Jowar Thalipeeth Recipe with Ingredient Sourcing Information in Germany

Thalipeeth is a savoury breakfast dish from the western state of Maharashtra in India. It is made by combining grains, vegetables, and spices. Today, I am sharing Jowar Thalipeeth. The millet Sorghum is called Jowar in Hindi and a few other Indian languages. Therefore, this recipe uses Sorghum flour as the main ingredient. I have also added lentil flour, fresh vegetables, and a few spices. All the ingredients are combined by adding water. The resulting mixture is a loose dough.

This mixture doesn’t bind like wheat flour dough because it has no gluten. Therefore, it can’t be flattened and rolled using a rolling pin. So, the technique is to make a loose mixture by combing the flour with water and then taking a small portion of the mixture at a time, tapping it using wet hands and spreading it evenly on the pan and frying it.

In the olden times, a Thali ( a big plate for serving meals) was used for this purpose. The bottom part of the thali, which has a flat base, was greased. Then, a portion of the mixture was put on the greased side, tapped and spread evenly using wet hands. Then, it was carefully ‘peeled off’ and transferred to a pan for frying. Hence, the dish got its name-Thalipeeth, i.e., something that is made by tapping on a Thali (plate). Nowadays, silicon sheets have replaced the Thalis, making the job easier.

If you make a mixture similar to a dough, you can use a silicon sheet for making Thalipeeth. Grease the silicon sheet, spread the dough using wet hands on the sheet, and then transfer this to a pan.

But I don’t like making dough for thalipeeth. I have observed that if the mixture is made like a dough, the thalipeeth becomes dry and hard. I like my Thalipeeth soft and moist. So, I keep the consistency of the mixture somewhere between a batter and a dough. I put the mixture on a greased cold ( read: not hot) pan. I tap and spread the mixture on the pan and then heat it and pan-fry the thalipeeth. I have used this technique in my recipe. Also, in my recipe, I have made Thalipeeth flour at home. You can skip the step if it is too much work for you. You can buy readymade flour, combine them in the ratios mentioned and use it to make Thalipeeth. I will talk more about it later in the article.

Jowar is an energy-packed gluten-free millet rich in fibre, protein and minerals. The inclusion of lentil flour and vegetables makes it nutrient-dense. It is a filling and delicious breakfast.

Here: Thalipeeth served with butter and mirchi ka thecha.

So, let us start with the recipe:

Equipment Used:

• Pan for roasting the grains: https://amzn.to/46IpdVx
• Mixer Grinder: https://amzn.to/3PSsEC2
• Sieve: https://amzn.to/3tAASHt
• Mixing bowl: https://amzn.to/3F3RhH0
• Knives: https://amzn.to/3Lg64Bj
• Chopping Board: https://amzn.to/3K0dh8L
• Flat Pan: https://amzn.to/41rC8Im

Ingredients needed to make Jowar Thalipeeth:

Ingredients for Thalipeeth Flour ( You can make it and store it in an airtight container and use it as and when you plan to make thalipeeth):

• 3 Cups Jowar Seeds
• 2 Cups Urad Dal
• 1 Cup Besan (Gram Flour)

Ingredients to make Jowar Thalipeeth

• 3 Cups Thalipeeth Flour
• 1 Cup Grated Raddish
• 1½ Cups Chopped Spring Onions
• 2 Green Chillies; finely chopped
• 2 tbsp Sesame Seeds
• 2-3 tbsp Finely Chopped Fresh Coriander
• 2 tbsp Groundnut oil
• 1 tsp Salt
• Water; to combine everything

Additionally

• Groundnut Oil for frying

Method to make Jowar Thalipeeth:

Method to make Thalipeeth Flour

• Dry roast jowar (sorghum) on medium heat for about 10 minutes. Mix constantly with a spatula, or else it will burn. Once roasted, set it aside to cool.
  
  
  
• Dry roast Urad Dal ( Black Gram without Skin) on medium heat for about 10 minutes or till you get a lovely aroma. Constantly mix with a spatula, or else it will burn. Once roasted, keep it aside to cool.
  
  
  
• Let them cool.
  
  
  
• Once cooled, grind these grains in a mixie. Use a sieve to separate the fine flour from the coarse grains. Put the course grains back in the mixie and grind them again.
  
  
  
• Combine this sieved flour with besan (gram flour). Store in an airtight container.
  
  

Method to make Jowar Thalipeeth

• Combine Thalipeeth flour with grated radish, chopped spring onions, green chillies, sesame seeds, oil and salt in a mixing bowl.
  
  
  
• Add water and bring it together. The mixture should be somewhere between a batter and a dough.
  
  
  
• Brush oil on a pan (The pan should not be hot). Put a portion of the thalipeeth mix on the pan. Dip your hands in water. With wet hands, spread it evenly on the pan. Make holes with your finger ( This is done so that the thalipeeth cooks properly).
  
  
  
• Now, turn on the heat to medium. Drizzle some oil along the edge and into the holes. Once the thalipeeth is cooked on one side, flip it and cook on the other side. Again, brush some oil on it and drizzle some along the edge.
  
  
  
• Serve hot with butter, pickle, and yoghurt.
  
  
  

Some Notes:

1. I have prepared the Thalipeeth flour mix in this recipe by grinding the grains at home. If this is too much work and you want to keep it simple, buy readymade Sorghum Flour and Urad Dal Flour from the shop. Combine with Gram Flour in the quantities mentioned above and use.
   
2. You can get creative and change the combinations. Combine any Millet Flour ( Sorghum, Pearl Millet, Finger Millet, etc.) with any lentil ( Chana Dal, Toor Dal, Urad Dal, etc).
   
3. With vegetables also, you can try different vegetables like radish, sambar cucumber, onions, carrots, spring onions, etc.
   
4. Try different herbs like coriander, dill, parsley, etc.
   
5. The mixture you prepare should be between a batter and a dough. If you keep it thick like a dough (which means less water), the thalipeeth will soon become dry and hard. If you keep it thin, you won’t be able to spread it evenly and give it a round shape. Maintaining the right consistency is important to get soft and moist Thalipeeth.
   
6. Once you add water, you will notice that the flour will immediately absorb it. After making the first thalipeeth, you will notice that the mixture in the mixing bowl has absorbed some more water. Add water and always adjust the consistency before putting it on the pan.
   
7. Always make Thalipeeth at medium heat. Flip only when one side is done, and the thalipeeth retains shape. If you flip it before it is set, it will break.
   
8. I always rub butter on the thalipeeth once I remove it from the pan. That keeps it soft for a long time.

Ingredient sourcing in Germany:

You can get Sorghum(Jowar) and Black gram without skin (Urad Dal) whole or in flour form in big Indian shops. Gram Flour (Besan) is easily available in all Indian stores. In some German supermarkets, you will get Kichererbsenmehl. This is flour made using white chickpeas. You can use it as a replacement for besan in this recipe.

Groundnut oil enhances the taste of Thalipeeth, and I recommend using it. It is easily available in Indian stores. However, if you don’t find it, you can use the commonly available sunflower oil or Canola oil.

You can also buy Indian ingredients from  Spiceland, Frankfurt. Their quality is good, prices reasonable and they deliver all over Germany.

If you need help identifying commonly available ingredients in German supermarkets, check my German Supermarkets page.

Other Thalipeeth recipes that I have made in my kitchen:

Check out the recipes for Mooli Bajra Thalipeeth, Sabudana Thalipeeth and Ragi Thalipeeth. These also taste delicious!

Here is the recipe in printable format:

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

Check out other recipes from my kitchen here.

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