Thalipeeth
Serves 4
| Ingredients | |
|---|---|
| 3 tablespoons Bengal gram flour (besan) | 2 green chillies, finely chopped |
| 3 tablespoons millet flour (jowar) | salt to taste |
| 3 tablespoons wheat flour (gehun ka atta) | Other ingredients |
| 1 small onion, chopped | oil for cooking |
| 1 tomato, chopped | home-made white butter to serve |
| 2 tablespoons chopped coriander | |
Method
- Mix together all the ingredients in a bowl and add enough water to make a thick batter.
- Heat and grease a non-stick tava.
- Spread a layer of the batter to form a pancake of 4 mm. thickness.
- Cook on both sides till golden brown, using a little oil.
- Repeat to make 3 more thalipeeth.
- Serve hot with a dollop of home-made white butter.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 161 | Carotene (μg) | 390.2 |
| protein (g) | 3.59 | Vitamin C (mg) | 7.3 |
| Carbohydrate (g) | 16.26 | Mg (mg) | 39.23 |
| Fat (g) | 9.1 | Na (mg) | 11.7 |
| Fibre (g) | 0.62 | K (mg) | 117.71 |
| Minerals (g) | 0.72 | Mn (mg) | 0.39 |
| Calcium (mg) | 25.33 | Zn (mg) | 0.51 |
| Phosphorus (mg) | 76.73 | Cr (mg) | 0.005 |
| Iron (mg) | 1.3 | ||