Ingredients

• For the flour:
• 1/2 cup - Wheat
• 1/2 cup - Millet
• 1/2 cup - Jowar (pearl millet)
• 1/2 cup - Yellow moong dal
• 1/4 cup - Yellow bengal gram
• 1/2 cup - Brown rice
• For Dough:
• 3 cups - Prepared flour
• 1 tsp - Chilli powder
• 1/4 tsp - Turmeric powder
• 1/4 tsp - Carom seeds
• 2 to 3 - Pinches asafoetida
• 2 tbsp - Fresh curd
• 1/4 cup - Chopped spinach
• 1 - Onion, finely chopped
• Salt to taste
• Other Ingredients:
• 1 cup - Onion, finely chopped
• 2 tbsp - Coriander, finely chopped
• 2 - Green chillies, finely chopped.

How to Make Healthy Thalpeeth

• For the flour:
• Dry roast each ingredients on low, until brown. Then combine all to make the flour.
• Store in a airtight container for 6-8 weeks, at room temperature.
• Keep it dry.
• Use as required.
• For the dough:
• Mix all ingredients together.
• Add just enough water to make dough.
• Heat a heavy skillet and put a ladleful of dough in the centre.
• Pat with moistened fingers to make a slightly thick pancake.
• Reduce heat, sprinkle onions, coriander, chillies, on top.
• Cook on low till crisp and golden from bottom.
• Serve hot with fresh curd or chutney.