Rajgira Thalileeth~Fasting Special
A gluten-free flatbread, Rajgira Thalipeeth, is perfect for your next fasting day or vrat.
Servings: 15 pancakes
Calories:
Equipment
- 1 Bowl for mixing
- 1 Grater
- 1 Non-stick tava/skillet
- 1 Spatula
- Plates to serve
- Baking paper or Foil to make the second batch of thalipeeth
Ingredients
- 1 cup Rajgira flour
- 2 Potatoes boiled and grated
- 1 cup sago crushed
- 4 tablespoons Peanuts roasted and coarsely crushed
- 3-4 Green chillies chopped fine
- ½ teaspoon Lemon juice
- Salt to taste
- 2 tablespoons Coriander leaves finely chopped
- Ghee for greasing and cooking
Instructions
Making the Dough:
- In the chutney jar of your mixer, crush the Sago. I add the green chilli to the Sago and run the mixer.
- In a wide bowl, add the rajgira flour, sago flour, grated potato, peanuts, lemon juice, chillies, salt and coriander leaves. Mix well.
- Use water if you need to make soft dough.
- Make small balls of the dough and set aside.
Making the Thalipeeth:
- Grease a non-stick tava/skillet with ghee.
- Gently pat with your fingers a small ball of the dough in a small circle. Make a hole in the centre of the tahlipeeth. You can do this directly on the pan.
- In case the dough loses shape or cracks, dip your hand in water and reshape the circle. The water also helps prevent sticking to your fingers.
- On low flame, cook the thalieeth covered.
- When the Thalipeeth looks dry or sticks to the pan, drizzle a little ghee.
- You will find it easier to flip the thalipeeth when it gets brown on one side.
- Cook till the other side turns golden brown.
- Transfer to a plate and serve with curds.
Making the balance Thalipeeth:
- Meanwhile, on a baking paper or foil, apply a little ghee and press the dough balls into thalipeeth. Make a hole in the centre.
- Transfer these to the hot skillet carefully and cook similarly.
Video
Nutrition
Serving: 1pancake