For the green chutney, heat a pan and dry roast 1&1/2 tbsps urad dal and 1 dry red chili till slightly brown. Add 1/4 tsp hing and remove from fire. Let cool. Grind to a paste along with 1 cup each curry leaves, coriander leaves, a 1 inch piece of tamarind, salt and little water.
Add all the flours and pinch salt to a clean bowl and mix well with hands. If possible, sift them together on to a large plate to allow them to mix well together.
Add the jeera and green chutney and mix again. You can add as much chutney as desired, based on the spice and flavour you need.
Now gradually add the curds and keep kneading the flours into a tight but soft dough. Add water only if required. Drizzle a little oil on to your hand and coat the dough with it. Cover and let rest for about 5-7 minutes.
Take 2 clean plastic sheets. Give the dough a rough kneading but do not knead too much. Divide into equal sized portions and keep aside.
5. Heat a tawa on medium heat. Place one dough round in between the plastic sheets on a counter and either press evenly into a pancake using your hands or use a rolling pin if it's easier. It's OK for the edges to be uneven.
Cook the thalipeeth on the tawa using oil/ghee till golden brown on both sides. Use a flat ladle to press down and let cook evenly.
Serve hot with pickle / chutney and curds.