2 cup Jowar flour (Sorghum Flour)
2 Tablespoon Bajar flour (Millet Flour)
2 Table spoons Nachani flour (Ragi Flour)
2 Tablespoons Rice flour
2 Tablespoons Chana daal flour (Chickpea Flour)
1/2 teaspoon Coriander powder
1/2 teaspoon Cumin powder
1/2 teaspoon Red Chili powder
1/4 teaspoon Turmeric
1 Tablespoon Salt (Or according to your taste)
1 medium size Onion – chopped
1 small Green hot pepper – finely chopped
1 Tablespoon Fresh coriander leaves – finely chopped
1 1/2 cup Water [Or as needed]
1/4 cup Vegetable oil
Mix well, all five flours in a mixing bowl.
Then roast the mixture for 5 minutes. Keep stirring the mixture while roasting.
You will smell the aroma, that is an indication of it is getting roasted.
Transfer the roasted flour mixture to a mixing bowl. Let it cool off.
Add the remaining ingredients to the roasted flour.
Knead the mixture into dough by adding a little water at a time.
Make 12 round balls from the dough and set them aside.
Cut a large square piece (10” by 10”) of Siran Wrap and place on the flat cutting board.
Apply a few drops of oil to the round dough ball and put it over the Siran Wrap.
Put another square piece (10” by 10”) of Siran Wrap over the dough ball.
Press gently and flatten the dough ball using palm of your hand first.
Then using rolling pin, gently roll it into a round circle, about 5” in diameter.
Remove the top Siran Wrap and make a small whole in the center using the index finger
Heat up frying pan (Tawa) on a medium high heat for about two minutes or till very hot.
Add 1/4 teaspoon oil to the pan and spread it around. [You can use oil sprayer for this].
Lift the Thalipith with the Siran Wrap, place it in the palm of your hand, and put it in the frying pan (Tawa) over the heated oil. Cook it for about 2 to 2 1/2 minutes on each side. Add/spray 1/4 teaspoon of oil before you flip the thalipith to cook from the other side.
Brush/spread one side of each thalipith with unsalted churned soft butter.
Tip: Use electric griddle to cook multiple thalipiths at the same time.
Goes well with Garlic Chutney, Butter Spread, Greek Yogurt Spread.