth, is a type of savory pancake that is often consumed for breakfast or a snack in western India. It is made with a variety of grains and vegetables, making it both nutritious and very satisfying. Thalipeeth comes from the Indian state of Maharashtra, which encompasses several regions that have produced several different cuisines. Thus sabudana thalipeeth recipes can vary greatly from region to region, and even from family to family based on local tastes and availability of ingredients.
Since it is made with a variety of grains and vegetables that are mostly low on the glycemic index, thalipeeth is a very good breakfast option especially for diabetics since it will not cause blood sugar spikes and will stick with you for several hours. There is a good amount of iron, fiber, and carbohydrates to give energy for the day and it is generally low in fat, though a popular serving method is with a dollop of ghee on top. Basic thalipeeth is considered a healthy food already, but one can add spices to the mix, such as organic ajwain and fenugreek, in order to aid digestion and incorporate further health benefits. Using organic ingredients in your thalipeeth is highly recommended in order to avoid toxins, MSG, GMO, and other unsavory additives that could be detrimental to your health.
The main component of thalipeeth is a combination of several flours. A common mix that can both be made and purchased is Bhajani flour. Though it is easy to find this mix for purchase, we recommend making your own since it is fresher and you can be sure of the source and quality of each ingredient. The following recipe makes two cups of flour, enough for a single recipe of thalipeeth, but it can easily be scaled up or down by simply multiplying the ingredients. Bhajani flour can also be used in many other recipes, such as crackers and vade.
Toast the rice, chana dal, kala chana, coriander seeds, and cumin seeds in a dry pan until fragrant. They can also be roasted in the oven if preferred but must be attended so they do not burn.
Transfer the toasted grains and seeds to a food processor and process until it is the consistency of flour.
Mix the wheat flour and sorghum flour and spread evenly on a baking sheet covered with parchment paper. Bake for 5 minutes at 350 degrees until it starts to brown, keeping an eye out and stirring if necessary to ensure it does not burn.
Combine the roasted flour mixture with the processed grain and seed mixture until everything is thoroughly mixed.
If desired, other grains and spices may be added to further diversify the nutritional profile of your Bhajani flour. Common additions include mung dal, millet, corn, and fenugreek. The most important thing to keep in mind is that all ingredients should be toasted or roasted in order to bring out a richer and more complex flavor. Once you have your Bhajani flour ready, try out this organic thalipeeth recipe.
Combine all ingredients except water. Red chili powder and salt should be added to taste—a pinch of each is recommended but more or less may be used if desired.
Knead the dough and add a bit of warm water at a time until it sticks together and is workable but still fairly stiff.
Form into balls of preferred portion size.
Begin to heat a pan with a drizzle of oil while you shape the balls into discs.
The dough will be sticky, so to flatten the balls into disks you may either oil the dough and your hands or use water on your hands and a wet cloth as your work surface if you would prefer to reduce added calories. In either case, press down the dough until it makes a flat disk of your desired thickness. Punch several holes through the disk so that the thalipeeth cooks evenly.
Transfer thalipeeth to the hot pan and fry until it is golden and crisp on each side, flipping once. Two to three minutes per side over medium to medium-high heat should be adequate.
Serve hot with ghee, yogurt, or tomato ketchup.
Thalipeeth is very simple and can easily be modified to include more vegetables, such as carrot, pumpkin, potato, spinach, and cabbage. Since the thalipeeth is only cooked for a few minutes it is recommended that any vegetable which would not be eaten raw otherwise should be cooked before being incorporated into the thalipeeth dough. Other seasonings may be added and feel free to experiment with toppings as well. A basic green chutney is an easy to make addition for thalipeeth that pairs well due to the inclusion of green chilies and coriander which are also found in the pancake.
Combine all ingredients in a food processor and blend until smooth. Add salt and lemon juice to taste, though at least 1 teaspoon of lemon juice should be used to preserve the green coloring
Thalipeeth is a much-loved traditional breakfast and snack food. Once the flour mixture has been made it is easy to prepare and can be ready any time of day. There are many ways the basic recipe can be experimented with to suit anyone’s preferences and culinary adventurousness and since it is a healthy option, one does not need to feel guilty about eating it whenever they desire.