The T tiffin

Welcome to A to Z of tiffin’s ideas with me.

I am trying to give AtoZ suggestions for lunch box woes and today is Day 20 with letter T.

So Let’s pack the “T” Tiffin





Til ka ladoo

Thalipith aka Indian Pancake

Thalipith is a wonderful snack recipe from Maharashtra cuisine. thalipeeth is a powerhouse of nutrition and therefore one of my favorite items. It is a multi-grain mildly spiced pancake ideal for breakfast as well as in lunch. Made with a blend of various grains powdered together, it is filled with flavor and nutrition. Besides, You can choose different types of flour according to your choice for making Thalipith. Above all, topped with onions & chilies and flattened out with the hand to make these amazing little pancakes when eaten with curd or pickle just enhances it’s taste and keeps you full for long.

I make it regularly even with leftover veggies or even add rice. Here’s an easy yet delicious traditional Maharashtrian recipe of this savory multi-grain combination of jowar, rice, gram, whole wheat flour.

Image result for thalipeeth
  • Whole wheat flour (atta) 1 cup
  • Bajra flour 1 cup
  • Jowar flour 1 cup
  • Rice flour 1/2 cup
  • Besan 1/2 cup
  • 1/2 tsp: Chilli powder
  • 1/2 tsp: Turmeric (haldi)
  • 1 tsp: Cumin powder
  • Coriander / Dhania powder 1 tsp
  • grated ginger 1 tsp
  • fresh coriander – 1tbsp
  • Sesame seeds-2 tbsp
  • sugar to balance spices – 1/2 tsp
  • Oil as required
  • Salt to taste


  1. First of all, Mix the flours and roast lightly in a pan or a griddle or a kadhai.
  2. Add chili powder, salt, haldi, dhania powder, and jeera powder.
  3. Knead to a firm dough with the water. note the dough will have a different consistency from the roti dough, because of the lower gluten content. The other grains do not have so much gluten.
  4. Heat a tawa/ skillet and furthermore With wet hands, flatten to a circle and make holes in it. These little holes ensure that the thalipeeth cooks through evenly. This flattening will be easier with practice.
  5. Finally, cook over a Tawa (griddle), spread some oil around it and also into the holes that you have made. Fry on medium heat on both sides, by adding oil/ ghee till both sides are well cooked, glossy and have beautiful brown spots on them.
  6. Finally ready to pack in tiffin with Tomato pickle to keep “T” flavour.

In thalipeeth there is no hard and fast rule what to add, if you have only whole wheat flour/ atta just roast it a bit and add choice of ingredients, even you can add leftover daal or grated cucumber, grated lauki, cabbage, anything which you have in hand thalipeeth can accommodate it.

Til Ke Ladoo

This Indian dish is a perfect blend of crisp and crunchy sesame seeds (til) and viscous sweet jaggery syrup. It is supposed to be a winter recipe as sesame has healing properties.

Til Ka Ladoo


  • Sesame (til) seeds – 4 cups
  • Water (paani) – half a cup
  • Brown sugar or powdered jaggery (gud) – half a cup
  • Coconut (nariyal) – 1 coconut chopped finely into small pieces
  1. Take a saucepan and heat it on the middle flame, wait till the vessel is warm.
  2. Mix the water with jaggery and bring it to boil to make syrup.
  3. When the mixture is boiling, slowly add coconut and heat until it becomes thick.
  4. Roast sesame seeds in the other saucepan till they become light brown. Do not overheat the seeds as they may give a bitter taste if heated too much.
  5. Add these seeds to the syrup and slowly stir and mix.
  6. Allow the preparation to cool for some time.
  7. Now make tiny compact balls and tasty Til ke ladoos are ready!!!

Also, you can make Till barfi which is a popular dessert from Maharashtra cuisine, made in the festive season mostly at the occasion of Makar Sankranti. Till barfi is nutritious as well as tasty.Til Barfi


  • 3 cups: Sesame seed
  • 2 1/2 cup: Sugar
  • 1 cup: Groundnuts (peanuts)
  • 1/2 cup: Grated dry coconut (Copra)


  1. Roast sesame seeds until good aroma come from the seeds. Keep it aside.
  2. Next roast the groundnuts. Grind the roasted sesame seeds coarsely, but grind the roasted groundnuts finely. Mix them together.
  3. In a thick bottom, pan make a thick sugar syrup.
  4. Mix the powdered sesame seeds and the groundnuts in the syrup. Stir continuously until it no longer sticks to the edge.
  5. Spread the hot mixture on to a greased tray to about quarter-inch thickness.
  6. Sprinkle the grated copra on top.
  7. Cut into square or diamond shapes.

Image result for til laddu

Tarts is an open pastry case containing a sweet or savoury filling. You can even make tortillas if you wish.

Muffin, Cake, Mini Cakes, Chocolate

image credit – pixabay

Today is Day 20 with the letter “T” of AtoZ challenge.

My theme for the challenge is ‘Tackling Tiffin tantrums” to help ease lunchbox woes for moms & kids.

If you liked this post then do drop a comment below. Don’t forget to share this post with your friends and family.

That’s all for today, see you tomorrow! For all AtoZ of Tiffin Ideas click here or search for #A2ZTiffinideas on Twitter and Facebook.

Linking with #BlogchatterA2Z and #AtoZ Challenge for April 2019

You may also like...

22 Responses

  1. I regularly prepare thalipeeth. And it is a snack of Karnataka state too. I add grated cucumber or bottle-gourd(dudhi) to the flour.

    • Yes it’s any time meal in Maharashtra too. Yes adding cucumber lauki even reddish or carrot too. This can accommodate any vegetable or leftover that’s the best thing.

  2. Thepla is my favorite in today’s list. But your posts are really drool worthy. Amazing recipes and gorgeous pictures

  3. Srishti says:

    Til ka ladoo is my favorite. My grandpa used to prepare them for me. Loved the post

  4. abhijit says:

    Another great tiffin idea. Who does not like a tart or till ki laddu?

  5. Usually for evening snacks i make kakdi thalipith.

  6. Kaddu says:

    I’ve heard and tried all of these except the thalipeeth, which I had never heard of before. But it sounds easy enough to make. Will try it sometime.

  7. My mom prepares the best Thalipattus! Whenever I make they become too hard 😦

    • Yes mummy ke hath ka khana is ultimate. But I wonder even our kids love their mummy ke hath ka khana so time teaches us to cook too. Keep the mixture soft, if the dough is hard it turns dry.

  8. I like Thalipeeth…..thanks for sharing Pragun.

  9. I like all the dishes in the T tiffin. Thalipeeth…. I have made a long time ago. Must make it soon again. Til ke Ladoo…. yum… I love the ones made by my mom.

Leave a Reply

Your email address will not be published. Required fields are marked *