Millets are one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. Millets are highly nutritious and are easy to digest due to their non glutinous and non acid forming nature.
In India, millets have always been used traditionally in daily cooking. Each region have their own specific dishes using millets, then be it sweet or savoury. In Maharashtra, there is a special and delicious breakfast dish, called thaalipeeth. The recipe for thaalipeeth might differ a bit in each community, but basically it is an amalgamation of healthy flours kneaded with onions and spices to create a delicious savoury flatbread!
In this recipe, I have used a mix of some healthy millet flours and traditional spices to make a nutritious thalipeeth. Again as it is shallow fried and smeared with some homemade butter, overall dish remains high on the health quotient!
For some more delicious Thaalipeeth, do take a look at the following recipes too…..
Here’s the recipe for Mixed Millets Thalipeeth….
Prep Time : 25 min
Cooking Time : 5 min
Serves : 5 (10 Thalipeeth)
Cup Used : 200 ml
- 1 cup Finger Millet Flour (Ragi Aataa / Nachani Peeth)
- 1 cup Pearl Millet Flour (Baajra Aataa / Baajri Peeth)
- 1 cup Sorghum Flour (Jowar Aataa / Jwaari Peeth)
- 1 cup Basmati Rice Flour (Chaawal Aataa / Taandulache Peeth)
- 5 cups Finely Chopped Onions
- 1 cup Finely Chopped Corriander Leaves
- 6-7 Green Chillies…. Chopped into small pieces.
- 1 cup Corriander Leaves
- 2 tbs Corriander Powder
- 1 tbs Cumin Powder
- Salt to taste
- Oil for roasting the thalipeeth
- Homemade Butter as required
- To make Mixed Millets Thalipeeth, chop finely the onions, green chillies and the corriander leaves.
- Transfer them to a mixing bowl and add the mentioned flours, corriander powder, cumin powder and salt to taste.
- Mix well and knead into a soft spreadable dough, using water as required. Approximately 1 1/4 cup Water is required.
- Heat a cast iron griddle and grease it with some oil.
- Wet a clean kitchen towel and squeeze out all the water very well.
- Divide the kneaded dough into 10 equal parts and place one dough ball on the wet towel.
- Using greased fingers, pat it into a slightly thick circular disc. Make a small hole in the centre using a finger, as it facilitates oil to be released for cooking the mid portion.
- Wet your palms and lift one edge of the kitchen towel with other hand to lightly transfer the disc to your wet palm and immediately transfer it to the hot greased griddle.
- Drizzle some oil over it and cover and cook on high heat till the bottom side is well charred.
- Uncover and flip the thaalipeeth. Drizzle some oil from the centre and the edges of the thaalipeeth.
- Roast the flipped side well by applying some pressure at the edges with a spatula.
- When the flipped side too is well cooked and slightly charred, transfer the thalipeeth to a serving dish.
- Smear with a huge dollop of homemade butter and serve these delicious Mixed Millets Thalipeeth for a traditional and nutritious breakfast!
Pictures depicting the process :