Multigrain Thalipeeth – A Maharashtrian speciality

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Grains have always been integral to our society for the longest time. Take the example of Ragi, having its origins in Uganda, East Africa, it has been found in the excavation sites in the Indus Valley site. Paiyampalli, in Tamilnadu also shows existence of many grains that were in use in the 1390 BC. While we commonly use these grains in India on an almost daily basis, most grains like Bajra, Lobia and Jowar originated in West Africa and appear in India around only in 2000 BC.

Multigrain (a mix of all these grains) has an incredible amount of health benefits, which include improving digestion, lowering cholesterol, regulating sugar level in the blood and balancing body weight. Malting grains like ragi, bajra, jowar is done by soaking them in water, tying them in a thin muslin cloth, shade drying it and grind it to a fine powder with the germinated portion.

One such product Arya Farms Organic Multi Grain Malt’ is a blend of many sprouted grains has been formulated by Arya Farms Products Pvt Ltd., Bangalore. They are one of the leading organic brands in south India. The product pack contains sprouted organic grain powder of Ragi, Wheat, Soya bean, Whole Green Gram, Green Peas, Bajra, Horse Gram, Jowar and Whole Bengal Gram and non-sprouted organic powder of Fried Gram, Sago, Almond, Cashew, Cardamom, Cumin and clove. What more can we think of for a better health, it is a pack of Nutrients!

I am sharing one of the tasty recipes made from ‘Arya Farm Organic Multi Grain Malt’. Here is a recipe for a Maharashtrian Thalipeeth using this powder:


  • Arya Farm Organic Multigrain Malt – 1 ½ cups
  • Coriander leaves – 4 tbsp (finely chopped)
  • Green chillies – 2 (finely chopped)
  • Sesame seeds – 1 tsp
  • Coarsely crushed roasted peanuts – 2 tsp
  • Onions – 1 medium size (finely chopped)
  • Salt – to taste
  • Oil – 1 tsp
  • Butter /Ghee – 1 tsp


  1. Mix all ingredients mentioned above and knead into a firm dough using warm water.
  2. The dough will not be sticky because this is gluten free.
  3. Rest the dough for 20 minutes.
  4. Take plastic sheets or banana leaves and cut them in squares or rounds.
  5. Place the plastic sheet/banana leaf on the kitchen counter and grease with a little oil on them.
  6. Pinch the dough, make a ball and place it on the greased plastic sheet/bananaleaf.
  7. Using your palm start flattening the dough into a small round circle.
  8. You may also apply some oil onto your palm to avoid the dough from sticking.
  9. Once done, make 3 small holes in the center using your index finger.
  10. Add about ½ tsp oil on the skillet/tava and with the help of the plastic sheet/banana leaf pick up and place the thalippeth on the tawa/pan.
  11. Pour little oil into the 3 holes and a little on all the sides of the thalipeeth.
  12. Cook till it turns golden brown on both sides
  13. Serve hot with a dollop of fresh butter or any pickle of your choice.


  1. I have not added any other garam masala since the multigrain flour already has ground cumin, cloves and cardamom.
  2. If you need more spice, you could add some garam masala.

Nutrition Facts of the recipe:

  • Rich in natural protein
  • Good in dietary fiber
  • Healthy meal for kids
  • Easy to digest

You can buy this product online, or  pick it up in your city in these locations.

About Author

The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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