Multi-grain Thalipeeth | How to make Multi-grain Thalipeeth

By Krithika Chandrasekaran  |  11th Oct 2015  |  
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  • Multi-grain Thalipeeth, How to make Multi-grain Thalipeeth
Multi-grain Thalipeethby Krithika Chandrasekaran
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About Multi-grain Thalipeeth Recipe

Thalipeeth is a famous Maharashtrian dish typically made of three flours- whole wheat, millet and bengal gram flour or besan.

Multi-grain Thalipeeth, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Multi-grain Thalipeeth is just mouth-watering. This amazing recipe is provided by Krithika Chandrasekaran. Be it kids or adults, no one can resist this delicious dish. How to make Multi-grain Thalipeeth is a question which arises in people's mind quite often. So, this simple step by step Multi-grain Thalipeeth recipe by Krithika Chandrasekaran. Multi-grain Thalipeeth can even be tried by beginners. A few secret ingredients in Multi-grain Thalipeeth just makes it the way it is served in restaurants. Multi-grain Thalipeeth can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Multi-grain Thalipeeth.

Multi-grain Thalipeeth

Ingredients to make Multi-grain Thalipeeth

  • Whole wheat flour - 1 cup
  • Besan (Bengal gram flour) - 1 cup
  • bajra/Jowar flour - 1 cup
  • Soya flour - 1 cup
  • Rice flour - 1 cup
  • Rajgira flour - 1 cup
  • Whisked curd - 1 cup
  • maida - 1/4 cup
  • jeera - 2 tsp
  • Dhaniya- curry leaves chutney - as required
  • water - as required
  • salt to taste

How to make Multi-grain Thalipeeth

  1. Sift all the flours and add a pinch salt to a clean bowl, mix it well together. Add the jeera and green chutney and mix again.
  2. Now gradually add the curd and keep kneading the flours into a tight but soft dough.
  3. Add water only if required. Drizzle a little oil on to your hand and coat the dough with it. Cover and let rest for about 5-7 minutes.
  4. Take 2 clean plastic sheets. Give the dough a rough kneading but do not knead too much. Divide into equal sized portions and keep aside.
  5. Heat a tawa on medium heat. Place one dough round in between the plastic sheets on a counter and either press evenly into a flat disk using your hands or use a rolling pin if its easier.
  6. Cook the thalipeeth on the tawa using oil/ghee till its golden brown on both sides. Use a flat ladle to press down and let cook evenly.
  7. Serve it hot with pickle/chutney and curds.

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