Upvaas Thalipeeth Recipe
Upvaas Thalipeeth is a typical Maharashtrian pancake usually made during religious fasts. Flours of Barnyard millet (Sama, Bhagar), Amaranth (Rajgira), Sago (Sabudana), Singada (water chestnut) are mixed with grated potato and a few spices to make this delicious Thalipeeth. You can make this ahead of time and stock it in the refrigerator. This flavourful Upvaas Thalipeeth makes for a wholesome breakfast or meal not only for fasts but also on regular, non-fasting days.
If you like this recipe, you can also try other Savory Pancake recipes such as
For the upvas thalipeeth flour mix
- 1/2 cup Barnyard Millet (Bhagar Flour)
- 1/2 cup Rajgira Flour (Amaranth Flour)
- 1/2 cup Tapioca Flour (Sago)
- 1/2 cup Singoda Flour (Water Chestnut) For the thalipeeth:
- 2 Potatoes (Aloo) , peeled and grated
- 1 teaspoon Cumin seeds (Jeera)
- 2 to 3 Green Chillies , crushed or finely chopped
- 2 to 3 teaspoons Coriander (Dhania) Leaves
- 2 tablespoons Groundnut powder
- Salt , to taste
- Ghee , as required for cooking and greasing
How to make Upvaas Thalipeeth Recipe
To begin making the Upvas thalipeeth, first mix all the flours in a mixing bowl.
In a heavy bottom pan and on low heat, dry roast the flour mixture for 2 to 3 minutes till you get the typical aroma. Stir continuously.
Cool and use as required. For the Thalipeeth, in a mixing bowl add all the ingredients except ghee.
Mix and add water to make a soft dough. Divide the dough into 4 to 5 portions.
Grease a non-stick griddle (pan) with some ghee. Place one portion of the dough in the pan and pat with your fingers to make a circle (4-5 inch).
Make a hole at the centre and 4 more around it using the tip of your finger.
Drizzle some ghee in these holes. Cook covered on low heat till the underside cooks and turns brown.
Flip and cook on the other side for a minute. Repeat for the rest of the dough. You can use a plastic sheet/banana leaf to pat the dough.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.