Ragi Thalipeeth

Thalipeeth is a recipe from the western state of Maharashtra in India. It is a savoury dish made by combining grains, vegetables and spices. Today, the recipe that I am sharing is Ragi Thalipeeth. Finger Millet is called Ragi in Hindi and a few other Indian languages. Therefore, this recipe uses Finger Millet flour as the main ingredient. In addition, I have added gram flour, fresh dill leaves and a few spices. All the ingredients are combined by adding water. The resulting mixture is a loose dough.

This mixture doesn’t bind like wheat flour dough because it has no gluten. Therefore, it can’t be flattened and rolled using a rolling pin either. So, the technique is to make a loose mixture by combing the flour with water and then taking portions of the mixture, tapping it using wet hands and spreading it evenly before pan-frying it.

In the olden times, a Thali ( a big plate for serving meals) was used for this purpose. The bottom part of the thali, which has a flat base, was greased. Then, a portion of the mixture was put on the greased side, tapped and spread evenly using wet hands. Then, it was carefully ‘peeled off’ and transferred to a pan for frying. Hence, the dish got its name-Thalipeeth, i.e. something that is made by tapping on a plate. Nowadays, silicon sheets have replaced the Thalis, making the job easier.

If you make a mixture that is similar to a dough, you can use a silicon sheet for making Thalipeeth. Grease the silicon sheet, spread the dough using wet hands on the sheet and then transfer this to a pan.

But I don’t like making dough for thalipeeth. I have observed that if the mixture is made like a dough, the thalipeeth becomes dry and hard. I like my Thalipeeth soft and moist. So, I keep the consistency of the mixture somewhere between a batter and a dough. I put the mixture on a cold ( read: not hot), greased pan. I tap and spread the mixture on the pan and then heat it and pan-fry the thalipeeth. I have used this technique in my recipe.

Ragi is an energy-packed gluten-free millet rich in fibre, protein and minerals. The inclusion of lentil flour and herbs makes it nutrient-dense and flavourful. It is a filling and delicious breakfast.

So, let’s start with the recipe:

Equipment Needed:

• Mixing bowl: https://amzn.to/3F3RhH0
• Pan: https://amzn.to/41rC8Im
• Knives: https://amzn.to/3Lg64Bj
• Chopping Board: https://amzn.to/3K0dh8L

Ingredients needed to make Ragi Thalipeeyj

• 2 Cups Ragi (Finger Millet) Flour
• 1 Cup Besan (Gram Flour)
• 1 Cup Finely Chopped Dill Leaves
• 1 Big Onion; Finely Chopped
• 3-4 tbsp Finely Chopped Curry Leaves
• 2-3 Green Chillies; finely chopped
• 1 tsp Cumin Seeds
• 1 tbsp Sesame Seeds
• Salt; to taste
• Water; to combine
• Oil; for frying

INSTRUCTIONS 

• In a mixing bowl, combine finger miller flour, gram flour, chopped onions, chillies, curry leaves, dill leaves, sesame seeds, cumin seeds and salt. Mix well.
  
  
  
• Add water. The resulting mixture should neither be a dough nor a batter. It should be somewhere in between.
  
  
  
• Grease a pan with oil. Then, with your hand, spread a thin layer of the mixture.
  
  
  
• Then heat the pan on medium and fry the thalipeeth. Drizzle some oil along the edge and on the surface.
  
  
  
• Flip it when done on one side. Drizzle some more oil till the thalipeeth is fully cooked.
  
  
  
• Serve with pickle and butter.
  
  

Here is the recipe in printable format:

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Check out other recipes from my kitchen here.

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