Ragi Thalipeeth
A sumptuous breakfast made using finger millet and gram flour. This gluten-free, high-protein breakfast will keep you full and satisfied for a long time.
Equipment
- Mixing bowl
- Pan
- Knives and Cutting Board
Ingredients
- 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.