Dhapate, Authentic Maharashtrian Thalipeeth
by Tarla Dalal
Added to 6 cookbooks
This recipe has been viewed 31183 times
A a sure-shot winner, Dhapate is also known as the Maharashtrian Thalipeeth. It has been made with love and care in Maharashtrian homes since several generations, and is a dish that instantly connects a person with memories of home, childhood, mom’s cooking and such sentiments.
This wholesome dish is made with three different flours – jowar, whole wheat and besan. It is excitingly flavoured with lots of onion, garlic and coriander, which not only give an irresistible flavour and aroma but a lovely mouth-feel too.
You can go a step further and improvise it to your taste, by adding flavourers like mint, cumin seeds, or any other spices and seeds of your choice. We have added a little curd to give a tempting sourness to the dish, but you can avoid it if you do not want to.
Likewise, you can also make a paste of garlic and green chillies if you do not want to add them chopped. Sometimes, chopped green chillies can be irksome especially if kids will also be having the thalipeeth.
By the way, in case you are wondering why the dish is called Dhapate (which means slap or pat), your doubts will be dispelled once you read the procedure. This pancake is shaped by patting the dough with the hand. Earlier, they used to pat it directly on the hot tava with wet hands, but to make it easier we have shown you how to pat it on a plastic sheet and then transfer to the tava. This is much easier.
Enjoy this authentic Maharashtrian Thalipeeth hot and fresh to relish its satiating taste and texture. It is homely and satisfying, guaranteed to please both young and old.
Serve Dhapate with accompaniments like Green Chilli Thecha or Red Chilli Thecha, Onion Tomato Koshimbir, Tendli ka Achaar and Whit Butter.
Enjoy how to make Dhapate recipe with detailed step by step photos.
- To make the dhapate recipe, first combine the jowar flour, whole wheat flour and besan in a large bowl and mix well.
- Add the finely chopped onions and mix well.
- Now add the carom seeds and sesame seeds and mix very well.
- Add the green chillies and garlic and mix well. You can add more garlic of you desire to make the flavor stronger.
- Now add the chilli powder and turmeric powder and mix well to spread this masala evenly through the mixture.
- Add the coriander and salt now and mix well to incorporate.
- Add the curds to the mixture.
- Start combining the curd with your hands till it is evenly incorporated throughout.
- Slowly add a little water and start kneading it into a soft and slightly sticky dough.
- Cover the dough with a plate and let it rest for 10 minutes. Keep aside.
- Divide the dhapate dough into roughly 8 equal portions.
- Roll each portion into a ball and keep aside.
- Place a clean plastic sheet over a rolling board.
- Brush the plastic sheet with ¼ tsp oil to prevent the dough from sticking to it.
- Take one portion of the dough and place it over the plastic sheet and start pressing it gently to form a circle.
- Brush ¼ tsp oil over the dough.
- Using your fingers to pat the dough to form a 150 mm (6”) diameter circle.
- Heat a tawa (griddle) over medium high heat and brush ½ tsp of oil over it.
- Once the oil is hot, place the patted dough on it and let it cook on one side.
- Brush another ½ tsp of oil on the top of the dhapata to help cook that side.
- Flip the dhapata and cook on the other side as well till brown spots appear. To cook one dhapata should take approximately 3 to 4 minutes on a medium heat.
- Repeat steps 4 to 11 to make 7 more dhapates.
Nutrient values (Abbrv) per dhapate
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