Thalipeeth is a traditional Maharashtrian flatbread made from a mix of flours and spices. Incorporating little millet into this recipe adds a nutritious twist, making it even healthier without compromising on taste.

Ingredients:

• 1 cup little millet flour
• 1/4 cup rice flour
• 1/4 cup chickpea flour (besan)
• 1/4 cup sorghum flour (jowar)
• 1/2 cup finely chopped onions
• 1/4 cup grated carrot
• 1/4 cup finely chopped spinach
• 2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1/4 cup finely chopped coriander leaves
• Water, as needed
• Oil for cooking

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine little millet flour, rice flour, chickpea flour, and sorghum flour.
   • Add finely chopped onions, grated carrot, chopped spinach, green chilies, cumin seeds, turmeric powder, red chili powder, and salt.
   • Mix well to combine all the ingredients.
   • Gradually add water to form a soft, pliable dough. The dough should be slightly sticky but manageable.
2. Shape the Thalipeeth:
   • Divide the dough into small balls.
   • On a plastic sheet or banana leaf, flatten each ball into a round disc using your fingers, about 1/4 inch thick. Make a small hole in the center of each disc to allow even cooking.
3. Cook the Thalipeeth:
   • Heat a tawa (griddle) over medium heat and drizzle some oil on it.
   • Place the flattened dough on the tawa and cook until golden brown and crisp on both sides, drizzling oil as needed.
   • Repeat with the remaining dough.
4. Serve:
   • Serve hot with yogurt, pickle, or chutney of your choice.