Rajgira Thalipeeth is a delicious, nutritious, gluten-free Amaranth Flour Pancake made in Maharashtra for days of fasting such as Ekadashi. Also called Upvasache Thalipeeth or Farali Thalipeeth in Maharashtra, all you need is some cold dahi or yogurt to enjoy it as a complete meal.
Pound or grind 4 spicy green chillies and 2" piece of ginger to a coarse paste. I got 2 tsp of green chilli-ginger paste.
Making the Dough
To a plate or a bowl, add 1 cup of Rajgira Atta (Amaranth flour), 1/2 cup mashed potato, 2 tsp cumin seeds, 2 tbsp chopped coriander, 2 tsp green chilli-ginger paste, 2 tbsp of roasted peanut powder, and some salt. Note: Use Sendha Namak if you do not use regular salt on fasting days.
Mix well to get a dough. At this stage, the dough will come together but cannot be made into a pancake.
Now add 1 teaspoon of water at a time and knead the dough till it comes together with no cracks and is soft. I needed 1 tbsp of water.
Making the Rajgira Thalipeeth
Over medium flame, heat a tava.
Grease the tava using 1/4 tsp ghee.
Divide the dough into 4 portions and roll each portion into a ball.
Moisten a plastic sheet with a few drops of water.
Place on portion of the dough on the plastic sheet.
Dip your fingers in a bowl of water to wet them, and use wet fingers to press the dough ball into a 5" thick circle.
Transfer the Rajgira Thalipeeth to your palm and then onto the heated tava.
Over medium heat, let the thalipeeth cook for about 5 minutes or till the side touching the tava is browned.