Tandlache Thalipeeth (Rice Flour Cakes)

Ingredients
Rice Flour: 2 Cups
Finely Chopped Onion: 1/2 Cup
Finely Chopped Green Chillies: 3 -4 (Adjust as per your taste)
Grated Coconut: 2 tbsp
Finely Chopped Coriander: 2 tbsp
Ginger - Garlic Paste: 1 tsp
Cumin Powder: 1 tsp
Salt to Taste
Oil for Frying

Procedure
1. Mix all ingredients except water in a big bowl. Add enough water and knead these ingredients into stiff dough. Then pour some oil in the bowl and knead the dough again. Keep this dough aside for 30-50 minutes covered with wet cloth.
2. After 30-50 minutes knead dough again and make small golf size balls.
3. You can make thalipeeths on thick plastic sheet or wet cotton cloth.
4. If you are using plastic sheet apply some oil to the sheet. Then take one ball, flatten it in your palm & then place that flattened ball on sheet. Press that ball with your fingers evenly. If you want you can deep your fingers into water to enhance this patting. Make sure thalipeeth should be just size of your palm because if you make it bigger it will break while lifting it. If you are using cotton cloth then you can make bigger thalipeeth. Make 2-3 small holes to thalipeeth so that they can cook evenly.
5. Heat non-stick tava or griddle. Apply some oil. Remove thalipeeth from sheet gently & place it on the tava. If you are using cotton cloth, you can place thalipeeth on tava with cloth. Then sprinkel some water and remove cloth. For next thalipeeth just wash the cloth littlebit.
6. Apply some oil to the edges and through holes. Cover it with lid. Cook it from both sides.
7. Serve this hot thalipeeth with curd or any type of pickle.

Variation:
Instead of using just rice flour you can use different kinds of flour (wheat, bajra, jawar, ragi, besan) according to your taste. You can also use finely chopped vegetables or leftover sabjis in it.

Thalipeeth using rice, bajra, jawar flour & turmeric powder