Recipe credit: Darshana Muzumdar
Serves 2 to 4 people for breakfast or as a snack
Ingredients
- 2 cups coarse rice flour
- 2-3 green chillies
- 2 medium size onions
- 1 cup fresh coconut grated
- 1 tsp sugar
- Salt to taste
- Coconut oil to shallow fry
Method
- Peel and chop onions and green chillies finely.
- Mix all the ingredients and add a little water to make a semi-soft dough that should be easy to spread with your fingers on the pan.
- Heat 1 teaspoon of oil on an iron griddle. Take a handful of dough and spread it evenly with the fingers (and palm of the hand if necessary) to ⅛” thickness.
- Dribble a little more oil on the sides of the thali peeth, cover and cook it on low to medium heat till the bottom browns slightly and the sides come off with a spatula.
- Turn it over, add a little more oil around it if necessary and fry it uncovered till the bottom becomes a light brown.
- Remove it onto a plate and serve with pieces of coconut or a pickle. It is delicious without any accompaniment too. Shallow fry the rest of the dough in a similar manner.
For the Whole-Food Plant-Based (WFPB) version:
- Grind the coconut with as little water as possible.
- Do not add any sugar.
- Spread a few drops of oil on the surface of the pan only the first time you spread the dough to prevent it from sticking. The coconut in the dough releases enough oil and so the consecutive thali peeths won’t need any.
