Maharashtrian cuisine – 6

May 04, 2018
By Mary Anthony
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MAHARASHTRIAN CUISINE – 6 [ *MULTIGRAIN THALIPEETH/ KALNYACHE APPE/SURALICHYA VADYA /KANDESHI THESA ]

By Dine in with Disha

Thalipeeth, Kalnyache Appe, Spicy Suralichya Vadya
Thalipeeth,🍪 Very famous the most healthiest breakfast of Maharashtra, You must have been tested😋 different varieties of Appe but Kalne ke Appe is with healthy💪 twist, Suralichya Vadya is with 🌶spicy ZING.. …..
So let’s get started…

**MULTIGRAIN THALIPEETH **
••FOR FLOUR••
INGREDIENTS :-
1 cup raw rice
1/2 cup Jowar
1/2 cup Chana dal
1/2 cup Moong daal
1/4 cup wheat
1/4 cup Ragi/ Nachni / Nagli
3 tsp of each, whole Coriander and Jeera / Cumin seeds

••METHOD••
Dry roast all the ingredients one by one in a pan. Roast on low medium heat. Allow to Cool.
Grind in coarse powder.
Bhajani Thalipeeth flour is ready. You can store this flour in airtight container.

**INGREDIENTS FOR THALIPEETH **
1 cup heaped thalipeeth flour
1 chopped onion
1/4 cup grated bottle gourd
1 tbsp kasuri methi powder
1 chopped green chilli
1/4 cup chopped fresh coriander and spinach
Salt
3-4 tbsp of oil
Fresh homemade white butter

**METHOD **
In a mixing bowl, mix all the ingredients, except oil and butter.
Add 1 tbsp of oil.
Mix nicely and make a medium dough. Sprinkle few drops of water if required, As vegetables have enough moisture.
Cover and keep aside for half an hour.
Knead the dough once again and make six equal portions.
Now on a plastic sheet apply oil, take one portion and flatten with the help of fingers just as a bhakri.
Make 1-2 holes on the thalipeeth.
Heat a nonstick skillet or griddle, gently place rolled thalipeeth over it.
Pour little oil on all the sides and into wholes.
Cover and cook on low flame for 1-2 mins. Turn the side and roast from other side too by applying little oil.
Roast other thalipeeth also in the same way.
Serve hot with white butter and mint chutney.

** KALNYACHE APPE **

FOR JALGAON SPECIAL KALNA FLOUR
••INGREDIENTS ••
1 kg Jowar
1/2 kg whole black urad
Salt to taste
2 tbsp methi dana /fenugreek seeds (optional)

••METHOD••
Clean and mix all the ingredients and get the coarse flour made from flour mill. Store this healthy flour in airtight container.

**FOR APPE **

1 cup Kalnya flour
1/2 cup curd
3-4 tsp of rawa
1 tbsp ginger / garlic paste
1/4 tsp hing
A pinch of citric acid (optional)
2 tsp green chillies paste
4 tbsp chopped coriander
1/4 tsp Baking soda+2 tsp oil
Salt
Oil
Mustard seeds

••METHOD••
In a mixing bowl, add flour, rava, curd, salt, citric acid,ginger garlic and chilli paste. Mix nicely by adding little water at a time. Make a smooth batter just as Idli batter.
Keep aside for half an hour. Add soda and oil mix and chopped coriander. Mix nicely. Heat Appe pan.Add little oil in each cavity. Add mustard seeds in each of them.
Now pot batter up-to edges.
Cover and cook on low flame for 2-3 mins.Turn the side of Appe.Add little oil again into each cavity and roast from other side too. Serve these 😋 hot Appe with the chutneys of your choice.

**SURALICHYA VADYA**
••INGREDIENTS••
1 cup besan / chickpea flour
1 cup curd ( whisked)
½ tsp haldi / turmeric powder
1 tsp green chilli paste
2 cups of water
Salt to taste
For stuffing:-
2 tbsp ready khandeshi thecha /thesa
2 tbsp grated fresh coconut

Mix both nicely and keep aside.
( Thesa recipe is given below.)

For Tempering / Tadka / Fodni:-
1 tsp oil
1 tsp mustard seeds / Rai
1 tsp sesame seeds / Till
Few curry leaves
Fresh chopped coriander for garnish

**METHOD**
Mix besan flour,salt,haldi and green chilli paste, In a kadhai.
Add blended curd slowly and whisk nicely with
Egg beater.
Blend the flour and curd until turns into smooth thick paste.
Now add water, little at a time… ..to avoid lumps. A smooth batter would be ready.
Keep this kadhai on medium flame and keep stirring constantly with flat spatula.
Keep stirring constantly, until the batter starts thickning.
Simmer the flame, and keep stirring for more 2-3 mins until it’s start leaving the sides of kadhai.(Don’t over cook.)
Once you find the batter is cooked and glossy, Remove from heat.
Immediately start spreading the batter thinly on clean kitchen platform surface.
Let it cool for few minutes.
Spread the stuffing evenly over the spreaded besan.
Cut into 1,½” thin strips and make tight Rolls.
Place these ready Rolls in a serving bowl.
Sprinkle chopped coriander leaves.
Heat oil in a small saucepan, add mustard seeds and sesame seeds let them crackle.
Add curry leaves and pour this tadka over ready Suralichya vadya.
Serve as a morning breakfast with chutney and Hot tea.

**KANDESHI THESA **
INGREDIENTS :-
8-10 green chillies
6-7 cloves garlic
½ cup fresh coriander washed and chopped
4-5 tbsp roasted groundnuts (peeled, pound into coarse powder)
Salt to taste
2 tbsp oil
Method:-
Dry roast green chillies on a griddle.
Roast from all the sides till slight burn marks are there.
In a mortar add garlic and salt, smash/pound with pestle.
Add roasted chillies one by one and continue pounding.
Once all chillies are done add coriander and pound it. Mix everything nicely with spoon.
Heat oil in a pan, add ready chilli mixture and groundnuts powder.
Fry for 2-3 mins on medium flame.
Thesa is ready to serve.
This Maharashtrian versatile thesa is very good combo for Roti / bhakri / bread /chapati or any snacks