Thalipeeth is a popular Maharashtrian dish that is made using three flours, which includes whole wheat, ragi and Bengal gram flour. This savoury dish is highly nutritious and can be consumed during both, breakfast and lunch. However, the regular thalipeeth is a complete no-no for those who are advised to go on a gluten-free diet due to celiac disease or gluten sensitivity. Here are healthy options for gluten-sensitive people.
For mothers who have a child with celiac disease or gluten intolerance, it can be frustrating trying to find ways to meet his or her nutritional requirements. This is how celiac disease patients can have a well-balanced Indian diet. However, the good news is that there are gluten-free recipes for popular Indian dishes as well. Team Dietician, P.D. Hinduja Hospital & MRC, came up with a gluten-free thalipeeth recipe that consists of jowar and bajra instead of whole wheat. Here are healthy reasons to include bajra in your diet. Both, jowar and bajra aid with digestion as they are excellent sources of fiber. Here’s how to make gluten-free thalipeeth:
Ingredients
- Besan (Bengal gram flour) – 3 tbsp
- Jowar – 3 tbsp
- Bajra or Rice flour/Nachni flour – 3 tbsp
- One small chopped onion
- One chopped tomato
- Chopped coriander – 2 tbsp
- Two green chillies finely chopped
- Salt to taste
- Sesame Seeds – 1 tbsp
- Oil – 2 tbsp
- Mix together all the ingredients in a bowl and add enough water to make a thick batter.
- Heat and grease a non-stick tava (griddle).
- Spread a layer of the batter to form a pancake and sprinkle some sesame seeds on top.
- Cook on both sides until golden brown, using a little oil.
- Repeat to make three more thalipeeth.
- Serve hot with green chutney.