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Tuesday, January 27, 2015

Bhajni for thalipeeth recipe - Flour for thalipeeth recipe

bhajani in a plate
Bhajni for thalipeeth recipe - Bhajni is nothing but a flour made with roasted rice, green grams, black grams and bengal grams with other essential ingredients such as coriander seeds, cumin seeds and fenugreek seeds. Bhajni is a Marathi word.  I have posted bhajni for chakli earlier. But, this bhajni is slightly different than the bhajni for chakli, as the flour for chakli is ground to fine powder whereas the flour for thalipeeth is coarse. 

I always store this flour in my pantry. It is very handy and you can prepare thalipeeth quickly either for breakfast or evening tea time snack. You can also make vada or vade from this flour and I'll post this recipe in due course.  My next post will be thalipeeth  with this bhajni.

Bhajni for Thalipeeth Recipe
bhajani for thalipeeth
Prep time : 20 mins
Cook time : 35 mins
Total time :  55 mins
Recipe type : Thalipeeth Flour
Cuisine : Maharashtrian
Yield : 3.5 kg flour
Author : Vidya Chandrahas

Ingredients
  • 2 kg rice / 15 cups rice
  • 1/2 kg  green grams / 4 cups moong
  • 1/2 kg  black grams / 4 cups urad
  • 1/2 kg chickpea / 4 cups chana
  • 2 cups coriander seeds
  • 1 heaped cup of cumin seeds / jeera
  • 2 tsp fenugreek seeds / methi
Method
Bhajni for thalipeeth recipe - step by step pictures

1.  Rinse the rice thoroughly and dry them under shadow on a thin cloth. Allow the rice to dry completely. Heat a deep pan and roast the rice till they become warm and set aside.
roasted rice
2.  In the same pan, roast the green grams till they become  aromatic and crisp, keep it aside.
roasted green grams
3.  In the same pan, roast the chickpea till light brown and aromatic, keep aside.
roasted bengal grams
4.  In the same pan, roast the black grams until aromatic and crisp, keep aside.
roasted black grams
5.  Roast the coriander seeds until golden colour and crisp. Remove and set aside.
roasted coriander seeds
6.  Roast the cumin seeds till they crackle and set aside.
roasted jeera
7.  Roast the fenugreek seeds until aromatic and light brown.
roasted methi
8.  Then mix the roasted rice, green grams, black grams, chickpea, fenugreek seeds, coriander seeds and cumin seeds together. Mix well and allow them to cool.
mixed ingredients
9.  Once it becomes cool, grind it to a slightly coarse powder. Store in an airtight container. This flour can be stored for about a couple of months.
bhajani for thalipeeth

3 comments:

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