Yes, there is already a Thalipeeth (multigrain Indian flatbread) recipe on WhiskMixStir.
Why then am I sharing this? What's different in this recipe of thalipeeth from the thalipeeth recipe I shared on the blog earlier, you ask? Well, it’s in the name :)
This thalipeeth (gluten-free multigrain flatbread or pancakes) is perfect fasting / vrat / upvas food. Makes for a great meal on its own, served with a vrat wala raita of choice. Hence, Vrat Thalipeeth it is.
In my home, Vrat Thalipeeth are made during our Navratri fasts, to go with khatta meetha kaddu (recipe coming soon!), dahi wale aloo (also soon!), cucumber raita, lauki ka raita…
Ummm I know what you’re thinking. It IS a feast, not so much a fast! I get to eat all my favourite recipes, why wouldn’t I fast!
What is on your thali this Navratri? ;)
My mom makes the best vrat wale tikkad during our Navratri fasts. Vrat thalipeeth makes the meal considerably “lighter” than vrat wale tikkad.
This recipe of Vrat Thalipeeth uses lauki (bottle gourd) and kaddu (yellow pumpkin). Along with a mix of upvas friendly / vrat approved flour.
Every home has their own rules for which foods are okay to consume during a vrat. Go by what works for you, leave out the ingredients that don’t fall in to the acceptable vrat ka khana category for you. Or simply substitute with what works for you.
As with the other thalipeeth recipe on the blog, this vrat wala thalipeeth is also naturally gluten free and makes for a delicious alternative to naan, chapatis and rotis. Yes, not all Indian flatbread is chapatti or naan.
The dough is flattened by hand, hence thalipeeth (multigrain gluten-free savoury pancakes). If you find it difficult to flatten the dough by hand to form an even thalipeeth, use two sheets of food grade plastic and flatten the dough between these. Easy peasy!
Check out some more vrat / fasting recipes on my blog WhiskMixStir.
Tadka Aloo (vrat wale sukke aloo or nutty potatoes as I like to call them)
If you follow a liquid diet during your vrat / fasting, add these recipes to your list!
Connect with me on my social media for (errrmmmm) not-so-regular updates! Yes, I’m not going to be on your screen all day every day!
This recipe of Vrat Thalipeeth is naturally gluten free, vegan and vegetarian.
Makes 4-5 vrat wale thalipeeth
Time taken: 20-30 minutes
Ingredients to make Vrat wale Thalipeeth
½ cup Rajgira atta / amaranth flour
½ cup Sabudana atta / tapioca flour
½ cup Sama ke Chawal ka atta / barnyard millet flour
½ cup each of rajgira (amaranth seeds), sabudana (tapioca pearls) and sama ke chawal (barnyard millet)
½ cup grated kaddu / yellow pumpkin
½ cup grated lauki / bottle gourd
1 green chilli, finely chopped
½ tbsp grated ginger
A handful of fresh coriander, chopped
Sendha namak / Himalayan pink salt to taste
Warm water, for dough
Cooking oil or ghee for pan-frying the thalipeeth
Method of making Vrat wale Thalipeeth
If you’re using the pearls and seeds, lightly dry roast each of them separately on a warm tawa / griddle on low heat, till some of the pearls and seeds puff up. Leave each of the lightly roasted pearls and seeds on separate plates to cool.
When cool, grind each of the seeds and pearls to a fine powder, separately. Separately because they’re all different size and do not grind well together.
I prefer to make my own flour using rajgira, sabudana and sama ke chawal; because it has a grainy texture which lends a nice crunch and bite to the Vrat wala Thalipeeth.
This is my preferred mix of flour. You could add any flour of choice, kuttu ka atta (buckwheat flour) works well in this recipe of vrat wale thalipeeth too.
If you’re using store bought flour, ignore the above information and start here!
Many stores stock upvas ka atta closer to Navratri and other fasts.
Mix all the flour well. Add Himalayan pink salt and mix again. Next add the grated bottle gourd or yellow pumpkin (whichever you’re using or a mix of both!) along with the grated ginger, finely chopped green chillies and fresh coriander.
Mix everything well. Add enough warm water to make a hard dough. The bottle gourd and or yellow pumpkin will still release their liquids in to the dough, while resting. So, start with a hard dough. You can always add water later, if needed.
Leave the vrat thalipeeth dough to rest, covered with a wet muslin cloth for about 10-15 minutes.
Knead the dough for a minute again and form in to balls, to fit your palm (or a little smaller than a tennis ball, about 4 inches.)
Heat a tawa or griddle.
Flatten the dough balls by hand tapping them on a flat surface. Use cooking oil to avoid the dough sticking to the surface and your hand. Or simply use two sheets of food grade plastic, oil and flatten the dough between them.
Thalipeeth or multigrain savoury pancakes / flatbread are usually thicker than chapatis. About half a centimetre (0.5 cm) thickness.
Place the flattened Vrat Thalipeeth on the tawa, on medium low heat. Leave it to cook on one side first, about a minute. Flip the vrat thalipeeth flatbread and drizzle a teaspoon of cooking oil or ghee on the cooked side. Flip after another minute, allowing the other side to cook. Drizzle cooking oil on the dry side and flip again to cook the oil, about half a minute.
By now, your vrat thalipeeth should be a nice golden brown, crisp and cooked. If not, continue to cook it till done to your liking.
Serve Vrat wale Thalipeeth (gluten-free multigrain flatbread) hot with cucumber raita, aloo ka raita or lauki raita. Vrat wale Thalipeeth perfectly complement khatta meetha kaddu and dahi wale aloo too!
As for me, when I make a lauki based vrat thalipeeth, I serve it with a cucumber raita or a tadke wala raita. And khatta meetha kaddu.
And when I make a kaddu based vrat thalipeeth, I usually serve it with a tadke wala raita and vrat wale tadka sukke aloo.
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