Thalipeeth (Savoury Pancakes)


  • 150 gm jowar flour
  • 50 gm chickpea flour
  • 50 gm moong flour
  • 50 gm brown chana flour
  • ½ cup finely chopped onion
  • ¼ cup finely chopped coriander leaves
  • green chilies, finely chopped as per taste
  • ¼ cup peanut, rice milk curd
  • ½ tsp turmeric
  • 2 cloves garlic finely minced
  • salt as taste


Mix all the 4 flours and roast them in a heated pan till they are fragrant. Add the rest of the ingredients and knead a stiff dough using little water at a time. Divide the dough into 15, 2-inch diameter balls.

Using the palm of your hands flatten each ball, dust the surface of the ball with the whole jowar flour and flatten into a 4 and 6 inch diameter circle. You can make them thick or thin, it is purely your preference. Pre-heat an iron skillet on high heat; place the rolled dough on the skillet; after about a few seconds you will notice that small bubbles start rising on the dough. Turn the heat to medium; flip the rolled dough over and roast the thalipeeth till is completely cooked.

Serve hot with mint chutney or peanut curd.


You can add grated pumpkin, cucumber, cabbage or any vegetable of preference. Instead of jowar flour you can use whole wheat flour, ragi flour etc.

Serves 6