Thalipeeth, Thecha & Shevayachi Kheer from Maharashtra

After a one day break, we resume the second week of Buffet on Table, month long blogging marathon. The theme for this week is Indian states. For the next 6 days, I will be posting a recipe(s) from one state a day for next 6 days. In 6 days I will be doing 6 different states. I start the first day of this week with Maharashtra.

Thalipeeth, Thecha & Shevayachi Kheer 1, Thalipeeth, Savory pancake, Thecha, Shevayachi Kheer, Maharashtrian Food, Maharashtrian Cuisine, Blogging Marathon, Indian Food, Buffet on Table

During blogging marathon meet this past February, Pradnya gave us all a goodie bag which had spices and some ingredients common in a Maharashtrian kitchen. Along with the spices, she also gave us a recipe book with recipes to use up the spices that she shared with us. Most of those recipes are also on her blog. Since I got back from my India trip in March, I got busy with the Fire Up the Oven marathon and later was busy with family visiting us from India. I never got to use the ingredients she had given me. I finally opened her goodie bag last month and made thalipeeth and shevayachi kheer using the ingredients she gave.

Thalipeeth, Savory pancake, Maharashtrian Food, Maharashtrian Cuisine, Blogging Marathon, Indian Food, Buffet on Table

Thalipeeth is a savory flatbread or a pancake prepared with mixed flours. Pradnya had given us thalipeeth flour and I used it for this preparation. She also gave us some whole wheat vermicelli which I used for the shevayachi kheer. Thalipeeth is usually served as a snack but it makes a meal in itself when served with curd. To make this meal complete, I made thalipeeth, thecha and shevayachi kheer for the dessert.

Recipe for thecha is here.
Shevayachi Kheer recipe here

Source: Pradnya
Total Time: 40 - 50 minutes
Cooking Time: 30 - 40 minutes
Yields: 6 - 7

Ingredients:

2 cups Bhajani (thalipeeth flour)
½ cup chopped Onion
½ cup loosely packed chopped Cilantro
3 - 5 Green chilies paste or 2 tbsp. Green Chilies Paste (adjust to taste)
¾ tsp. Salt (adjust to taste)
¾ - 1 cup Water (microwave for 30 seconds)
2-3 tbsp. Oil

Preparation:

Mix bhajani, onion, chili paste, salt, cilantro in a bowl. Make a soft pliable dough using water. You may need less than 1 cup of water to make the dough.
Let the dough rest for 10 - 15 minutes.
Divide the dough into 6 - 7 lemon size balls.
Take a plastic sheet or a ziploc bag, wipe it with some water.
Place a ball on the damp plastic sheet and press the dough ball into a flat disc or roti using fingers to make the thalipeeth. When making the thalipeeth, dampen fingers to easily flatten the dough.
Make 6 - 8 holes on the thalipeeth depending on the size of the thalipeeth. These holes will aide in even cooking of the thalipeeth.
Heat a tawa or a griddle. Add a teaspoon of oil and spread it.
Place the thalipeeth on the hot griddle, cover and cook for 3-4 minutes on medium flame until the bottom side is brown & cooked. Drop some oil in the holes on the thalipeeth and flip it around. Cook for another 3 - 4 minutes until the other side is brown and cooked.
Repeat the same with remaining dough.
Serve hot with thecha or green chutney or some lime pickle.

This day in 2014: Crostini with Cherry Tomatoes & Mozzarella