Upvaas Thalipeeth Recipe
A vegetarian Maharashtrian Recipes recipe with barnyard millet (bhagar flour), rajgira flour (amaranth flour), tapioca flour (sago). Ready in 50 min, serves 4.
Curated bySachin Deshmukh🇮🇳
- 1
To begin making the Upvas thalipeeth, first mix all the flours in a mixing bowl
rajgira flour (amaranth flour)(1/2 cup)tapioca flour (sago)(1/2 cup)singoda flour (water chestnut)(1/2 cup) - 2
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
rajgira flour (amaranth flour)(1/2 cup)tapioca flour (sago)(1/2 cup)singoda flour (water chestnut)(1/2 cup) - 3
Stir continuously
- 4
Cool and use as required
ghee - as required for cooking and greasing - 5
For the Thalipeeth, in a mixing bowl add all the ingredients except ghee
ghee - as required for cooking and greasing - 6
Mix and add water to make a soft dough
- 7
Divide the dough into 4 to 5 portions
- 8
Grease a non-stick griddle (pan) with some ghee
ghee - as required for cooking and greasing - 9
Place one portion of the dough in the pan and pat with your fingers to make a circle (4-5 inch)
- 10
Make a hole at the centre and 4 more around it using the tip of your finger
- 11
Drizzle some ghee in these holes
ghee - as required for cooking and greasing - 12
Cook covered on low heat till the underside cooks and turns brown
- 13
Flip and cook on the other side for a minute
- 14
Repeat for the rest of the dough
- 15
You can use a plastic sheet/banana leaf to pat the dough
- 16
Serve Upvas Thalipeeth along with Dhaniya Pudina Chutney and Boondi Raita for a perfect light dinner or breakfast
Nutrition Facts
Per serving
Rate this recipe
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Upvaas Thalipeeth Recipe
A vegetarian Maharashtrian Recipes recipe with barnyard millet (bhagar flour), rajgira flour (amaranth flour), tapioca flour (sago). Ready in 50 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Directions
16 steps- 1
To begin making the Upvas thalipeeth, first mix all the flours in a mixing bowl
rajgira flour (amaranth flour)(1/2 cup)tapioca flour (sago)(1/2 cup)singoda flour (water chestnut)(1/2 cup) - 2
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
rajgira flour (amaranth flour)(1/2 cup)tapioca flour (sago)(1/2 cup)singoda flour (water chestnut)(1/2 cup) - 3
Stir continuously
- 4
Cool and use as required
ghee - as required for cooking and greasing - 5
For the Thalipeeth, in a mixing bowl add all the ingredients except ghee
ghee - as required for cooking and greasing - 6
Mix and add water to make a soft dough
- 7
Divide the dough into 4 to 5 portions
- 8
Grease a non-stick griddle (pan) with some ghee
ghee - as required for cooking and greasing - 9
Place one portion of the dough in the pan and pat with your fingers to make a circle (4-5 inch)
- 10
Make a hole at the centre and 4 more around it using the tip of your finger
- 11
Drizzle some ghee in these holes
ghee - as required for cooking and greasing - 12
Cook covered on low heat till the underside cooks and turns brown
- 13
Flip and cook on the other side for a minute
- 14
Repeat for the rest of the dough
- 15
You can use a plastic sheet/banana leaf to pat the dough
- 16
Serve Upvas Thalipeeth along with Dhaniya Pudina Chutney and Boondi Raita for a perfect light dinner or breakfast
About this recipe
A vegetarian Maharashtrian Recipes recipe with barnyard millet (bhagar flour), rajgira flour (amaranth flour), tapioca flour (sago). Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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