Mixed Rice Thalipeeth

We make bhajani thalipeeth twice a week. But today i made it without bhajani and most importantly by using leftover rice. Additionally i have added few flours and the result is yummy.
Our breakfast was very tasty. And one important thing, no one understood the presence of rice in it. Funny na ! So try this spicy, yummy thalipeeth for breakfast or at the tea time in the evening. As usual, leave your comments for this recipe.

Cooking Time: 20- 25 Minutes
Servings: 6-7

  • 2 cups Cooked Rice (You can use leftover rice)
  • 1 tsp wheat flour
  • 4 tsp rice flour
  • 4 tsp besan
  • 1/2 onion, chopped
  • 1  tomato, chopped
  • 1 tsp green chillies-garlic-cloves paste
  • coriander, chopped
  • cumin seeds
  • red chilli powder
  • salt
  • hing
  • turmeric powder
1.In a bowl, mix all the ingredients. Knead well by adding small amount of water at a time. Dont make the mixture too thin.
2.On plastic bag, apply some water on the surface and pat the mixture into round shapes.
3.Heat griddle and add some oil at the center of it. Transfer the thalipeeth on the griddle.
4.Cook the thalipeeth from both the sides. Do not cover it.
5.Serve hot with Chutney or tomato sauce.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.