Gluten Free Thalipeeth | Mixed Millet Thalipeeth

Mixed Millet Thalipeeth is a Gluten Free, Vegan flatbread made with millet flours, basic spices and seasonings. Makes for a healthy breakfast / dinner option.

For all these years that I have been in Mumbai, the food of the region has slowly overtaken our palate – especially the ones that the entire family likes : be it the Vatanyachi Usal with Vada Pav and homemade Lasanachi Chutney or Batayachii Poha that we make frequently.

And Thalipeeth (peeth = flour) : a mutli grain savoury pancake is quite popular in Maharashtra, and my personal favourite too . In fact, while on sojourns out of Mumbai, it’s a staple at most “Bhakar Kendras” (eateries) and tastes heavenly eaten with Pitla (gram flour slurry), ghee or chilled curd. 

There is a variation to this in North Karnataka also by a similar name – Thalipattu.

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The dough (flour) itself is a mixture made from roasted Bengal gram, millet flour, coriander seeds, cumin seeds, wheat. Like with most traditional dishes, this too has several versions – each emancipated from the region the ‘cook’ hails from. I learnt how to make this from my domestic help, and added a few variations of my own to make it more healthy ! This is eaten as a main course in Maharashtrian cuisine as well as breakfast.

Other millet based dishes you may like on the blog include:

Samai Dosai | Little Millet Dosa | No Rice Dosa

Little Millet dosa is a no-rice Dosa / Indian Crepe made with unpolished Little Millets and Lentils. It makes for a filling, Gluten Free vegan Breakfast or brunch option and is served with Chutney / Sambhar etc

Check out this recipe

Thinai Uttapam | Foxtail Millet Uttapam

Thinai Uttapam or Foxtail Millet Uttapam is a thick dosa (savoury pancake) made with millets topped with vegetables. 100% Gluten Free and Vegan. Served as breakfast or snack.

Check out this recipe

Ragi Idli | Finger Millet Idli using Whole ragi grains

Ragi Idli is a fermented Idli (steamed savoury breakfast) made with Finger Millet and Lentils. Served with Sambhar & chutney as Breakfast / Snack

Check out this recipe

Ragi Rotti | Finger Millet flatbread | Nachni Roti

Ragi Rotti or Finger Millet Roti is a rustic flatbread made in Karnataka cuisine with millets, basic spices and veggies. Served with yogurt or pickle for breakfast or brunch.

Check out this recipe

Ragi Sevai | Ragi Semiya Upma | Finger Millet String Hoppers

A sevai / Upma /savory pudding made with Ragi Sevai / Ragi Vermicelli or Finger Millet string hoppers. Served as a South Indian Breakfast or Snack. 

Check out this recipe

Moong Aur Sama ki Chaashwali Khichdi | One Pot Millet meals

Moong Sama Chashwali Khichdi is a Gluten Free, millet based Nutritious One pot meal. Perfect for brunch or a light dinner.

Check out this recipe

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Preparation time: 20 mins , Cooking time : 10 mins. Makes : 12 servings

Here 1 cup = 100 grams

What you need to make the Mixed Millet Thalipeeth

• 1 cup Sorghum Flour (Jowar Atta)
• 1 cup Pearl Millet flour (Bajra Atta)
• 1/2 cup Gram flour (Besan)
• 1/2 cup Finger Millet Flour (ragi / nachni Atta)
• 1/2 tsp carrom seeds (Ajwain)
• 1 cup Chopped fenugreek leaves (methi leaves / Methi bhaaji)
• 1/2 cup radish (grated, optional but recommended)
• 2 TBSP coriander leaves (optional)
• 3 tsp roasted sesame seeds
• 1/2 cup carrot (grated)
• 1/2 tsp Red chilli powder
• 1/2 tsp Garam Masala powder (optional)
• 1 tsp salt (or to taste)
• 1/2 tsp Turmeric
• 1 cup hot Water (for kneading, might need more)
• 1 tsp red chilli flakes (sub with green chillies too)
• 2 TBSP Oil (plus 4 TBSP more to make the Thalipeeth)

Notes / Tips and tricks for a tasty thalipeeth

• Use as minimal water for the dough as possible.
• Ensure the flours are sieved well to give an even flavour
• You can add any more veggies like shredded cabbage, spinach (or any radish greens) and green chillies and onion / garlic
• Some variations of thalipeeth add roasted coriander and cumin powder- but I didnt add any.
• If using onions, make sure to chop it fine and knead it to the flour mix before adding water.
• If using Wholewheat flour, the dish wont be gluten free, but may require slightly less / more hot water
• Use hot water if using only millets, else the dough will not bind.
• Resting time is cruciai to pat the thalipeeth evenly
• Patting the dough flat on the cloth is optional, you can do it directly on the tava. But the wet kitchen towel (preferably muslin cloth) gives great results as does this Holige sheet. / parchment paper. Your best bet howver is a banana leaf

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How to make Mixed Millet Thalipeeth

• In a large plate (paraath / large bowl), sift all the 4 flours evenly
• Add salt, chilli flakes (or chillies if using), salt, turmeric, mix well.
• Add the grated radish, carrots, chopped methi leaves and mix well without adding any additional water.
• If using onions / garlic, see notes.
• Leave it for 2-3 mins, the veggies will release water.
• Now add the rest of the spices and sprinkle hot water and knead to a semi soft dough. In case you are using wholewheat flour too, see notes below.
• The quantity of water will depend on the quality and quantity of the flour.
• In case you find the mixture too dry, add water little by little and knead into a not-too-stiff dough. Add oil (1 – 2 tbsp) to coat the dough and ensure its not too sticky.
• Cover and rest the dough for atleast 25-30 minutes. As this is a gluten free flatbread, the dough will need to rest mandatorily.
• After 30 mins, Make 12 equal portions of the dough and keep them covered..
• On the rolling board, spread a slightly wet handkerchief (or very thin kitchen towel) and take each portion of the dough and spread with your fingers till about 4 – 6 inch in diameter. I used a food-safe transfer sheet like Holige Paper. You can also pat it thin on a parchment paper
• Pat the thalipeeth thick or thin as you wish. and make 2 – 3 holes on the roti to ensure quicker and even cooking.
• Sprinkle roasted sesame seeds and pat it on the thalipeeth
• Overturn the kitchen hanky / parchment over the hot tawa . If using parchment or Holige paper, wait for a bit and then slowly peel.
• Drizzle oil (about 1 tsp) into the holes as well as the outer periphery. Cook on medium heat.
• Once roasted brown (about 2 mins), flip and cook on the other side.
• Serve hot with butter or curd or even mango pickle.
• We served it with some salad and Railway Aloo ki Sabji Onion-garlic free) for a completely Gluten free, vegan and Satvik meal.

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Gluten Free Thalipeeth | Mixed Millet Thalipeeth

Kalyani

Mixed Millet Thalipeeth is a Gluten Free, Vegan flatbread made with millet flours, basic spices and seasonings. Makes for a healthy breakfast / dinner option.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting time 20 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dinner Ideas, Lunch and Dinner

Cuisine Indian, Maharashtrian

Servings 12 servings

Equipment

• Flat Tray
• Tava / Skillet
• Knife and Cutting Board

Ingredients

  

1x2x3x

• 1 cup Sorghum Flour Jowar Atta / Jolada Hittu
• 1 cup Pearl Millet flour Bajra Atta / Sajje Hittu
• 1/2 cup Gram flour Besan / Kadalehittu
• 1/2 cup Finger Millet Flour ragi / nachni Atta
• 1/2 tsp carrom seeds Ajwain / Omkaalu
• 1 cup Chopped fenugreek leaves methi leaves / fresh methi
• 1/2 cup radish grated, optional but recommended
• 2 TBSP coriander leaves
• 3 tsp roasted sesame seeds
• 1/2 cup carrot grated
• 1/2 tsp Red chilli powder
• 1/2 tsp Garam Masala powder optional
• 1 tsp salt or to taste
• 1/2 tsp Turmeric Powder
• 1 cup hot Water for kneading, might need more
• 1 tsp red chilli flakes sub with green chillies too
• 2 TBSP Oil plus 4 TBSP more to make the Thalipeeth

Instructions

 

• In a large plate (paraath / large bowl), sift all the 4 flours evenly
• Add salt, chilli flakes (or chillies if using), salt, turmeric, mix well.
• Add the grated radish, carrots, chopped methi leaves and mix well without adding any additional water.
• If using onions / garlic, see notes.
• Leave it for 2-3 mins, the veggies will release water.
• Now add the rest of the spices and sprinkle hot water and knead to a semi soft dough. In case you are using wholewheat flour too, see notes below.
• The quantity of water will depend on the quality and quantity of the flour.
• In case you find the mixture too dry, add water little by little and knead into a not-too-stiff dough. Add oil (1 – 2 tbsp) to coat the dough and ensure its not too sticky.
• Cover and rest the dough for atleast 25-30 minutes. As this is a gluten free flatbread, the dough will need to rest mandatorily.
• After 30 mins, Make 12 equal portions of the dough and keep them covered..
• On the rolling board, spread a slightly wet handkerchief (or very thin kitchen towel) and take each portion of the dough and spread with your fingers till about 4 – 6 inch in diameter. I used a food-safe transfer sheet like Holige Paper. You can also pat it thin on a parchment paper
• Pat the thalipeeth thick or thin as you wish. and make 2 – 3 holes on the roti to ensure quicker and even cooking.
• Sprinkle roasted sesame seeds and pat it on the thalipeeth
• Overturn the kitchen hanky / parchment over the hot tawa . If using parchment or Holige paper, wait for a bit and then slowly peel.
• Drizzle oil (about 1 tsp) into the holes as well as the outer periphery. Cook on medium heat.
• Once roasted brown (about 2 mins), flip and cook on the other side.
• Serve hot with butter or curd or even mango pickle.
• We served it with some salad and Railway Aloo ki Sabji Onion-garlic free) for a completely Gluten free, vegan and Satvik meal.

Notes

• Use as minimal water for the dough as possible.
• Ensure the flours are sieved well to give an even flavour
• You can add any more veggies like shredded cabbage, spinach (or any radish greens) and green chillies and onion / garlic
• Some variations of thalipeeth add roasted coriander and cumin powder- but I didnt add any.
• If using onions, make sure to chop it fine and knead it to the flour mix before adding water.
• If using Wholewheat flour, the dish wont be gluten free, but may require slightly less / more hot water
• Use hot water if using only millets, else the dough will not bind.
• Resting time is cruciai to pat the thalipeeth evenly
• Patting the dough flat on the cloth is optional, you can do it directly on the tava. But the wet kitchen towel (preferably muslin cloth) gives great results as does this Holige sheet. / parchment paper. Your best bet howver is a banana leaf

Keyword Bhajni Thalipeeth, Flat Bread, Gluten Free, Thalipeeth

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