Thalipeeth
Thalipeeth (pronunciation: /ˈθælɪpiːθ/) is a type of savoury multi-grain pancake popular in Western India. It is a special Maharashtrian dish.
Etymology
The term "Thalipeeth" is derived from the Marathi language, where 'Thali' means 'plate' and 'peeth' means 'flour'.
Ingredients
Thalipeeth is made from a mixture of grains, which can include sorghum, pearl millet, rice, wheat, and legumes. This mixture is known as Bhajani. Other ingredients can include onion, coriander, and spices such as turmeric and cumin.
Preparation
The Bhajani flour is mixed with water to form a dough. The dough is then flattened into a round shape and cooked on a hot tava (a flat or slightly concave disc-shaped frying pan) until it turns golden brown.
Nutritional Value
Thalipeeth is a nutritious dish as it is made from a mixture of different grains and legumes. It is high in protein, fiber, and other essential nutrients.
Related Terms
- Bhajani: A mixture of grains and legumes used to make Thalipeeth.
- Tava: A flat or slightly concave disc-shaped frying pan used to cook Thalipeeth.
- Sorghum: A type of grain used in the Bhajani mixture.
- Pearl millet: A type of grain used in the Bhajani mixture.
- Rice: A type of grain used in the Bhajani mixture.
- Wheat: A type of grain used in the Bhajani mixture.
- Legumes: A type of plant used in the Bhajani mixture.
External links
- Medical encyclopedia article on Thalipeeth
- Wikipedia's article - Thalipeeth
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