RAJGIRI BOTTLE GOURD THALIPEETH
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Thalipeeth Tricks That’ll Make You Smile While Cooking
Make sure to squeeze excess water from grated bottle gourd to avoid soggy thalipeeth.
Let the batter rest for at least 1 hour for easier pressing and better binding.
Use a hot pan and drizzle oil into the holes to ensure even roasting.
Press batter evenly, slightly thicker than normal, for soft inside.
Add sesame seeds and fresh herbs for crunch and aroma.
Serve immediately for best taste, or store in an airtight container for 1 day.
Step-by-Step Recipe : Press, Roast, Flip & Smile: Rajgiri Thalipeeth Steps
Preparation Time : 20 min Cooking Time : 25 min Total Time : 45 min Servings : 4-5
PERSONAL NOTE
I love this Rajgiri Bottle Gourd Thalipeeth because it’s hearty, wholesome, and comforting. The soft interior with a crispy golden crust gives a perfect balance, and the subtle flavors of sesame, herbs, and spices make it irresistible. Making it feels like a little kitchen celebration, and serving it warm with chutney brings instant happiness. It’s my go-to healthy breakfast or snack when I crave something both filling and tasty.
INGREDIENTS
- 1 big onion, chopped
- 2 tbsp sesame seeds
- 3 green chillies, chopped
- Handful of chopped curry leaves
- Handful of chopped coriander leaves
- 6 tbsp moong dal, soaked
- 6 tbsp chana dal, soaked
- 2 cups grated bottle gourd
- 1 tbsp jeera (cumin seeds)
- 3 cups rajgiri (ragi) flour
- Salt, to taste
- 1 tbsp oil
PREPARATION STEPS
- In a large bowl, combine chopped onion, sesame seeds, green chillies, curry leaves, coriander leaves, soaked moong dal, chana dal, grated bottle gourd, jeera, rajgiri flour, and salt. Mix well.
- Set the mixture aside for 1 hour to rest.
- Heat a pan and take a small ball of the batter. Press it evenly on the pan to form a slightly thick flatbread.
- Make a few holes in the surface and drizzle 1 tbsp oil into the holes and around the edges.
- Roast on medium heat until both sides are golden brown and cooked through.
- Serve hot with chutney or yogurt.
es, you can substitute with millet or whole wheat flour, but taste and texture may vary.
Yes, soaking moong and chana dal ensures softer batter and better binding.
You can roast on a non-stick pan without oil, but it may not be as crispy.
Store in an airtight container for 1 day and reheat on a pan before serving.
Yes, shape and freeze them individually. Roast directly from frozen with slightly more time.
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