Thalpeeth

Ingredients;
For Flour:
1/2 cup - wheat
1/2 cup - millet
1/2 cup - jowar (pearl millet)
1/2 cup - yellow moong dal
1/4 cup - yellow Bengal gram
1/2 cup - brown rice

For Dough:
3 cups - prepared flour
1 tsp - chilli powder
1/4 tsp - turmeric powder
1/4 tsp - carom seeds
2 to 3 - pinches asafoetida
2 tbsp - fresh curds
1/4 cup - chopped spinach
1 - onion finely chopped
salt to taste
Other Ingredients:
1 cup - onion, finely chopped
2 tbsp - coriander, finely chopped
2 - green chillies, finely chopped

Directions For Flour:

Dry roast each ingredients on low, till lightly gold. Mix all, mill to make a flour. Store in airtight container for 6-8 weeks, at room temp. Take care to keep dry always. Use as required.

For Dough:

Mix all ingredients together.Add just enough water to make a gooey dough. It should spread when patted with the hand.Heat a heavy skillet, put ladleful of dough in centre.Pat with moistened fingers to make a thickish pancake.Reduce heat, sprinkle onions, coriander, chillies, on top.Cook on low till crisp and golden from bottom.It will be cooked through, so flipping is not required. Serve hot with fresh curds, or all purpose chutney.