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12 Comments

  1. Once my mother was visiting me in Mumbai, and I made this for her. She said that mine was better than hers. My most favourite day!!!5 stars

  2. I have tried making thalipeeth today. It’s tasty and delicious
    Perfect.

    Thank you for the recipe.5 stars

  3. Is it possible to make without rice flour? In our house, bajra taste is not appreciated much so if I have to skip bajra and use ragi and/or urad flour then how would the proportions vary? Also does it stay soft for longer time? Thanks in advance.

    1. Yes, you can use any flour – does not matter. I also make with ragi flour at times. It does not stay soft for a long time. The softness varies with the proportions and type of flour added. The proportions for replacing bajra flour will be:

      Rice flour – total of ½ cup [here you can add ¼ cup (wheat flour) atta more so that it is balanced with the rest of the ingredients like the spices and herbs]
      Ragi Flour – ½ cup
      Urad flour – ½ cup

  4. Perfect …all of your receipe are perfect and nicely explained… pictures are clear. All Maharashtrian receipe. Very quickly I can check. I googled your vegreceipes first.

  5. Hi Dassana,
    Awsome recipe !
    Can I make thalipeeth only with wheat flour and besan ? If yes, how much quantity of besan should I use ? Can I add rava in this ?5 stars

    1. hi aishwarya, firstly thanks. you can make thalipeeth with besan and wheat flour. you can add rava also. use half cup each of atta and besan. add 2 tablespoons rava. add less water and make the dough. reduce the spices and herbs also. hope this helps.

  6. Hi Dassana,
    Thank you so much for adding Thaleepeeth receipe.I always thought why you never added this receipe, Trust me even yesterday I thought the same.5 stars

    1. Welcome Vaishali. It was in my mind also for a long time. But you know Indian cuisine is so big to cover, So some good recipes are still not on the blog.