|Place of origin||India|
|Region or state||Maharashtra|
|Main ingredients||Flour (Chana daal, Urad daal, coriander seeds, cumin seeds, wheat, and rice)|
Thalipeeth is a type of savoury multi-grain pancake popular in Western India. The dough is prepared from a flour called Bhajanee made from roasted grains, legumes and spices. For bhajanee, the grains include rice, wheat, bajra, and jowar. Legumes include chana and urad. Coriander seed and cumin seeds are the preferred spices in making bhajanee. When preparing the thalipeeth dough onion, fresh coriander and other vegetables and spices are added. Thalipeeth is usually served with white water buffalo milk butter, ghee or yogurt. The dish is very popular in Maharashtra.
In a variation from bhajanee, flour made from tapioca (sabudana), and Rajgira (Amaranth) is used to make a thalipeeth on Hindu fasting days.
- List of Indian breads
- Kapoor, Sanjeev (2000). Sanjeev Kapoor’s Khana khazana: celebration of Indian cookery. Mumbai: Popular Prakashan. p. 8. ISBN 9788171546800.
- Khatau, Asha (2004). Epicure S Vegetarian Cuisines Of India. Mumbai: Popular Prakashan ltd. p. 63. ISBN 81-7991-119-5.