Thalipeeth

Ingredients:

Total 2 cups flour mixture
-1/2 cup besan (chickpea flour)
-1/2 cup rice flour
-1/2 cup atta (whole-wheat flour)
-1/2 cup ragi (millet) flour
2 tbsp rava (cream of wheat)
1 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
2 tbsp minced onion
4-5 green chillies, minced
2 tbsp cilantro, minced
salt to taste
vegetable oil for cooking

Method:

Mix all the ingredients (except oil) together to make a soft pliable dough.

1.The dough is fairly sticky and the traditional way is to use your hands to pat it into a pancake before cooking it.

2. A thick plastic bag rubbed with some oil is ideal as a work surface.

3.Oil the bag, then oil your hands lightly and place a golf-ball sized ball of dough on the plastic. Use the tips of your hands to pat the dough into a flat shape.

4.Make a few small holes in the pancake (while cooking, you can slip drops of oil into these holes to cook the thalipeeth more evenly).

5.Heat 1 tsp oil in a non-stick pan.

6.Gently turn the plastic sheet upside down and ease off the thalipeeth onto the pan.

7.Use a small spoon to place tiny drops of oil into the holes in the thalipeeth.

8.Cook till browned and crispy on both sides.

9.The traditional way to serve thalipeeth is with green chutney and either some plain yogurt or a dollop of butter.