*Take ready made Amboli peeth
*Take the batter out into a pot.
Keep the pot in a warm place over night or at least for 10-12 hours for fermenting.
*The next morning add salt to taste and mix carefully. Do not mix vigorously.
*Heat up a pan on medium heat.
Add oil and spread it with the tissue.
*Add a ladleful batter at the center of the pan and spread a little.
*Cover and cook on medium heat for about 3-4 minutes.
*After 2 minutes remove the lid and add a little oil around the sides.
*Continue to cook for another 2 minutes.
*Flip over.
*Take out into a dish and amboli is already.

*In a dish take 2 cup of Thali peeth
Pro Tip: When adding carrom seeds (Ajwain) – always crush them between your palms.
Now add the dry masalas – red chili powder, turmeric powder and coriander powder.
*Next, add finely chopped onions, coriander leaves, and crushed garlic.
*Mix everything well. Add water and knead it nicely to make a tough dough.
*Make small balls of the dough. *With a rolling pin, flatten the balls into a thin circular shape. *The thickness for Thalipeeth has to be more than your normal *chappati or roti.
Pro Tip: Make holes in the flattened dough. This way the Thalipeeth gets cooked evenly and becomes crisp.
*On a hot tawa (flat skillet) place the flattened dough very gently, without breaking it.
*Put some oil on the edges and between the holes. Flip the Thalipeeth once it is cooked on one side. Repeat for the other side.
*Serve hot with Maharashtrian Thecha, groundnut chutney, and Dahi.
** Pro tip: Cold Thalipeeth with hot chai is also an amazing combination.

INSTRUCTIONS

• In a bowl take rice flour and add cumin seeds, salt.
  *Mix everything well together and Mix well.
  *Add water to make thin batter.
  *Add coriander leaves and mix well.
  *Heat up a pan on medium heat.
  Add oil and spread it well.
  *Start pouring the batter along the edges and end up at the center of the pan.
  *Cover and cook for about a minute.
  *Remove the lid and cook for another minute or so.
  *Flip over and cook well from other side too.
  *After cooking for about 2 minutes from other side, take ghavan off the pan into a dish.
  *ghavan are all ready.
  You can serve this with sauce or chutney.