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Thalipeeth is a popular savoury multigrain flatbread that is particular to Maharashtrian Cuisine. Bhatache thalipeeth is made using leftover rice that is mixed with multigrain flours, vegetables and spices. This makes the perfect breakfast dish and is served along with curd or butter. It is also known as Shilya bhatache thalipeeth. This is a vegan recipe.
Traditionally thalipeeth is made from Bhajani (powder mix of various flours, lentils and spices). Many households in Maharashtra prepares this Thalipeeth Bhajani at home and store it in an air-tight container to use when needed. Nowadays they are easily available in any Indian grocery store.
When it comes to leftover rice recipes, there are so many recipes that are normally prepared in every household in India like Phodnicha Bhat (Spicy Tempered Rice), Lemon Rice, Rice Pakoda, Fried Rice, Masala Rice, Cutlets to name a few.
Rice is the staple food of India, an important part of our diet, and we Indians love rice in any form. No wonder there is always some leftover rice sitting quietly in our refrigerator that needs to be experimented with.
I have already shared two recipes that are made using leftover rice – phodnicha bhat (spicy tempered rice) and rice pakoda. Apart from these two, the most loved recipe using this leftover rice at home is making thalipeeth out of it.
Bhatache thalipeeth is a delicious, healthy, nutritious, crispy and easy snack recipe. Made with leftover cooked rice which is slightly mashed and mixed with healthy flours like besan (gram flour), jowar (sorghum flour), gheu (wheat flour) along with lots and lots of onions and spices. Sometimes I add whole coriander seeds, they give out soo much flavour and crunch.
You can serve these bhatache thalipeeth for breakfast or snacks. We sometimes make them as an accompaniment for the meals too. You can pack these for kids lunch box too along with tomato ketchup. It’s healthy, tasty and filling too.
Unlike roti, theplas and parathas these thalipeeth cannot be rolled out using a rolling pin. You need to pat them gently using your fingers in a circular motion to get the round shape. Same as we do for pizza dough. Small holes are made all over the thalipeeth to drizzle oil so that they can cook evenly on both sides.
So next time if you have some leftover rice and in a mood for thalipeeth, make this incredibly tasty bhatache thalipeeth and serve with white butter (loni) or dahi or any pickle or chutney.
To make this Bhatache Thalipeeth, I have used:
Leftover Rice – Leftover rice makes the best thalipeeth instead of freshly cooked rice. As leftover rice is little bit dried out, it gives a nice texture and crispness to this thalipeeth.
Flours – I have used 3 basic flours in making this thalipeeth. Besan (gram flour), Jowar (Sorghum Flour) and Gheu (Wheat flour). For making it gluten-free, skip the wheat flour and use any other multigrain flour of your choice.
Onions – Thalipeeth is incomplete without lots and lots of onions. Never skip onion in this recipe.
Spices – I have used red chilli powder, cumin powder and coriander powder.
Cilantro – I have used finely chopped coriander leaves for the taste and colour.
Let’s see how to make this crispy, tasty, healthy and nutritious Bhatache Thalipeeth using leftover rice with staple basic ingredients in your home kitchen.
Serves: Makes 4-5 small thalipeeth
Prep time: 10 minutes
Cook time: 30 minutes
Cooking level: Moderate
- 1 1/2 cups leftover cooked rice
- 2 medium onions finely chopped
- 1/3rd cup Jowar flour (sorghum flour)
- 1/3rd cup tablespoon Besan (gram flour)
- 1/3rd cup tablespoon Wheat flour
- 1-2 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder (jeera powder)
- 1 1/2 teaspoon coriander powder (dhania powder)
- 1 tablespoon coriander leaves finely chopped
- Salt to taste
- Oil for cooking
- Before we start with thalipeeth, you will need to have a plastic sheet or a ziplock bag to pat the thalipeeth dough.
- Let’s begin to make this simple and flavorful bhatache thalipeeth.
- On a wide plate or in a bowl add the leftover boiled rice. Using a potato masher or with your hand, mash this rice.
- Add chopped onions, jowar flour (sorgham flour), besan (gram flour), wheat flour, red chilli powder, turmeric powder, coriander powder, cumin seed powder, finely chopped coriander leaves and salt.
- Mix well and check the seasoning. This is the time when you can adjust the seasoning as per your taste.
- Now without using any water, start to bind the dough. The moisture from onions and rice will be enough to bind this bhatache thalipeeth dough.
- Once the dough is ready, start making thalipeeth. Do not make this dough in advance as it releases water. Hence once the dough is kneaded, immediately start making the thalipeeth.
- Take a medium size ball of this dough and place it on the plastic sheet / zip lock bag. Apply oil or water to your finger and palm and start patting it gently using your fingers in a circular motion to get the round shape.
- Make small holes all over the thalipeeth to drizzle oil so that they can cook evenly on both sides.
- Heat a skillet / tava and add a teaspoon of oil and spread evenly with the help of spatula.
- Gently pick up the thalipeeth and place it on the skillet.
- Add oil around the thalipeeth and also in the holes that we made. Cover with lid and cook on low flame for about 3-4 minutes.
- Now remove the lid and flip the thalipeeth and let it cook on a medium flame for 5 minutes. Keep on flipping occasionally till thalipeeth turns golden brown on both sides and is cooked perfectly.
- Garma garam Bhatache Thalipeeth is ready.
- Serve with curd or butter.
Incase you feel the dough is getting sticky, add little jowar flour (sorghum flour) to it.
Incase you want to use fresh cooked rice, then cool it completely to the room temperature before making thalipeeth.
You may also used crushed green chillies instead of Red chilli powder.
If you do not have leftover rice and still want to go ahead with this recipe, you may use rice flour instead of cooked rice. The taste would differ a lot though.