Methi Thalipeeth

•Methi thalipeeth
•Putani (roasted chana) chutney
•Shenga (peanut) chutney
•Gurellu (niger seeds) chutney
•Homemade curd

Methi thalipeeth, also known as Menthe soppina talipettu (kannada) or Fenugreek- multi millet flatbread is a very popular breakfast dish from the Maharashtrian & North Karnataka cuisine and it makes for a perfectly nutritious way to kick-start your day!☀️

It is a healthy, gluten-free flatbread made with a mix of millets such as jowar, ragi, bajra,… and besan. The recipe is versatile and you may replace any of these flours with either rice flour, maize flour, or amaranth flour too. It is made healthier with the addition of methi leaves. I had earlier spoken about how it is a good practice to mix millets. It increases the nutritional value of the resultant dish by making up for any nutrient that is not present in the other one … and this thalipeeth recipe fits the bill perfectly!

These thalipeeth are often served with curd and dry chutney powders such as either or an assortment of gurellu (niger seeds) chutney, putani (roasted chana) chutney, shenga (mungphali/ peanut), bellulli (lehsun/ garlic) chutney, agase (flax seeds) chutney.

If chutney powders are not available, serve with kesar-pista-badam shrikhand or simply mix some sugar & green cardamom powder in curd.

Sharing Methi Thalipeeth Recipe below. Also, do check my other gluten-free roti recipes too:

  1. Methi Bajra Paratha
  2. Amaranth/ Rajgira Paratha
  3. Ragi Masala Roti
  4. Ragi-Jowar Talipettu : Karnataka special
  5. Sajje Rotti : Bajra Roti | Pearl Millet Flatbread
  6. Ubbu Rotti : Ukkarisida akki rotti| Ubbu rotti| Coorgi rotti| Ukad chi bhakri| Tandlachi bhakri| Rice bhakri| Chawal ki roti
  7. Beetroot Akki Rotti : Beetroot-rice flour flat bread
  8. Sabbasige Soppina Akki Rotti : Dill leaves-rice flour flat bread
  9. Sautekai Akki Rotti : Cucumber-rice flour flat bread
  10. Kumbalkai Akki Rotti : Pumpkin-rice flour flat bread
  11. Moolangi Akki Rotti :White radish rice flour flatbread
  12. Purple Cabbage Akki Rotti
  13. Sorekai Akki Rotti : Bottlegourd-rice flour flat bread

Methi Thalipeeth Recipe

Makes 8 thalipeeth, 6 inch diameter
1 Cup = 150 ml

Ingredients:

  • Methi (fenugreek) leaves – 1 cup, finely chopped
  • Onion – 1, medium, finely chopped
  • Green chilli – 1, finely chopped
  • Jowar (sorghum/ white millet) flour – 1/2 cup
  • Ragi (nachni/ red millet) flour – 1/2 cup
  • Bajra (pearl/ black millet) flour – 1/2 cup
  • Besan (bengal gram flour) – 1/2 cup
  • Cumin seeds – 1/2 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Cumin powder – 1/4 tsp
  • Coriander leaves – 2 tsp
  • Salt – 3/4 tsp
  • Curd – 1 cup
  • Water – 1/4 cup, approx.
  • Oil – as required

Instructions:

1) Add all the flours to a large mixing bowl.

2) Finely chop the onion, green chilli, coriander leaves and methi leaves.

3) Add finely chopped onion, green chilli, coriander leaves, methi leaves, cumin seeds, coriander powder, red chilli powder, turmeric powder and salt to the flours in the mixing bowl.

4) Mix all the ingredients well.

5) Add curd.

6) Mix well.

7) Add water little by little and knead well.

8) Form a semi-stiff dough. Let it rest for 10-15 minutes. Divide the dough into 8 equal parts and make rough balls.

9) Add 3/4 – 1 tsp oil to a non-stick pan. Roll one ball in it such that it is coated with oil all over.

10) Flatten the ball and begin patting it down.

11) Continue patting and form a 6 inch diameter thalipeeth.

12) With your index finger, make 4-5 holes in the thalipeeth. These help in cooking them well throughout.

13) Cook the thalipeeth covered on high flame.

14) Within a couple of minutes, you will notice a change in colour. If unable to see the difference, gently lift the side of the thalipeeth to see any browning underneath.

15) Flip it gently. Continue cooking uncovered for a minute or two and turn off heat.

16) Serve it hot with curd and dry chutney powders of your choice.

Tips & Tricks: I remember my mom used to add a couple drops of oil into each hole (step 12) to cook them well. But with the induction base non-stick pans in current times, you do not need to do it, but just in case…. FYI.
To make the next thalipeeth, do not try to pat the dough on hot pan. Just hold the underside of the pan under running tap water/ pour a cup of water to cool it down and then proceed.

If you happen to try this Methi Thalipeeth Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #theredplatechroniclesbymeenadanti and tag @theredplatechronicles To see more of my work, follow me on

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