Thursday, 26 April 2012
THALIPEETH BHAJANI FLOUR RECIPE |How to make thalipeeth bhajani at home
My mom & mausis make the thalipeeth flour (called as bhajani ) at home which is not only healthy,delicious & hygienic but also economical.Once made with the below ingredients stays fresh for 6 months to one year if stored in an airtight container.This is my aunts recipe.Click here to prepare delicious thalipeeth (multigrain flatbread)
Rice (tandul/chawal) - 1 kg
Chana dal (split yellow gram dal ) - 500 gms
Urad dal (whole black gram/split black gram /whole/split udid) - 250 grams
Moong dal(Split green gram ) - 250 grams
Jowari (sorghum/jwari/jowar ) - 250 grams
Bajri /bajari ( pearl millet) - 250 grams
Nachni (Ragi) - 250 grams
Two handful (don muthbhar) of wheat (gahu/gehu)grains
Two handful (don muthbhar ) of poha ( flattened rice)
Handful (ek muthbhar) - coriander seeds (dhane)
Handful (ek muthbhar) - jeera (cuminseeds
Handful (ek muthbhar) - dalchini ( cinamom)
Handful (ek muthbhar) - black peper (kali miri)
Handful (ek muthbhar) - lavang (cloves)
1.Dry roast pulses in a clean kadai/pan individually until nice and crisp on a low heat .TAKE CARE NOT TO BURN
2.Combine and grind into a fine powder in a flour mill ( atta chakki /pithachi giran ) If using less quantity of pulses do it in a mixie grinder.
3.Store in an airtight container.
4.Use as required to make thalipeeth.
Tips and Variations:
1) This recipe has a number of pulses used, which make the thalipeeth tasty & healthy. However, you may omit any of the pulses mentioned above if not available.
2) For smaller quantities of bhajani flour replace 1kg in above ingredient by 1 cup & 500 gms with 1/2 cup & 250 grams with 1/4 cup ,two handful with 2 tbsp & one handful with 1 tbsp.
3) Quick recipe: Dry roast millet flours (whichever available) and rice flour separately for 10 minutes, combine and make thalipeeth in a usual way.
4) Thalipeeth Bhajani lasts more than a year if stored airtight. The aroma tells that the flour is fresh.