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multi millet thalipeeth

Multi millet Thalipeeth

Multi-millet thalipeeth is tasty and ideal as breakfast or lunch menu. It is usually served hot with cocnut chutney.
Course Breakfast, brunch, lunch
Cuisine Indian, karnataka
Keyword healthy recipes, millets recipe, thalipeeth variety
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 thalipeeth
Author Jayashree


  • 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


  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.

Recipe 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.