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Dudhi Che Thalipeeth

Dudhi Che Thalipeeth

Dudhi Che Thalipeeth is a well-loved traditional dish from Maharashtra,especially popular in households that value simple, nourishing food made from seasonal vegetables. Thalipeeth itself has many regional variations, and this dudhi version stands out for its lightness and subtle flavor. Often enjoyed for breakfast or brunch, it is also commonly served as a comforting meal during lightereating days, making it a familiar favorite across generations.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Course: Breakfast, Brunch, dinner
Cuisine: Indian, Maharastrain, Marathi, North Indian
Ingredients Method Notes

Ingredients
  

  • 2 cups Dudhi or Lauki or Bottle Gourd Peeled and Grated
  • 1 cup Jowar Flour
  • ½ Chickpea Flour
  • ½ Rice flour
  • 1 small Onion Finely Chopped
  • ¼ cup Fresh Coriander Leaves Finely Chopped
  • 2-3 tbsp Roasted Peanuts Crushed
  • 1 tsp Sesame Seeds
  • 1 tsp Carom Seeds
  • Pinch Of Hing
  • ¼ cup Yogurt
  • 2 tbsp Hot oil
  • Salt to taste
For spice paste
  • 2-3 Green Chilis
  • 3-4 Garlic Cloves
  • 1 tsp Whole Coriander Seeds
  • 5-6 Black Peppercorns
  • 1 tsp Cumin Seeds
Other Ingredients
  • Oil or Ghee for Roasting
  • Banana Leaf for Shaping
  • Reserved Dudhi water as needed for kneading

Method
 

  1. Wash the dudhi thoroughly. Peel off the skin using a peeler and trim the top part.
  2. Grate the peeled dudhi using a box grater. Squeeze out excess water and keep this water aside to knead the dough later.
  3. In a large bowl, add grated and squeezed dudhi, jowar flour, chickpea flour, and rice flour.
  4. Add chopped onion, coriander leaves, crushed peanuts, sesame seeds, carom seeds, hing and salt.
  5. Combine green chilis, garlic, coriander seeds, cumin seeds and peppercorns in a blender to make a coarse paste, then mix this into the bowl.
  6. Add yogurt and hot oil. Mix everything well using your fingers.
  7. Gradually add the reserved dudhi water little by little and knead into a semi stiff dough. Cover and rest the dough for 5 minutes.
  8. Heat a heavy bottom griddle on medium flame.
  9. Lightly grease a banana leaf with oil. Take a medium sized portion of dough and place it on the leaf. Dip your fingers in water and gently pat the dough into a round thalipeeth.
  10. Make two to three small holes in the center using your fingers.
  11. Carefully lift the banana leaf and place the thalipeeth upside down on the hot griddle. Gently peel off the leaf.
  12. Drizzle oil or ghee around the edges and inside the holes. Cook until the bottom turns golden brown. Flip and cook the other side until crisp and evenly roasted.
  13. Repeat the process with the remaining dough and make more thalipeeths.
  14. Serve hot thalipeeth topped with butter, alongside dahi and chutneys.

Notes

• Always squeeze dudhi well to avoid a sticky dough
• Use medium heat to cook the thalipeeth evenly without burning
• Keep fingers wet while shaping for smooth edges
• If banana leaf is not available, use a lightly wet muslin cloth or parchment paper for easy shaping