Thalipeeth (Multi Grain Pancake)

Thalipeeth (Multi Grain Pancake)

What else can be more heartening then serving a healthy, wholesome and scrumptious meal to your family!! In the fast pace of modern life, we usually end up cooking our meals in a jiffy… using instant premixes, canned ingredients and ready to eat dips and condiments. We may score well on the scale of time, may earn laurels for being a multi tasker, but in the end what suffers in the process is the nutritive value of the foods we eat. Therefore arises the need for recipes that are quick to cook but at the same time have high nutritive quotient. Many of granny’s good old recipes come in handy at such times…

These recipies use healthy ingredients like whole grain flours, pulses, vegetables and healthier methods of cooking like soaking and fermentation which is missing in the modern counterparts. These traditional methods increase the nutritive value of the foods manifold. The use of whole grains in place of refined flours (eating roti in place of bread or replacing our white breads with wheat ones)  adds to the fibre content of the meal, check the blood sugar levels and also maintain healthy body weight. All it requires is a little pre planning and we can serve healthy meals without spending extra time & money. Also we can avoid consumption of artificial colours, flavours and preservatives used in Ready to Eat Meals and Instant Food Mixes.

Thalipeeth, (aka Bhankunda in some Maharashtrian homes) a traditional breakfast food of the state of Maharashtra, India is one such quick recipe which combines nutrition, taste and health . The multi grain flours used in the recipe provide essential carbs and proteins, thereby energizing you for the day. Loaded with colourful and flavourful veggies, thalipeeth is rich in vitamins , minerals & fibres essential for normal body functioning.



Wheat Flour (coarse) 1/2 cup

Jowar Flour / Millet flour/Sorghum flour 1/2 cup

Gram Flour/Besan 1/2 cup

Rice flour 1/4 cup

Bottle gourd /Gheeya/Lauki 1/2 (grated)

Tomatoes 1 (chopped)

Green chillies 2

Ginger 1 inch piece

Garlic cloves 3-4

Coriander/Cilantro 3 tablespoon

Turmeric powder/Haldi 1/4 tsp

Cumin seeds/Jeera 1 tsp

Ajwain/carom seeds/bishops weed 1 tsp

Garam masala (1/4 tsp)

Oil 2-3 tablespoon

Mustard seeds /Rai 2 tsp

Sesame seeds /Til 2 tsp

Salt to taste

Water as required


Mix all the flour together in a mixing bowl. (You may omit Rice flour if preparing for diabetic persons)

Grind ginger, garlic and green chillies to paste. Add them to the flour mixture.

Add bottle gourd,coriander and tomatoes. Now add salt,turmeric powder, cumin seeds, ajwain and garam masala & mix well.

Slowly add water to the mixture to make a thick batter.

Heat a small karahi/wok/small size deep frying pan. Pour two tea spoon of oil in it. When heated add 1/4 tsp mustard seeds and 1/4 tsp sesame seeds to it. Allow it to splutter. Now pour two tablespoon thalipeeth batter in the pan. Press gently with the help of a round spoon into a thick pan cake.

Cover the pan with the lid. Allow it to cook on a low flame for 3-4 minutes. Open the lid and flip it over to cook the other side for few more minutes.When cooked,take the pancake out and repeat the procedure to make another round of multi grain pancake/thalipeeth.

Serve hot with Spicy tomato chutney,pickles and Raita or Tea.

Makes 8 small size thalipeeth/4 big size thalipeeth.

Serves 2

P.S. You can add any vegetables of your choice to thalipeeth like onions, radish, cucumber peas, carrots etc.This will add variety to the recipe.Also you can use  left over rice, dal/lentils, porridge/khichadi to thalipeeth,this will add to its crunchy texture.Some people also add bajra/pearl millet and nachni /ragi flour to thalipeeth.

We can also prepare the thalipeeth flour mix in advance by mixing all the flours and dry spices in the above mentioned proportion.This mix is known as Bhajani flour and it is commonly prepared in many Maharashtrian homes.This is a time saving tip for working women who wants to serve wholesome meal to their family.

Spicy Tomato Chutney/Dip

Spicy tomato chutney


Tomatoes 3 chopped

Onion 2 chopped

Green chillies 2 chopped

Ginger 1 inch piece chopped

Curry leaves 8-10

Red chilli powder 1/2 tsp

Mustard seeds 2 tsp

Salt to taste

Oil 2 tablespoon


Heat oil in a pan.Add mustard seeds and allow it to splutter. Add curry leaves,green chillies and ginger & cook for a minute.

Now add onions and saute for 2-3 minutes. Add tomatoes and cook till the tomatoes turn soft. Add salt and red chilli powder & mix well.

Turn off the flame. Cool the mixture. Grind it in electric mixer coarsely to make the chutney/dip.

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2 Responses to Thalipeeth (Multi Grain Pancake)

  1. pari says:

    can we use normal Ashirwad Aata?

    • Hi pari..
      You may use aashirwad atta if you don’t have coarse flour with you..However coarser flour adds to the crunchier texture ..
      Since we are adding other multi grain may use normal atta to won’t alter its taste. 🙂

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