Yields 8-10 thalipeeth
- Rava /sooji / semolina – 2 cups (use fine variety)
- ‘Tak’ / buttermilk – 2 cups
- Green chiliies – 6-7
- Salt to taste
- Some fresh coriander leaves (finely chopped)
- Oil for roasting the thalipeeth
Watch how to make rava thalipeeth on YouTube;
Rava thalipeeth recipe with step-wise pictures
- In a mortar and pestle, put green chillies and salt.
- Grind them to a coarse paste.
- Mix chillies paste and coriander leaves.
- Add rava / sooji.
- Then add ‘tak’ or buttermilk.
- Mix it really well.
- Let it rest on a counter for 1 hour.
- After 1 hour, batter will thicken a little bit as sooji absorbs the water.
- Place clean cotton cloth or handkerchief on a rolling board. Sprinkle little water and make it wet.
- Place a ladleful of the batter and flatten it with wet hands.
- If the batter is sticking to your hands, wet your hands again and then pat it.
- Spread a tsp of oil in a pan.
- Lift the cloth with its lower corners and transfer it on to the pan.
- Put few drops of water on the cloth and press your finger tips all over the thalipeeth gently.
- Now slowly detach the cloth. (*Please watch video for detailed steps.)
- Cover and cook for 3-4 minutes.
- Front side of thalipeeth will also cook a little bit due to steam generated inside.
- Now flip and cook from other side for couple of minutes.
- Serve it with any pickle or tomato ketchup.