Multigrain Thalipeeth

Multigrain Thalipeeth Recipe

Thalipeeth is a famous Maharashtrian dish typically made of three flours, whole wheat, millet and bengal gram flour or besan. I've attempted a healthy and green twist to this versatile and healthy preparation.

Cooking time
30 min


    • 1 cup whole wheat flour
    • 1/2 cup ragi flour
    • 1/2 cup gram flour
    • 1/2 cup bajra flour
    • 2 packets Classic Masala Oats
    • 250g fenugreek leaves, chopped
    • 2 tablespoons sesame seeds
    • 1 green chilli, finely chopped
    • An inch of ginger, grated
    • 1/4 teaspoon hing powder
    • 1/2 cup low-fat yogurt
    • 1/2 teaspoon Saffola Oil for cooking per thalipeeth
    • Salt to taste

How to make Multigrain Thalipeeth

    • In a large bowl combine all the ingredients except for the yogurt and oil.  Stir in the yogurt and knead it well to make a firm dough, adding water if necessary. Knead for a couple of minutes until smooth.  Cover the dough and allow it to rest for 10 to 15 minutes
    • Divide the dough into 15, 2-inch diameter balls. Using the palm of your hands flatten each ball, dust the surface of the ball on Whole Wheat flour and roll into a 4 to 6-inch diameter circle. You can roll them thick or thin, it is purely your preference
    • Preheat an iron skillet on high heat; place the rolled dough on the skillet; after about a few seconds you will notice that small bubbles start rising on the dough
    • Turn the heat to medium; flip the rolled dough over and drizzle about half teaspoon of Saffola Oil around the dough
    • Cook with a press and turn motion with a flat spatula or a wooden press. You will notice the bottom side begins to brown, at this point flip over again cooking in the same press and turn motion to maintain even cooking
    • Once both the sides are cooked and have a few brown spots, you will also notice the texture of the bread is crisp on the outside and soft inside. Continue the similar process with the other portions of the dough and serve warm

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