Book Title: Uncommon Food to Value Added Products: A Comprehensive Study
Editor: Dr. Swati Nakhale
ISBN: 978-81-971828-5-3
Chapter: 1
DOI: https://doi.org/10.59646/fvapc1/163
Author: Tejashri Harish Khatawkar, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India
Abstract:
Thalipeeth is made by using Cereals and pulses in combination. Cereals and pulses are the most important staple diet of the population all over the world. Cereals are cheapest source calories and provide adequate nutrient while pulses provide adequate amount of protein and other nutrients therefore, combination of cereals pulse provide balance diet. Thalipeeth is a Maharashtrian ethnic product and consume during snacks. Thalipeeth is multigrain thin unleavened pancake generally consume along with curd or chutney. Generally a mixture of wheat, rice, Bengal gram dal, black gram dal, ragi, sorghum used for flour of thalipeeth. During making of thalipeeth, Mixture of grains first clean and then roasted for 10-15 min to obtained desirable pleasant flavour. Resultant flour is mixed with fresh spices like chopped onion, garlic, and coriander, spices powder like ajwain, cumin, chilli powder, turmeric, and asafoetida as per the taste, further water is added in the mixture and then it is kneaded into a smooth sticky dough unlike bhakari, a small dough piece is rolled on wet piece of cloth (thickness of 2-3mm in round shape) and transferred to hot pan seamer with oil, then it is the covered for 3-5 min and few holes are punched to facilitate the steam to escape out.