New Update
| Main ingredients | Quick cooking oats, Oats flour, Sorghum flour, Carrot, Pumpkin, French beans, Cabbage, Bottle gourd, Onion, Green chillies, Turmeric powder, Red chilli powder, Yogurt, Toasted white sesame seeds, Fresh coriander leaves, Oil |
| Cuisine | Maharashtrian |
| Course | Snack |
| Prep time | 20-25 minutes |
| Cook time | 40-45 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups quick cooking oats
- 1½ cups oats flour
- 1 cup sorghum (jowar) flour
- 4-6 tablespoons grated carrots
- 4-6 tablespoons grated pumpkin
- 4 tablespoons chopped French beans
- 4 tablespoons grated cabbage
- 4-6 tablespoons grated bottle gourd
- 4 tablespoons chopped onion
- 4 green chillies, chopped
- ½ teaspoon turmeric powder
- 1½ teaspoons red chilli powder
- Salt to taste
- ½ cup yogurt
- 4 teaspoons toasted white sesame seeds
- 4 tablespoons chopped fresh coriander leaves
- 4 tablespoons oil + for cooking
- Yogurt for serving
Method
- Take quick cooking oats in a bowl, add oats flour, sorghum flour, carrots, pumpkin, French beans, cabbage, bottle gourd, onions, green chillies, turmeric powder, red chilli powder, salt, yogurt, white sesame seeds and coriander leaves and mix well.
- Add ½ cup water and mix well. Add 4 tablespoons oil and mix well.
- Place a wet muslin cloth on the worktop, place a portion of the prepared mixture on it, drizzle some water and pat evenly to make a semi thick disc. Make some holes all over the surface.
- Heat a non-stick tawa. Place the prepared thalipeeth carefully on it and remove the muslin cloth gently.
- Drizzle oil into the holes and all around the thalipeeth and cook on medium heat for 4-5 minutes. Flip and cook for 4-5 minutes more. Make more thalipeeth similarly from the remaining mixture.
- Transfer the thalipeeths on individual serving plates and serve hot with yogurt.
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