Recipe for Mooli Bajra Thalipeeth
Mooli Bajra Thalipeeth is an Indian savoury pancake recipe in which pearl millet flour and grated radish are combined with some spices. The batter is then evenly spread on a pan and shallow fried.
Equipment
- Mixing bowl
- Pan
Ingredients
- 2 cups Grated Radish
- 3 cups Bajra Flour (Pearl Millet Flour)
- 1 tbsp Ajwain (Carom Seeds)
- 1 tbsp Grated Ginger
- 1 tbsp Finely Chopped Green Chillies
- 2-3 tbsp Chopped Fresh Coriander Leaves
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- Salt, to taste
- Groundnut Oil; to pan fry the Thalipeeth
- Sesame Seeds; to sprinkle on the Thalipeeth
Instructions
- Combine grated radish, ginger, green chillies, carom seeds, salt, coriander powder, cumin powder and fresh coriander leaves with Bajra Flour.
- Form a loose mixture(somewhere between a batter and a dough). You need not add extra water. Water released from the radish should be enough to get the right consistency. But if the radish has low water content, use extra water to get the required consistency.
- Grease a cold pan with oil. Then spread this mixture evenly. If you find it difficult to spread the mixture, wet your hands and pat the mixture on the pan.
- Using your finger, make holes. Spread sesame seeds and tap lightly so that the seeds stick to the thalipeeth. Now heat the pan.
- On medium heat, fry the Thalipeeth. Drizzle oil along the edge and onto the holes too.
- Once partially cooked on one side, flip it and apply some oil on the surface.
- Flip and cook. Serve hot with butter, yoghurt and pickle.