Deciding what to make for breakfast often takes up a good part of the morning—a scenario familiar to every household. If you are bored with the usual parathas, poha, or chilla, why not try something new? Make *Ragi Thalipeeth*, a special dish from Maharashtra. Packed with calcium, iron, fiber, and protein, this ragi-based breakfast is also incredibly delicious.

**Ragi Thalipeeth Recipe**
In Maharashtra, *Thalipeeth* made from ragi is a savory multigrain flatbread that tastes quite different from a regular paratha. Here is the recipe:

**Ingredients**
1 cup ragi flour (finger millet flour)

1/2 cup rice flour

1/4 cup gram flour (besan)

1/4 cup wheat flour

1 tablespoon ginger-garlic paste

2 finely chopped green chilies

2 small onions, finely chopped

1/4 teaspoon carom seeds (ajwain)

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon turmeric powder

1 cup water

2 teaspoons sesame seeds

3-4 tablespoons oil

2 tablespoons fresh coriander leaves

Salt to taste

**Method**
To make Ragi Thalipeeth, first mix the ragi, gram, wheat, and rice flours in a bowl.

Then, add the ginger-garlic paste, green chilies, coriander powder, turmeric, cumin, carom seeds, sesame seeds, onions, and salt to taste.

Mix everything thoroughly.

Add 1 to 1.5 cups of water to the mixture and knead it into a dough.

Ensure the dough remains soft.

Now, to shape the thalipeeth, take a sheet of butter paper or a damp cloth.

Make a small ball of dough, place it on the butter paper, and start flattening it by patting it with your hand.

Note that the traditional method of making thalipeeth involves using a damp cloth.

Keep pressing and flattening the dough ball with your hand until it is as thin as possible. Just ensure that no cracks form while flattening it.

Make small holes in it; this allows the Thalipeeth to absorb the oil and cook faster.

In the next step, bring the butter paper over the tawa and gently flip it onto the pan.

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