Tuesday, 5 May 2015

Moog thalipeeth |Sprouted mung marathi thalipeeth

Presenting yet another speciality of my mom & mausis.....It is a multi-grain mildly spiced pancake  with flavor and nutrition.I have added my special touch to make this healthy recipe more nutritious by adding sprouted moong in addition to chopped onion

In Maharashtra, a particular flour mixture called "bhajani" is widely sold (it can also be made at home). It consists of many different types of grains...wheat, sorghum, millet, rice, corn...plus some dals and spices, all roasted and ground into a wonderful aromatic flour. 

This can be used as a base for thalipeeth, as well as to make many kinds of savory snacks.


2 cups bhajani flour (kepra brand/home made)
3/4 cup water,
2 tsp black Maharashtrian goda masala,
2 tsp red chili powder,
1 tsp turmeric powder,
1/4 tsp asafoetida (hing)
lots of coriander/cilantro,
2 small onions  /1 medium onion
1 cup sprouted moong
1 cup chopped coriander
salt to taste,
some oil.


1.Chop onions into medium pieces. Chop cilantro. Combine bhajani flour, moong sprouts, chopped onions, cilantro, salt, turmeric, chili powder, black masala, asafoetida ,coriander and 2 tsp oil.

2.Add water gradually and keep mixing to form a smooth pliable dough.

3.Divide the mixture into equal sized balls.

4.Take 1/4 cup water in a small bowl. On a greased plastic sheet/paper, place a ball in the center. Start working with your fingers to flatten the ball. Dip fingers in water occasionally to keep the mixture from sticking to your hands while spreading. Form a thin disc of even thickness. Try to smoothen out the surface by gently patting all over.

5.Spread 2 tsp oil over the heated griddle.

6.Lift plastic sheet, gently flip the thalipeeth over the heated griddle, loosen the edge to let it come off easily from the sheet and stick to the griddle staying intact.

7.Cover the griddle for 2 minutes keeping the heat on medium. The bottom side becomes crisp and brown. Turn and let the other side cook too.

8.Remove and serve with a dollop of homemade butter/ghee, and/or any pickle, yogurt or sour cream .

Tips and Variations :

 To increase the nutritional value of the recipe and make it even more zesty, add one or more of these vegetables: chopped green onions, red/green peppers, leafy vegetables like spinach, grated carrots, raddish etc.

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