Sooji Thalipeeth Recipe

Rava Thalipeeth or Sooji thalipeeth is a delectable and versatile Indian flatbread. It is a very adaptable recipe and you can make variations that help finish leftovers or hide veggies. The basic ingredients used are rava/sooji with onions, coconut and green chillies.

With my instructions, you can make an easy breakfast recipe, a hearty brunch, or a satisfying snack. I love making thalipeeth for dinner, it’s comforting. Not only that pack it off in lunchboxes and my picky teenager returned it empty. 

This thalipeeth is inspired by the cookbook Potpuja by Usha Vaman Bale. A gift by my friend Prashanti and her daughter Rucha it is a treasure trove of Goan recipes.

We love these and make them often Bajra Aur Gur Ki Roti, Akki Rotti, Mixed Millets And Dal Dosa Recipe. But these are not all linking my category of flatbreads which is a work in progress.

Ingredients

These are your ingredients for quantities please check the recipe card.

• Semolina: also called rava or sooji use the fine variety also called Bombay rava.
• Coconut: fresh grated or frozen coconut do not skip this.
• Onions: I use the red variety use any kind you have.
• Green chillies: adjust to suit your taste.
• Salt: to taste use table salt.
• Water: to mix the ingredients use as needed.
• Oil or ghee: you can use either one. It is for greasing and drizzling.

Optional but recommended ingredients

• Sugar: optional use to adjust the taste.
• Ginger: grate and use again optional.
• Green onions: both the onions and the greens.
• Green coriander leaves: add chopped for a lovely aroma.
• Veggies: like carrots, fenugreek, spinach, cucumber, boiled and mashed pumpkin.

To serve

• Butter
• Onion chutney
• Yogurt

Instructions

• In a bowl add the the coconut, finely chopped onions and chillies. If using add the chopped coriander leaves, chopped green onions, salt and grated veggies(I used cabbahge) ginger and sugar. Crush them all with your fingers for about 3-4 minutes. The action will release some water. (you can use the food processor to chop)

• Next, add the rava and water mix to make a dough. Let it rest for about 10-15 minutes. (I prefer to keep it overnight in the refrigerator).

• The dough will absorb the water and it will be a bit dry. Add some water if needed.

• Meanwhile, get your skillet and grease it with oil/ ghee. Set out oil in a small bowl with a spoon. You will also need a parchment paper about 8 by 8 inches.

• The first thalipeeth can be made directly on the skillet. So break a small ball of the dough. A tennis ball-sized one is fine.

• For the first one place the ball in the centre of the skillet and with your fingers flatten it out. Make it as thin or as thick as you want.

• You will get finger marks on the thalipeeth that is fine it is supposed to be like that.

• Place on the stove and drizzle about a teaspoon of oil/ ghee.

• Cover and cook on medium heat till there are brown specks on the thalipeeth.

• Flip and cook the other side similarly. Use the oil/ ghee if needed.

• Once ready serve immediately with a dollop of Homemade butter, chutney and curds.

Now

• As the thalipeeth cooks on the parchment apply a little oil. Place another ball of the dough and get the next thalipeeth ready similarly.

• Transfer the thalipeeth to the hot skillet after removing the earlier one. You just need to place it thalipeeth side down and remove the parchment. You can reuse the parchments for the next one.

Substitutions

• In place of semolina, you can use bhajanee flour or even a mixture of any flour you have.

Variations

• Vegetable Rava Thalipeeth: The most common variation for any thalipeeth. Add grated vegetables such as carrots, cucumbers, mashed pumpkin, zucchini and spinach. Finely chopped bell peppers into the sooji thalipeeth batter.
• Leftovers Thalipeeth: In the past, I used to grind up leftovers like dal curry and vegetables. The usual suspects were veggies like cabbage salad, cauliflower aloo. Add bhajanee, rava and make thalipeeth. New taste with every time!
• Thalipeeth Franky: I wish I had the pictures now. The dough for thalipeeth I roll into fat cigar-like rolls. They were about 3 knuckles long( they looked like hotdogs). Fry these in oil on low flame and flip them till they cook well. Make a chapatti wrap, and slather the chapati or tortilla with cream cheese, and sauce. Add veggies like cucumber and tomato. These wraps were a hit in the girl's tiffin boxes.
• Masala Rava Thalipeeth: Spice up your thalipeeth, with spices like cumin and coriander seed powder. Add some red chilli powder, turmeric and herbs like coriander leaves. This thalipeeth tastes exactly like the bhajanee thalipeeth.
• Tomato Rava Thalipeeth: In the rava thalipeeth mix chopped tomato and bell pepper. Add some turmeric and chilli powder for the extra zing.

Equipment

• Knife and board
• Bowls 
• Food processor (optional)
• Skillet
• Turner
• Plates to serve

Storage

• Store the dough in the fridge in an airtight container for a day. The onion and coconut make the batter runny and it smells bad.
• The cooked thalipeeth stays good for a day at room temperature. Never tried freezing them so if you try let me know and I will update here.

Pro Tips

• You can also use foil or clean moistened muslin cloth in place of the parchment.
• Wait for the skillet to cool down if you have the time.
• In a pinch, I have run water on the back of the skillet and reuse the cooled skillet. This I will not recommend especially for a non-stick pan. Even if the iron skillet is heavy you may hurt yourself. Please be very careful if using this tip. There is a lot of steam and heat involved.
• You can use 2 skillets one that is cooking and the other cooling.

FAQ

• What is thalipeeth?
  

  Thalipeeth is a pancake, a flatbread famous in Maharashtra and North Karnataka. “Bhajanee” flour to make this savoury pancake. Bhajanee is prepared by milling roasted lentils, millets, cereals and spices.

• Is thalipeeth healthy?
  

  Yes, this versatile dish uses bhajanee a roasted and mixed grain flour. It also allows you to incorporate veggies and herbs of your choice. This increases the taste and nutritional value.

• How do you cook thalipeeth?
  

  Simply make the dough and press it on the skillet with your fingertips. Drizzle oil or clarified butter and cook. Serve piping hot and flavourful thalipeeth with chutney, curds and a dollop of butter!

• How do I make Bhajanee?
  

  Bhajanee is available in stores but you can make some instant bhajanee at home. Mix together flours like bajra, jowar, chickpea flour and whole wheat flour. Spices like dhania jeera powder, chilli powder turmeric and salt. Add onions, coriander leaves and veggies like fresh fenugreek, radish leaves or spinach.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with Sooji Thalipeeth Recipe recipe:

Summary: Rava or Sooji thalipeeth is an easy-to-digest flatbread. You feel full for a long time. You can hide veggies, flour and millet that are not-so-popular. Since this thalipeeth is made at home with minimum oil it is definitely healthier. Try making some today and share them on social media. Please tag me in your post.

Sooji Thalipeeth Recipe

Sooji Thalipeeth, also known as Rava Thalipeeth, is a delightful and versatile Indian flatbread from semolina (sooji or rava) herbs and spices of your choice.

5 from 4 votes

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Course: Breakfast, Brunch, Dinner, Snack

Cuisine: Indian

Keyword: After School Snack, Asian Cooking, Bachelor Recipes, Comfort food, Flatbread, Rava Thalipeeth, Simple and healthy diet in old age

Prep Time: 15 minutes minutes

Cook Time: 8 minutes minutes

Resting time;: 15 minutes minutes

Total Time: 38 minutes minutes

Servings: 10 flatbread

Calories: 0.167kcal

Author: ArchanaPotdar

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Equipment

• Knife and board
• Bowls
• food processor
• Non-stick tava/skillet
• Kitchen turner
• Plates

Ingredients

• 2 cups semolina
• 1 cup coconut
• 2-3 onions finely chopped
• 2-3 green chilli finely chopped
• salt to taste
• 1 cup water approximately
• 2-3 tablespoon oil or ghee, for greasing

Optional but Recommended Ingredients:

• 3 teaspoon sugar
• 1 inch ginger grated
• 1 bundle spring onion greens about 2 cups
• ½ cup coriander leaves chopped
• 1 cup mixed vegetable I used cabbage

To serve

• butter
• chutney I used onion chutney
• yoghurt

Instructions

Preparing the ingredients and the Mixture:

• Chop the onions, green chillies, coriander leaves, veggies I used cabbage. (I use the food processor and process them). Chop the green onions. Use a teaspoon and peel the ginger then grate it. Grate the coconut.
• Crush with fingers and mix the coconut, onions, green chilies, ginger (if using), salt, and sugar (if using).

Make the Dough:

• Add the Rava to the mixture and gradually add water to the mixture to form dough.
• Allow the dough to rest for about 5-10 minutes; it will become drier over time. ( I make this dough in the evening and rest it in the fridge overnight).

Grease and Shape:

• Grease a non-stick tava/skillet with oil or ghee. Take a tennis ball-sized portion of the dough and pat it with your fingers onto the tava/skillet, making it as thin as possible.

Cook Thalipeeth:

• Cover and cook until one side develops small brown specks. Drizzle oil if needed.
• Flip the thalipeeth and cook the other side.

Get the next one ready:

• As the thalipeeth cooks, apply oil to the parchment. Place another ball of the dough and get the next thalipeeth ready.

To transfer the thalipeeth on the skillet:

• Lift the paper with your palm under the parchment paper. The goal is to get the thalipeeth on the hot skillet. So carefully and quickly upturn your plam on the hot skillet so that the thalipeeth is on the skillet. Remove the parchment and reuse it. (do not worry it is easier than I make it sound check the video).

Serve:

• Serve hot with a generous dollop of butter, yogurt and chutney. Homemade butter is a healthier and more flavorful option.

Video

Notes

Note: the first thalipeeth takes about 10-15 minutes. Later as you continue you need about 5-6 on first side then about 4-5 on the flipped side per thalipeeth on medium flame.

Variations:

• You can add vegetables like as carrots, cucumbers, cabbage, mashed pumpkin, zucchini and spinach. Finely chopped bell peppers into the dough. 
• Grind up leftovers like leftovers like dal curry and vegetables add continue. 
• Make a cutlet or a roll and a wrap. 
• Add spices, tomatoes and herbs of your choice.
• In short make the recipe your way.