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Thalipeeth served with yogurt, pickle and chutney
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4.84 from 6 votes

Thalipeeth {Savory Multigrain Pancakes}

Bhajani Thalipeeth are lightly spiced, savory multigrain pancakes cooked with warming spices such as turmeric, cumin, coriander and red chili.
Prep Time30 mins
Cook Time30 mins
Course: Breads, Breakfast, Brunch, dinner, Lunch
Cuisine: Indian
Servings: 6
Calories: 302kcal



Make the Dough

  • Add all the individual flours to a mixing bowl. Add onion, cilantro, salt, sesame seeds, carom seeds, ginger, garlic, green chili, red chili powder, turmeric, cumin and coriander to the flour. Mix well.
  • Using a little water at a time start kneading the dough. I usually end up using 1⅓ cups of water for this recipe, but you may need upto 1¾ cup of water. The dough should be soft but not sticky. Add oil in the end and knead for another minute.

Roll the Thalipeeth

  • Make 12 balls out of the dough. Heat a non stick pan on medium heat. Wet a paper towel with some water and then squeeze out all the water.
  • Here are 2 ways to roll the Thalipeeth:
  • Method 1: Lay the paper towel flat and rolling gently with a rolling pin to make a round that is about 6 to 7 inches in diameter (photo 6)
  • Method 2: Lay the paper towel flat and press gently with your fingers pressing the dough to make a round that is about 6 to 7 inches in diameter. (photo 7) This second method may need little bit of practice.
  • With your fingers make 5 to 6 holes in the Thalipeeth, so it cooks evenly.
  • Note: You can also use parchment paper instead of moist paper towel to roll the dough.

Cook the Thalipeeth

  • Carefully pick up the paper towel and flip the Thalipeeth on the hot pan. Allow to cook for a minute and then flip over. Add a few drops of oil over the Thalipeeth, and then flip over again.
  • Cook around 1 to 2 minutes on each side as the Thalipeeth starts to turn golden brown. Add oil as needed on both sides.
  • Repeat rolling and cooking Thalipeeth with the remaining dough.
  • Enjoy hot with yogurt, pickle and chutney.



  1. While making the dough add water as needed. Depending on the flours used, you may need more or less water. I use finely ground flours that need less water
  2. Adjust the green chili and red chili to your desired spice level. You can also skip green chili for a less spicy version
  3. For gluten-free Thalipeeth, substitute whole wheat flour with tapioca flour
  4. Oats flour can be made at home by simply grinding rolled or instant oats in a food processor
  5. Any leftover dough can be stored in the refrigerator for a day
  6. Cooked thalipeeth can stay at room temperature for 1 a day or can be refrigerated for up to a week. They are best reheated on a stovetop pan, although you can also microwave them individually for 20 seconds


Calories: 302kcal | Carbohydrates: 56g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 250mg | Fiber: 5g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg
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