17 January, 2018
MIXED FLOUR/NINE FLOUR ROTTI/THALIPEETH adding semolina/sooji as well
An amazing, winter special breakfast recipe, using many kinds of flours mixed together. Thalipeeth is very famous in Northern parts of Karnataka and Maharashtra state as well. But during winter all these flours are majorly used in North India too. This rotti can be made with or without adding vegetables. Below I have posted the pics of both the versions. We can add white/black sesame seeds also to the rotti, but somehow I forgot to add it. The below mentioned measurements makes up to the total of 2&1/2 cups of mixed flours, which is enough to make 8 nos., of rotis.
Please do check the recipes here ⇒ tomato chutney , opos mixed vegetable sagu
Ingredients :
- Jowar/Sorghum flour – 1/4 cup
- Bajra/Pearl millet flour – 1/4 cup
- Whole wheat flour – 1/2 cup
- Makai/maize flour – 1/4 cup
- Ragi/finger millet flour – 1/4 cup
- Rice flour – 1/4 cup
- Besan/gram flour – 1/4 cup
- Chana sattu – 1/4 cup
- Soya bean flour – 1/4 cup
- Semolina/sooji – 1/4 cup
- Green chilli – 2 to 3 (adjust)
- Coriander leaves – 2 to 3 tbsp
- Curry leaves – 2 tbsp
- Red chilli powder – 1/2 to 1 tsp
- Turmeric powder – 1/2 tsp
- Onion – 1 big (finely chopped)
- salt to taste
Others :
- Water – to knead the dough
- Oil – to roast the rotti
PROCEDURE :
- Gather together everything under the heading ‘ingredients’ in a wide bowl
- Mix well and knead into a soft dough
- Pinch a portion and spread it evenly with your fingers on a greased sheet
- Roast on both the sides on a heated tawa
- Serve with any kind of chutney/subji/curry/sagu etc
Below is the pic of mixed flour/four flour (Wheat flour, rice flour, Jowar/sorghum flour & gram flour) rotti served along with tomato chutney
