Radish (Mullangi) Thalipeeth.

“Radish (Mullangi) Thalipeeth” … a simple snack that can be served as it is for breakfast/ tiffin or during meals … Yummilicious …

** As I mentioned before, thalipeeth is a mixture of flours with addition of spices prepared and kept in bulk in most Mahrashtrian or North Karnataka homes. Each home has their own mix and match of ingredients as per individual taste. Prepared with addition of any veggies this one is a perfect healthy way to kick start the day. There are plenty of combinations to try out on, that you will be in loss for choice.

** Almost everybody who is a foodie knows about thalipeeth that’s similar to rulava (rava) bhakri from GSB Konkani Saraswat Cuisine, so I need not go to the trouble of spelling out more here. Though the flour is easily available in stores, I just randomly mix in flours that are at home and never bother to buy or prepare in bulk and store it, that way I avoid wastage too, and also the little left over flours are put to use.

** For more on Thalipeeth information, you can always google search and you will find them in plenty. As it includes spices there is no need to serve it with chutney or curry though it does taste great if done so. In my home we prefer to relish it with homemade loni/ butter or plain curds/ dahi if served during breakfast and its one of the simple, best and healthiest combo ever, for lunch its served just plain as side dish. 

** In case you have a large family and the requirement of the flour is more, you can always prepare the combination of the ingredients desired and send the same to mill and get it ground to a fine consistency and store the same in air tight container and use as and when required. This not only saves time but also you get a well mixed flour which can be easily used, do try out various combinations and enjoy with family. 

** Here is my recipe for “Radish (Mullangi) Thalipeeth” … my style …

** Ingredients :

Radish/ Mullangi : I large sized

Jowar Flour (Sorghum) : ½ cup

Bajra Flour (Pearl Millet) : ½ cup

Ragi Flour (Finger Millet/ Nachani/ Ragi Hittu) : ½ cup

Besan (Gram flour/ Chane peeta) : ¼ cup

Wheat Flour (Atta/ Gonva peeta) : ¼ cup

Tandla Pitti (Rice Flour/ Akki Hittu) : 2-3 tblsp

Mirsange Pitti (Red Chilli powder/ Laal Tikkat/ Mirchi powder) : 3-4 tsp

Coriander Powder (Dhania/ Kottambari pitti) : 2 tblsp

Cumin powder (Jeera) : 1 tsp

Black Pepper Powder (Miri Pitti/ Kali Miri powder) : ¼ tsp

Hing Powder (Asafoetida) : ¼ tsp

Badisep Powder (Fennel/ Saunf) : one pinch (Optional)

Ajwain (Vonvo/ Carrom seeds) : ¼ tsp crushed in hand

Tel/ Oil/ Tela : 1 tblsp (I used coconut oil)

Namak/ Meeta/ Salt : to taste

Water : as required for binding the dough

** Prepare Ghee/ Toop + Oil/ Tel/ Tela in 1:1 ratio as required for frying the thalipeeth, just mix required amount in a small bowl and keep it ready. This is my way of frying dosa, bhakri etc. which I learned from Amma, you may chose either or both.

** Clean, wash, peel off the outer skin and grate radish/ mullangi using a medium size hole grater and keep it aside ready.

** Note : You can also add finely chopped onions, coriander leaves and garlic paste to this thalipeeth mixture, it does taste wonderful.

** In a wide mixing bowl add in jowar, bajra, ragi, besan and rice flour. Add in chilly, turmeric, coriander, cumin, black pepper, hing, haldi, badisep powders along with ajwain, oil and salt to taste. Mix all powder ingredients together roughly.

** Now add in the prepared and kept grated radish and mix all together to get evenly crumbled textured mixture. Now make a firm but soft dough adding some water (as required only) slowly bit by bit, to make a tight thalipeeth dough.

** Make batter consistency thick, you should be able to make a loose ball out of it. Keep it aside covered for 15-20 minutes, for ingredients to be well soaked. If the batter thickens up on settling add a little water, mix well before making thalipeeth.

** Note : The batter should be thick consistency without water leaving on from sides to get perfect soft within and crisp outside thalipeeth.

** Note : You can increase or decrease the amount of chilly powder depending upon the required spice level as per individual taste. You can also add in finely chopped onions/ carrot/ cabbage etc. if desired too, tastes great.

** The batter should be mixed well again so that the mixture is smooth and there are no lumps. The texture should be that of bhakri/ thick batter, a ball consistency. You should be able to take a lump of it on your hands and pat it on hot tava into a nice round bhakri shape. You can check out through the common link at the bottom of recipe for more steps elsewhere.

** For Making of Thalipeeth : Heat a iron or non-stick tava to smoking point and then reduce the heat to minimum, apply a little bit of oi+ ghee and rub with a tissue for getting even layer of greased tava. Take small amount of the mixed batter, roll into ball, place it on center or tava and pat it on a hot tava directly to form small round shape.

** Be careful while doing this to prevent your hand from getting hurt as the tava is hot. Keep dipping you hand in water before you pat the bhakri, this is necessary to avoid the bhakri paste from sticking your palms and also give it a nice round shape.

** Note : Here I must mention that the size of thalipeeth depends upon your choice, if small you can fry them as it is and if applied larger in size then with the edge of spoon handle make one, three or more holes on the patted thalipeeth as per the size of the same.

** As I have made small sized ones I have not made any holes. Now pour some oil+ ghee on the outer sides and on top of the prepared thalipeeth and if made holes then a few drops within them too and allow to cook on low to medium heat.

** Note : Thalipeeth can be patted on a plastic sheet/ banana leaf, butter paper or cloth too, if one is not confident of patting it directly on tava. Use a clean sheet to make it, rub is over with little bit of water and repeat method in the same way as you would have done it on tava, once you get nice small round shape gently/ slowly remove it seeing to it that the same does not crack up or break and put on a hot tava, follow any method suitable to you.

** When bottom side is cooked and the paste on upper portion does not stick to your hand gently loosen and flip over to cook on the other side too. Do not overcook as they should remain soft within and crispy out without being burnt on any side.

** When cooked on both sides well, remove and keep it aside on a plate and apply a little bit of melted ghee all over the top surface if desired, this helps in keeping the thalipeeth moist and makes it that much more aromatic in taste.

** Repeat the process with remaining batter until consumed in the same procedure as above. In case you do not want to remove them all immediately then store the batter in fridge in a air container, remains good for 24 hours.

** “Radish (Mullangi) Thalipeeth” is done and ready to be served. Tastes best with plain homemade curds/ dahi or some fresh butter/ loni if served for breakfast. As Thalipeeth consists of both veggies as well as spices there is really no need to serve with any chutney or curry as such, though it tastes great if done so. 

** This is a fully packed with nutrition meal that can be served for breakfast or carried in lunchbox. In my home I often serve it along with meals as a side dish and we love it accompanied with dal- chawal, try it, your family may also like it. You can prepare the mixture and keep it in airtight container in fridge if you and short of time and use it when required too, it remains good for 48 hours. 

** I often encourage no wastage of food, so if you have leftover veggies like carrot, cabbage, radish etc.  just use chopper to chop them fine along with some onions and the thalipeeth mixture and you have a dish ready without wastage and in short time. It’s a great way to serve children veggies when hungry or on returning from school.