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🇮🇳
Instructions
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
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🇮🇳
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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
Rate this recipe
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