Name: RAGI ROTI/THALIPEETH
Prep time: 20 min
Cook time: 20 min
Ingredients: ¾ cup grated radish (about1 radish or (½ cup beet)); ¼ - ½ cup grated carrot; ¼ cup minced onions (optional); 2 green chilies (minced); 1 small piece ginger (grated); 2 tablespoons finely chopped dill leaves (or coriander leaves); 1 cup whole wheat flour; ½ cup ragi/finger millet flour; 1 teaspoon Pink salt; 1 teaspoon roasted jeera powder (½ tsp); 1 teaspoon garam masala powder (½ tsp); 1 ½ tbsp sesame seeds; Oil for roasting the rotis

RAGI ROTI/THALIPEETH – easy to make Indian Roti or flatbread made with whole wheat flour, ragi or finger millet flour, chockfull of veggies, spices and herbs.

Just mix, roll or pat, pan roast and enjoy with some chutney, curry or just a bowl of yogurt!

Great as a breakfast dish as in many north Indian households but so good for lunch or dinner too.

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My family absolutely loved this addition of ragi millet in our rotis and finely grated radish and carrots added to the nutrition and flavor as well as taste!

As they say in Hindi, “Health bhi, taste bhi” (Healthy and tasty too)!

With "healthy" being the keyword, adding millets to your diet could not be more healthier!

Here I have used finger millet flour or ragi flour, used often in Indian cuisine.

And actually, finger millet or ragi is the most female friendly millet you can consume having the highest calcium content of all millets and high in iron content too which is crucial for all especially women!

So women (and men)! Do add it in your and your family's diet.

You can use any millet flour or if you do not have it , just omit, use only whole wheat flour and proceed to make these delicious rotis!

If you are not a fan of radish, then substitute with beetroot…kids will love that red color of their rotis!

Feel free to use any veggies, finely grated or finely chopped.

So customizable and comes out delicious every time, you gotta make it soon.

(Scroll down to get the full recipe, step wise; with pics; as well as Printable Recipe Card below)!

WHAT IS RAGI ROTI OR THALIPEETH

Rotis are Indian flatbreads usually made with whole wheat flour and optionally, other flours and sometimes we call it chapathi too.

Thalipeeth is the western Indian name for “multigrain rotis” which are actually made with a mix of flours, some spices and then patted and roasted on a griddle.

Here I have used whole wheat flour and ragi or finger millet flour with some simple pantry friendly spice powders and some finely grated/minced veggies along with minced onions.

A great way to make your family eat some millets!

Make a non sticky dough, make large balls, dust with flour, roll into medium thick rotis and pan roast.

Or, if the dough is a bit soft, pat on dusted parchment paper or oiled banana leaves (then called Thalipeeth) and transfer onto the hot griddle and roast until cooked and golden brown.

Nutritious, delicious and customizable, you can enjoy them just with a bowl of yogurt/curd or some Indian pickle and/or curry.

INGREDIENTS YOU WILL NEED TO MAKE THIS RAGI ROTI/THALIPEETH:

Flour – I have used whole wheat flour and ragi flour (finger millet flour). I love adding millet flours to my rotis but if you cannot find it, feel free to use only whole wheat flour.

Spice powders – easy pantry friendly spices like cumin powder and garam masala powder.

Vegetables – to add nutrition and texture, I love to add finely grated carrots and white radish or daikon but you can substitute the radish with beetroot too.

Aromatics – finely minced onions and grated ginger. Garlic is an option too.

Herbs- finely chopped dill leaves; absolutely loves its aroma. You can substitute with finely chopped fresh coriander leaves instead.

I love adding heat/spice to my rotis which is optional but our family’s favorite is finely chopped green chilies or jalapenos. You could add a dash of red chili powder or even some cayenne pepper powder instead if you love the heat and spice.

My rotis have some added sesame seeds to it; this is again optional. They are a good source of fiber, protein, and plant-based calcium and magnesium, so I try and add some in many of my rotis.

Of course, then there is oil and salt to taste.

HOW TO MAKE RAGI ROTI/THALIPEETH

PREP THE VEGGIES:

Wash peel and grate white radish/beetroot (3/4 to 1 cup) and carrot (1/2 cup).

Finely mince onions (1/4 cup), 2 green chilies and grate ginger (1 tbsp).

Finely chop some dill leaves/coriander leaves to get about 2-3 tablespoons.

MAKE THE DOUGH:

In a bowl, add the above.

To this, add the spice powders….1 teaspoon jeera powder, 1 teaspoon garam masala powder and 1 teaspoon salt.

(Instead of green chilies, you can use 1 teaspoon red chili powder too).

Add 1 cup of whole wheat flour and ½ cup of ragi or finger millet flour.

Mix well and stir in 1 to 2 tablespoons of sesame seeds.

Sprinkle some water and make a soft and smooth pliable dough.

Knead for a few minutes. The dough may be sticky. Add more flour if needed to form a soft dough but not too much.

Rest about 10 minutes.

TO MAKE THE RAGI ROTI/THALIPEETH:

Heat a cast iron tawa or griddle on medium heat.

Make large lemon sized balls or tennis size balls of the dough.

Gently roll or pat on a parchment paper which is well dusted with flour or oiled banana leaf.

If the dough is too soft or slightly sticky, using clean fingers pat onto the parchment paper.

Or dust the dough balls in flour and using a well dusted rolling pin, gently roll into a medium thick roti or disc. It should be neither too thick nor too thin.

You can sprinkle some sesame seeds on top and gently roll again to embed them into the roti on one side.

Make a tiny hole in the center. This is optional but drizzling oil in the center adds to the crispiness.

When pan is hot, transfer or flip the rolled roti on to the hot griddle.

Cook on medium heat, drizzling some oil all over the roti, gently pressing with a ladle to cook evenly.

Brown and cook on both sides.

Remove when roasted and light golden brown and slightly charred on both sides.

Serve hot with just some achaar or pickle, some yogurt or even some simple side like dal or any Indian gravy or even chutney.

My family absolutely was enjoying this thoroughly, so it goes into my recipe repertoire to make often.

You must try too.

A great way to get your veggies and millet in your daily diet don't you think?

Enjoy and Happy Cooking/Eating!

For more similar rotis or parathas recipes, do check some of these out too:

TIME TO SEE HOW I MADE MINE!

RAGI ROTI/THALIPEETH

Easy to make Indian Roti or flat bread made with whole wheat flour, ragi or finger millet flour, chockfull of veggies, spices and herbs. Just mix, roll or pat, pan roast and enjoy with some chutney, curry or just a bowl of yogurt!

Course Brunch, Lunch

Cuisine Indian

Prep Time 20 minutes

Cook Time 20 minutes

Servings 3

Ingredients

¾ cup grated radish about1 radish or (½ cup beet)
¼ - ½ cup grated carrot
¼ cup minced onions optional
2 green chilies minced
1 small piece ginger grated
2 tablespoons finely chopped dill leaves or coriander leaves
1 cup whole wheat flour
½ cup ragi/finger millet flour
1 teaspoon Pink salt
1 teaspoon roasted jeera powder ½ tsp
1 teaspoon garam masala powder ½ tsp
1 ½ tbsp sesame seeds
Oil for roasting the rotis

Instructions

PREP THE VEGGIES:

Wash peel and grate white radish/beetroot (3/4 to 1 cup) and carrot (1/2 cup).
Finely mince onions (1/4 cup), 2 green chilies and grate ginger (1 tbsp).
Finely chop some dill leaves/coriander leaves to get about 2-3 tablespoons.

MAKE THE DOUGH

In a bowl, add the above.
To this, add the spice powders….1 teaspoon jeera powder, 1 teaspoon garam masala powder and 1 teaspoon salt.
(Instead of green chilies, you can use 1 teaspoon red chili powder too).
Add 1 cup of whole wheat flour and ½ cup of ragi or finger millet flour.
Mix well and stir in 1 to 2 tablespoons of sesame seeds.
Sprinkle some water and make a soft and smooth pliable dough.
Knead for a few minutes. The dough may be sticky. Add more flour if needed to form a soft dough.
Rest about 10 minutes.

TO MAKE THE ROTI/THALIPEETH:

Heat a cast iron tawa or griddle on medium heat.
Make large lemon sized balls of the dough.
Gently roll or pat on a parchment paper which is well dusted with flour.
Using clean fingers or a well dusted rolling pin, gently pat/roll into a medium thick roti or disc. It should be neither too thick nor too thin.
If preferred, sprinkle some sesame seeds on top and gently roll again to embed the sesame seeds on the roti.
Make a tiny hole in the center.
When pan is hot, transfer or flip the rolled roti on to the hot griddle.
Cook on medium heat, drizzling some oil all over the roti, gently pressing with a ladle to cook evenly.
Brown and cook on both sides.
Remove when roasted and light golden brown and slightly charred on both sides.
Serve hot with just some achaar or pickle, some yogurt or even some simple side like dal or any Indian gravy or even chutney.
Do the same with the rest of the dough.
(Leftover dough can be stored in an airtight container to make the next day).
Enjoy and Happy Cooking/Eating!

Recipe Notes

Adjust amount of spices and veggies according to personal preference.
If dough is too sticky, add more flour to make a smooth dough.
You can dust the dough and roll using a rolling pin on parchment paper or using oiled fingers, pat on parchment paper and then flip over onto the hot griddle.
Adding onions is optional.
If you cannot find ragi flour, omit and use all whole wheat flour.
Enjoy and Happy Cooking/Eating!