Multigrain Griddle cakes

Name: Multigrain Griddle cakes
Ingredients: ¾ cup whole wheat flour; ¼ cup flour of each: buckwheat, rice, quinoa or millet, amaranth (last two bring in texture & lightness); 3 tbsp chickpea flour; 3 tsp coriander-cumin powder; ½ tsp turmeric powder; Salt to taste; 2 tsp sugar; 4-5 cloves garlic grated or pounded to paste; 3 tbsp fresh coriander chopped; 1 medium onion grated or cut into small dice; ¼ cup yoghurt; 2 tbsp + ¼ cup oil; Water to bind the dough

www.indiansupperclub.com

Thali meaning plate, Peeth is flour and dough. These multigrain Thalipeeth, are traditionally very Maharashtrian, and I have not found this being cooked

View full recipe on www.indiansupperclub.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.indiansupperclub.com.

Share this recipe:

Cooking tools:

Skillet
Griddle
Nonstick skillet
Stove
Mixing bowl
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Grater
Mortar and pestle
Wooden spoon
Spatula
Parchment paper
Aluminum foil
Kitchen towel
Plate
Serving bowl

Ingredients

¾ cup whole wheat flour
¼ cup flour of each: buckwheat, rice, quinoa or millet, amaranth (last two bring in texture & lightness)
3 tbsp chickpea flour
3 tsp coriander-cumin powder
½ tsp turmeric powder
Salt to taste
2 tsp sugar
4-5 cloves garlic grated or pounded to paste
3 tbsp fresh coriander chopped
1 medium onion grated or cut into small dice
¼ cup yoghurt
2 tbsp + ¼ cup oil
Water to bind the dough