Multi-millet Thalipeeth

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Multi-millet thalipeeth is a healthy twist to the usual one. Different flours are mixed to make a delectable flatbread. It is ideal to serve for breakfast, lunch or dinner.

Thalipeeth is one of the popular recipes from South India. Different flours or at times, only rice flour is mixed with coconut  and spices. It is then  kneaded to a soft dough and  patted into a thin flatbread  on a sheet and roasted. It is crispy and tasty. With the increasing importance of millets, we are destined to add them in umpteen ways. We usually mix jowar flour along with rice flour and a little gram flour. But here, I had a packet of multi-millet flour and have used it.  Multi millet thalipeeth is a healthy twist to the usual one made with rice flour. It is ideal to serve for breakfast or lunch.

Mixed millet flour is easily available in the super markets. Otherwise, you need to mix equal quantity of finger millet, foxtail millet, kodo millet, pearl millet and little millet along with a little quantity of amaranth. The seeds are usually washed, dried and then finely powdered.

The other millet recipes that I have on blog are ragi dosa, ragi idli, bajra roti,

multi millet thalipeeth

Ingredients:

• 2 cups mixed millet flour                1 cup= 250ml
• 1/3 cup rice flour
• 1 tablespoon fresh coconut
• 3 green chilli
• 1/2 teaspoon cumin
• 1 carrot grated
• 2 onion
• 1/2 cup fenugreek leaves (fresh)
• salt
• water
• oil for greasing

Method:

1. Grate carrot, cut onion into pieces. Cut and wash the fenugreek leaves.
2. Grind coconut, green chilli and cumin to a paste.
3. In a wide bowl, add the multi-millet flour and rice flour. Put the grated carrot, onion, methi leaves, ground paste, salt and mix them together.
4. Put water little at a time and mix to a dough. The dough is softer than the chapathi dough.
5. Take parchment paper, grease with a little oil. Take a lemon sized ball and pat it slowly with the tip of the fingers to a circle. Spread it slowly into a thin roti
6. Heat a skillet. Put it on the skillet and allow to cook. Once, it is slightly cooked, the parchment paper can be removed.
7. Flip to the other side and allow to cook for sometime.
8. Once it is done, serve hot with coconut chutney.

Take a tip:

• Increase the quantity of chilli, if you want it spicy.
• Adding of fenugreek leaves is optional. It gives a good taste but must be added in small quantity.
• Instead of fenugreek leaves, use fresh coriander leaves.
• Quantity of rice flour used may be increased to half a cup.
• If you do not have multi-millet flour, take jowar flour and mix it with rice flour. A little gram flour may be added to it.

Jayashree

Multi millet Thalipeeth

Multi-millet thalipeeth is tasty and ideal as breakfast or lunch menu. It is usually served hot with cocnut chutney.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12 thalipeeth

Course: Breakfast, brunch, lunch

Cuisine: Indian, karnataka

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups mixed millet flour
• 1/3 cup rice flour
• 1 tablespoon fresh coconut
• 3 green chilli
• 1/2 teaspoon cumin
• 1 carrot grated
• 2 onion
• 1/2 cup fresh methi leaves
• salt
• water for mixing
• oil while making thalipeeth

Equipment

• skillet
• parchment paper
• wide bowl
• small bowl
• wide plate

Method

 

1. Grate carrot, cut onion into pieces. Cut and wash the fenugreek leaves.
2. Grind coconut, green chilli and cumin to a paste.
3. In a wide bowl, add the multi-millet flour and rice flour. Put the grated carrot, onion, methi leaves, ground paste, salt and mix them together.
4. Put water little at a time and mix to a dough. The dough is softer than the chapathi dough.
5. Take parchment paper, grease with a little oil. Take a lemon sized ball and pat it slowly with the tip of the fingers to a circle. Spread it slowly into a thin roti
6. Heat a skillet. Put it on the skillet and allow to cook. Once, it is slightly cooked, the parchment paper can be removed.
7. Flip to the other side and allow to cook for sometime.
8. Once it is done, serve hot with coconut chutney.
9. Take a tip:
10. Increase the quantity of green chilli if you need it more spicy.
11. Fenugreek leaves is optional, it gives a good taste. One can use fresh coriander leaves too.
12. Quantity of rice flour may be increased to half a cup.

Notes

ncrease the quantity of chilli, if you want it spicy.
Adding of fenugreek leaves is optional. It gives a good taste but must be added in small quantity.
Instead of fenugreek leaves, use fresh coriander leaves.

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Multi millet thalipeeth

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