Thali meaning plate, Peeth is flour and dough. These multigrain Thalipeeth, are traditionally very Maharashtrian, and I have not found this being cooked anywhere else in India. The bounty of grains and pulses grown in this state, are roasted individually in various proportions, mixed with roasted coriander & cumin seeds, after which the local miller would grind it for us in a coarse-textured flour. This flour is called Bhajani, meaning “roasted”. The miller always had two stone mills, one for grinding Chana dal for besan (chickpea flour), and this multigrain mixture to be milled. The other one reserved for whole-wheat, rice and millets like sorghum & bajra. Bhajani flour being very nutty in taste, nutrient dense due to 5-6 grains plus 2 pulses, & fragrant with lemony coriander seeds, is transformed into small griddle baked pancakes for breakfasts or lazy dinners. We make six holes into these pancakes, to receive some oil for baking, that made these have little “look-through windows”. Eaten with freshly churned butter, a bowl of fresh yoghurt and a lime pickle, it was a sublime treat and a story steeped with yearning if you have emigrated!

This is my simplified version for our western kitchens and for the most unexperienced cook. Use all the flours if possible, although interchangeable, except for the wheat flour, one or two can be given a miss if you do not have it in the pantry. Makes about 8.


¾ cup whole wheat flour
¼ cup flour of each: buckwheat, rice, quinoa or millet, amaranth (last two bring in texture & lightness)
3 tbsp chickpea flour
3 tsp coriander-cumin powder
½ tsp turmeric powder
Salt to taste
2 tsp sugar
4-5 cloves garlic grated or pounded to paste
3 tbsp fresh coriander chopped
1 medium onion grated or cut into small dice
¼ cup yoghurt
2 tbsp + ¼ cup oil
Water to bind the dough


1.Keep a heavy-bottom fry-pan (or two) ready with lids that fit on them. (I use two pans simultaneously for quick cooking, when I am ravenously hungry, I am very impatient!)
2.Mix all the flours, then add all the other ingredients except for the oil & water.
3.Squash and mix with your hand to release the juices of the onion, garlic & coriander leaves.
4.Add 2 tbsp of the oil to the flour and mix again.
5.Add a little water at a time to make a soft but firm dough. Cover & let rest for 15-30 mins.
6.To make the griddle cakes, heat a heavy-based iron griddle/ Tava, or non-stick pan.
7.When hot, reduce heat to medium.
8.Knead the flour again a few seconds, with moistened hands to have a firm but soft dough. Break off a ball of dough the size of a mandarin/ orange. Pat on the palm of your hand to flatten.
9.On a moistened parchment paper or aluminum foil, place the patted dough, and with a moistened hand, pat all round to make a disk of about 10-12 cm.
10.Or, place another moistened paper on top and roll out to 10-12 cm Ø, & about ½ cm thick.
11.Oil the griddle generously, removing the top paper, gently transfer the pancake onto the hot griddle. Remove the parchment paper on the top gently.
12.Use the handle of a wooden spoon to make a 1 cm hole at center.
13.Then 4 holes between off the center & the edges, somewhere in the middle, space them out evenly.
14.Pour a tablespoon of oil divided over the 5 holes.
15.Cover & bake on medium heat for about 4-6 minutes.
16.The edges and base should get a crisp texture & golden spots, the pancake should be coming off the pan easily with your spatula/ palette knife.
17.Flip over & cook for 1-2 minutes on the other side.
18.Remove to a dish and keep warm with a dish-cloth.
19.Serve warm with butter, ketchup, or the linseed / peanut sprinkle chutneys (pg..), made as a dip with some yoghurt.

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