Start Reading Mode

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 cup sorghum flour
¼ cup besan flour
¼ cup wheat flour
¼ cup bajra
¼ cup rice flour
1 tsp ginger garlic paste
2 green chilli - finely chopped
¼ tsp turmeric
½ tsp coriander powder
½ tsp cumin powder
¼ tsp ajwain
2 tsp sesame seeds
2 tbsp coriander - finely chopped
1 onion - finely chopped
½ tsp salt
1 cup water (for kneading)
oil for roasting

Nutritional information

187.21 g
105.96 g
45.58 g
1395 mg
264 mg


  • Veg
  • 25 mins
  • Serves 4
  • Easy



Thalipeeth is a type of savory multigrain pancake that is popular in Western India. Traditionally the dough is made using a flour known as bhajanee, which is made utilizing various roasted grains. Thalipeeth also uses a variety of different spices, including coriander and cumin seeds. Although you can eat thalipeeth with whatever suits your fancy, it is traditionally served alongside buffalo milk, ghee, or yogurt. Feel free to taste test it alongside various sides and dishes. It is very quick to prepare, so you can really go at it.

Health Benefits

This thalipeeth recipe makes use of several different types of flour, the most interesting of which is the sorghum flour. Sorghum is a type of cereal grain with its own particular set of health benefits. The grain has been known to play a role in preventing certain types of cancer, regulating diabetes, and improving digestive health. It is also gluten free which makes it a great alternative for people with a gluten intolerance like, celiac disease.

(Visited 33 times, 1 visits today)

How to make Thalipeeth

  • Add 1 cup jowar flour, ¼ cup besan, ¼ cup wheat flour, ¼ cup bajra and ¼ cup rice flour in a large mixing bowl.
  • Add the ginger garlic paste, green chilis, turmeric, coriander powder, cumin powder, ajwain, sesame seeds, coriander, onions and salt.
    • Mix well.
  • Add ½-1 cup water or more as needed to begin kneading the dough.
  • Pat a small ball of dough over oiled butter paper.
  • Drop the sheet upside down over the hot griddle gently.
    • Peel off the butter paper sheet slowly without breaking the thalipeeth.
    • Smear some oil over the thalipeeth.
  • Cover and cook both sides at a medium temperature.
  • Serve the thalipeeth with butter, pickle and curd.


Thalipeeth is eaten on Hindu fasting days.

Tendli Bhaat
Tendli Bhaat
Vangi bhath
Vangi Bhath
Tendli Bhaat
Tendli Bhaat
Vangi bhath
Vangi Bhath

Add Your Comment