In a mixing bowl, combine Jowar flour, Besan, Ragi flour, Whole wheat flour, Rice flour, chopped onions, chopped coriander leaves, green chilies, turmeric powder, cumin seeds, and salt.

Gradually add water and knead the mixture into a soft dough. The consistency should be similar to that of chapati dough.

Divide the dough into equal-sized balls. Flatten each ball into a disc shape, ensuring it's not too thick or too thin.

Heat a non-stick pan or griddle over medium heat. Place the flattened dough on the pan.

Drizzle a little oil around the edges of the Thalipith and cook until golden brown spots appear on both sides, flipping as needed.

Repeat the process for the remaining dough balls.

Serve hot with yogurt, pickle, or chutney of your choice.