In the Thalipeeth world, there are endless aspects that deserve to be explored and discussed. Whether Thalipeeth is a person, a topic, a date or any other concept, its relevance and impact on our lives become evident as we delve deeper into its meaning and repercussions. From its origin to its evolution over time, Thalipeeth has left its mark on society, culture and history, generating debates, reflections and analyzes that allow us to better understand its importance. In this article, we will delve into the world of Thalipeeth to discover its many facets and learn more about its meaning in our current context.
Place of origin | India |
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Region or state | Kolhapur, Maharashtra and North Karnataka |
Main ingredients | Flour (chana daal, urad daal, coriander seeds, cumin seeds, wheat, and rice) |
Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra. The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, wheat, bajra, and jowar; legumes such as chana, and urad; and spices, most commonly coriander and cumin seeds. When preparing the dough, other ingredients such as onion, fresh coriander, other vegetables and spices are added. Thalipeeth is usually served with butter (preferably made from water buffalo milk), ghee, or yogurt. The dish is popular in Maharashtra and north Karnataka, and it is also made with regional variations in Goa.
In a variation from bhajanee, flour made from tapioca (sabudana) and rajgira (amaranth) is used to make a thalipeeth on Hindu fasting days.