Make Rajgira Thalileeth for your next fast Pappa.
Since I cannot convince my father from giving up his fasts this is my suggestion to him. Thought in Karnataka Upma, Poha is acceptable for fasting this will be a change.
Rajgira Thalipeeth
Fasts, in India, are a common and frequent occurrence. What is more, they are taken very seriously by families. That said, fasts here do not generally mean no food at all. Quite the contrary actually- fasts entail special preparations and delicious substitutions. Generally while fasting, cereals are avoided.
Rajgira is one such non-cereal rich in nutrients. It literally means “royal grain”. This grain is, however, not native to India, but was cultivated by the Aztecs for more than 8000 years. The story of how it came to India is lost in the pages of history. There, it was known as Amaranth, which means “deathless.” Amaranth was the staple of the Aztecs until it was banned after the conquest of the Aztec nation. The plants, however, continued to grow as weeds. During the year 1970 however, the USA revived the grain and it is now available as flour and an oil seed.
The versatility of Rajgira or Amarnath (and flour) is perfectly suited for the Indian cuisine. The grains, once puffed can be used to make kheer or chikki. The flour, easily available in stores, can be kneaded for sheeras, halwas, puris, and parathas.
Rajgira Thalipeeth is a part of Simple and Healthy Vegetarian Diet in Old Age my chosen theme for the Mega Marathon we are calling #Cooking Carnival and adapted from here.
Day 18
Rajgira Thalipeeth
Rajgira Thalileeth~ Fasting Special
Ingredients :
- 1 cup Rajgira flour
- 2 Big potatoes, boiled and grated
- 1 cup Sago, crushed
- 4 tablespoons Peanuts roasted and coarsely crushed
- 3-4 Green chilli, chopped fine
- ½teaspoonLemon juice
- Salt to taste
- 2 tablespoons Dhania/ coriander leaves finely chopped
- Ghee for greasing and cooking
Method:
- In the chutney jar of your mixer crush the sago. I added 1 chilli to the sago and ran the mixer. I loved the pungent smell.
- In a bowl add the rajgira flour, sago flour, potato, peanuts, lemon juice, chillies, salt and coriander. Mix well.
- Use water if you need to make soft dough. I did not need.
- Grease a non-stick tava/skillet with ghee take a ball of the dough and gently pat with your fingers to a very small circle.
- In case the dough loses shape or cracks dip your hand in water and reshape the circle. (I did this to the last 2 thalipeeth and they were better looking than this one here.)
- Cook covered use a little ghee when the rajgira thalipeeth appears a bit dry.
- Cook till the thalipeeth turns brown on one side. You will find it easier to flip it.
- Cook till the other side turns golden brown.
- Repeat and make more thalipeeth.
- Serve with curds.
Shobha Keshwani says
Rajgira thalipeeth is a perfect choice for fasting days. It is healthy and filling. I prefer savoury dishes when I fast.
ArchanaPotdar says
😀 me too. Thanks.
Seema Sriram says
I really need to attempt making a thalipeeth. These rajgira thalipeeth you have made look so tempting. Do you serve it with any other sides other than curds?
ArchanaPotdar says
Fasting days its curds but try pickle, the Indian ones and raita.
Priya Srinivasan says
Rajgira thalipeeth looks hearty arch! In south it is mostly idly/dosa or upma for fasting days. The peanuts must be adding a nice crunch to the thalipeeth. An wholesome nutritious meal.
ArchanaPotdar says
I know about upma, dosas no 😀 Thanks.
Sujata Roy says
Wow Archana rajgira thalipeeth looks superbly delicious. Not only for fasting days but I would love to have it for feasting. I have some sago flour, I think I can use it to make this delicious thalipeeth.
ArchanaPotdar says
😀 thanks.
Jayashree T.Rao says
Rajgira thalipeeth is quite new to me. I am yet to get this flour in my kitchen. The thalipeeth looks tasty and ideal for breakfast too.
ArchanaPotdar says
Thanks, Jayashree its delicious.
Mayuri Patel says
Love making rajgira thalipeeth as a breakfast option even when not fasting. Like how you've added sago flour to it. I sometimes make with soaked sago. Will try next time with sago flour.
ArchanaPotdar says
Thanks, Mayuri.
Kalyani says
with the remaining thalipeeth flour, I think this is going to be made very very soon ! love the adition of potato n fasting ingredients here to make is filling and spicy ! yum.
ArchanaPotdar says
😀 thanks.