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MultiGrain Thalipeeth

MultiGrain Thalipeeth


  • Wheat flour- 1 Cup
  • Ragi flour- 1/2 Cup
  • Gram flour -1/2 Cup
  • Bajra flour-1/2 Cup
  • Masala Oats -2 Cup
  • Fenugreek leaves(Chopped) - 2 blanches
  • Sesame seeds -2 tbsp
  • Green chilli - 1
  • Ginger- small piece (grated)
  •  Asafetida -1/4 tsp
  •  Yogurt -1/2 Cup


In a large bowl, combine all ingredients, except the yogurt and oil. Stir in yogurt and knead well to make a stiff dough, adding water if necessary. Knead for a few minutes until smooth. 

Cover the dough and let rest for 10 to 15 minutes Divide dough into 15 balls, 2 inches in diameter. Using the palm of your hand flatten each ball, the ball of dust the surface of whole wheat flour and roll into a circle of diameter of 4 to 6 inches. 

You can roll them thin or thick, it is purely your preference Preheat an iron skillet over high heat; place the rolled dough on the stove; after about a few seconds, you will notice small bubbles start rising over the dough Lower the heat to medium; 

Back on the rolled dough and sprinkle about half teaspoon of oil around  dough Cook with a press and transform the movement with a flat spatula or a wooden press. 

Notice that the lower side begins to brown, return to this point again the kitchen in the same press and turn motion to maintain even cooking Once both sides are cooked and have some brown spots, you will also notice the texture of the bread is crispy outside and soft inside.

Serve hot with Curry or Chutney.....