To begin making Methi Jowar Ragi Thalipeeth Recipe, clean, wash and finely chop the fenugreek leaves and keep aside.

Into a mixing bowl, add the jowar flour, ragi flour, besan, turmeric, red chilli powder, coriander powder, cumin powder, salt and mix well. Add the chopped fenugreek/ methi leaves, green chilli and onions.

Now make a firm Methi Jowar Ragi Thalipeeth dough using lukewarm water. Add water slowly bit by bit, to make a tight thalipeeth dough. This dough is gluten free and will not have a binding like wheat flour.

Divide the dough into equal parts (I made 8 thalipeeth from the dough).

Preheat the flat skillet on medium heat, while you proceed to make the Methi Jowar Ragi Thalipeeth.

Now, to make the thalipeeth grease the butter paper with little oil.

Place a portion of small Methi Jowar Ragi Thalipeeth dough in the centre and start patting it using the fingers to a small disc size. Make three small holes, so the thalipeeth cooks evenly.

Transfer the patted thalipeeth on the preheated skillet and carefully peel off the butter paper.

Pour a teaspoon of oil around and let the Methi Jowar Ragi Thalipeeth cook on the base for about 4 minutes.

Flip over the thalipeeth and cook on the other side.

Likewise, prepare the rest of the Methi Jowar Ragi Thalipeeth .

Serve the nutritious Methi Ragi Jowar Thalipeeth Recipe along with chilled Yogurt , Red Chilli Thecha and Ginger Cardamom Chai Recipe for healthy indian breakfast or a healthy diabetic breakfast, lunch or dinner.