Meena's Taste Mantra

Ragi Jowar Thalipeeth | Finger Millet Jowar Flatbread

Appa got some fresh Ragi flour last week. Amma kept toying with the idea of either Ragi Idlis or Ragi Thalipeeth! Finally she settled on Thalipeeth as winter has finally arrived and this Thalipeeth will keep one satiated for atleast 5 hours! From the normal Ragi Thalipeeth Amma took a detour and added special twists to make it even for flavourful - Ragi Jowar Thalipeeth!

INGREDIENTS

2 tblsp Ragi | Finger Millet Flour
2 tblsp Jowar Flour
2 tblsp Besan | Chick Pea Flour
2 tblsp Whole Wheat Flour
1 Onion, medium sized, finely chopped
1 Tomato, small, de-seeded, finely chopped
1 " Adrak | Ginger, finely chopped
4 Green Mirchi | Chilli, finely chopped
1 tblsp Fresh Dhania | Coriander Leaves
1 tsp Til | Sesame seeds, roasted
1/2 tsp Jeera | Cumin Powder
1/2 tsp Dhania | Coriander Powder
1/4 tsp Saunf | Fennel Powder
1/4 tsp Red Chilli Powder
2 tblsp Dahi | Curd
Oil for Thalipeeth
To taste Salt

METHOD

In a mixing bowl add all the ingredients and mix well.
Incorporate water, little by little, while gently kneading at the same time to make a dough which is softer than the phulka roti dough. it should be pilable in such a way that you can pat the the thalipeeth on the tava. Make 7 portions of the dough.
Place the roti tava on the gas and let the tava get hot. Once it is hot, reduce the flame to medium.
With a tissue paper | cloth, smear little oil on the tava's surface.
Take one portion and place it on the tava and gently pat to make a circle of about 5" diameter. Keep a bowl of water handy. Wet the fingers and then tap to spread the Thalipeeth. Take care not to burn the finger on the tava. The thalipeeth should be approximately 1/2 cm thick.
Drizzle very little oil around the sides of the thalipeeth.
After 2 minutes, flip the thalipeeth to the other side and make 2 to 3 gentle scores | cuts on the surface so that the thalipeeth cooks well. Drizzle very little oil around this side as well.
After 2 minutes flip it to the first side and flip it again to the second side after 1 minute.
The Thalipeeth is cooked and has slight brown spots on its surface.
The Thalipeeth can be served with curd | pickles | homemade butter | tomato ketchup or just in the traditional way with a chilli and onion.

Today we served this highly nutritious Ragi Jowar Thalipeeth with curd, smashed fresh onion and chilli. Just delicious.

Hope you enjoy the entire process of cooking and eating Ragi Jowar Thalipeeth! Please do share your feedback as we would love to hear from you! Click on Thalipeeth to get many more of such wonderful options!

Till then...Eat Healthy...Stay Blessed...

We have used:

1. Madam Nachini | Ragi Flour

2. Madam Jowar Flour

3. Aashirwaad Select Sharbati Atta

4. LG Hing Powder

5. Tata Salt Lite

6. Til Sona Oil - Sesame Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.