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Multigrain Thalipeet Recipe

Anusha Praveen
Multigrain Thalipeet is an instant thalipeet made with a mix of grain and millet flours. Pairs well with yogurt.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Mains
Cuisine Maharashtrian
Servings 6


  • Whole wheat flour 4 tablespoon
  • Oats flour 2 tablespoon
  • Barley flour 2 tablespoon
  • Bajra flour 2 tablespoon
  • Besan 2 tablespoon
  • Ragi flour 2 tablespoon
  • Grated garlic 1 teaspoon
  • Onion ½ c finely chopped
  • Coriander leaves 2 tablespoon finely chopped
  • Water as required
  • Oil 2 teaspoon
  • Salt to taste
  • Red chili powder 2 teaspoon
  • Cumin powder 1.5 teaspoon
  • Coriander powder 1.5 teaspoon
  • Turmeric powder 1 teaspoon
  • Garam Masala 1 teaspoon
  • Oil for cooking


  • Combine all flours in a big bowl.
  • Add all spice powders, coriander leaves, garlic, onion, sesame seeds and mix into the dough using your hands or a whisk.
  • Make a well in the center and Add 2 teaspoon oil to the flour.
  • Now add water gradually and mix into a soft dough.
  • The dough should be a little looser than regular chapati dough and not too sticky.
  • Once done, grease a banana leaf with some oil.
  • Grease your palms with a bit of oil and pinch a portion of dough, the size of an orange.
  • Place this in the middle of the banana leaf and begin patting it into a thin disc beginning from the center.
  • Make three holes in the center.
  • It should be about ¼" inch thick.
  • Once done, heat a tawa.
  • Now, carefully transfer the flattened thalipeet on to the tawa . (Watch video)
  • Drizzle oil around the edges and cook on low medium flame till brown spots begin to appear.
  • Flip and repeat. Takes about 2 mins to cook one thalipeet.
  • Repeat with remaining dough.
  • Serve hot with yogurt.


If you do not have oats or barley flour, substitute with other millet flours.
You can skip the onion and garlic and add shredded carrot,cabbage and beetroot for a satwik version.
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