Mix the Ingredients

• In a large bowl, combine ragi flour, onion, garlic, ginger, coriander, green chilies, sesame seeds and grated cucumber.
  1 Cup Ragi flour, 1 medium size grated cucumber, 1 small onion chopped, ¼ cup Chopped Coriander, 1-2 small garlic grated, 1 tablespoon ginger grated, 1-2 green chilies chopped, 1 teaspoon sesame seeds
• Add turmeric powder, and salt.
  ½ teaspoon Turmeric Powder, Salt to taste

Making Dough

• Using your hands, start mixing the dry ingredients with the moisture from the cucumber.
• Water might not be needed as the cucumber will release water gradually.
• Let the dough rest for some time and knead again.
• If required add water gradually.
  Water
• Knead until the mixture forms a soft, pliable dough. It shouldn’t stick to your hands but shouldn’t be too dry either.
• Let the dough rest for about 5-10 minutes so the ragi flour absorbs the moisture fully.

Make Dough Balls

• Divide the dough into equal portions. Roll each portion into a small ball, about the size of a lemon.

Cooking Method

Heat the Skillet:

• Place a flat, non-stick skillet or tawa on medium heat. Let it warm up completely before cooking.
• Add a teaspoon of oil or ghee and spread it evenly across the surface.
  Oil for shallow frying
• Roll or Pat the Dough:
• Place a dough on the greased and hot skillet.
• Once hot, flatten the dough with your fingers.
• One can roll the dough, directly on a greased plastic sheet or parchment paper. Lightly flatten it with your palm.
• Using your fingers, gently pat the dough outward in circular motions to form a thin, flat disc. Keep the edges intact to prevent tearing.
• Tip: If the dough cracks while patting, use a little water on your fingers to smooth it out.

Cook the Thalipeeth:

• If using plastic or rolling on parchment paper, gently transfer the flattened dough onto the skillet. If using parchment paper, flip the dough onto the tawa and peel off the paper.
• Cook on medium heat for 1-2 minutes or until the bottom starts browning slightly.
• Flip with Care:
• Flip the thalipeeth using a spatula. Add a few drops of oil or ghee around the edges for even cooking.
  Oil for shallow frying
• Press it gently with the spatula for a crispy finish. Let it cook for another 2-3 minutes.

Check the Texture:

• The thalipeeth should be golden brown and slightly crisp on the outside but soft inside. Adjust the cooking time based on your preference.
• Pro Tip: To avoid burning, always cook on medium heat. High heat can make the outside crisp too quickly while leaving the inside undercooked.