July 19, 2016

Bhajnichi thalipeeth recipe - Multi grain flour thalipeeth

Bhajnichi thalipeeth recipe - This thalipeeth is very special because I have used bajri or pearl millet instead of rice to make the thalipeeth flour. Bajri is low in glycemic index when compared to rice. Thalipeeth is a healthy dish prepared with bhajni, onion, cilantro and chilli mixture. This is a traditional pancake of Maharashtra prepared in every home with their own version. A very tasty, filling, energetic and nutritious dish with all goodness of pearl millet, green gram, chiickpeas and black gram.  This can be served in the morning as a breakfast and in the evening as a tea time snack for any age group. If you have bhajni in your hand, you can prepare this dish very quickly whenever you want to have and serve.

Some other interesting thalipeeth recipes in this space


Bhajnichi Thalipeeth Recipe - Multi Grain Flour Thalipeeth 

thalipeeth in a serving plate
Bhajnichi thalipeeth is a healthy pancake as it is prepared with multi grain flour called bhajani. This Bhajni is made using bajri or pearl millet and other ingredients. Thalipeeth is one of the best breakfast dishes.

 Prep time : 
 Cook time : 
 Total time : 
 Recipe type : Breakfast-Lunch-Dinner
 Cuisine : Maharashtrian
 Yield : 5 Thalipeeth
 Author : Vidya Chandrahas

Ingredients 
  • 2 cups bhajni
  • 2 onions, finely chopped
  • 2 green chillies, chopped
  • 1/2 cup grated fresh coconut
  • 1/2 cup coriander leaves
  • 1 tsp red chilli powder
  • 3/4 tsp turmeric powder
  • 1 tbsp grated ginger
  • Salt as required
  • Ghee as required

Method
  1. Put the chopped onions into a large bowl.
  2. Add the chopped green chillies and grated fresh coconut.
  3. Add the chopped coriander leaves.
  4. Add the chilli powder, turmeric powder, grated ginger and salt.
  5. Add the bhajani or multi grain flour.
  6. Mix till all the ingredients combine well.
  7. Make a chapathi consistency dough by using sufficient water.
  8. Divide the dough into 5 equal portion and roll them into round balls.
  9. Dust the dough ball with flour and place it on a rolling board.
  10. Roll out the thin thalipeeth by using a roller pin.
  11. Shallow fry the thalipeeth on a pan by using some ghee. 
  12. Serve bhajaniche thalipeeth hot with choice of your side dish.

Note
In case you want to avoid ghee, you can use oil also

Bhajanichi thalipeeth - step by step pictures

1.  Put the chopped onions into a large bowl.
2.  Add the chopped green chillies and grated fresh coconut.
3.  Add the chopped coriander leaves.
4.  Add the chilli powder, turmeric powder, grated ginger and salt.
5.  Add the bhajani or multi grain flour.
6.  Mix till all the ingredients combine well. Make a chapathi consistency dough by using sufficient water.
7.  Divide the dough into 5 equal portion and roll them into round balls.
8.  Dust the dough ball with flour and place it on a rolling board.
9.  Roll out the medium thick thalipeeth by using a roller pin.
10.  Shallow fry the thalipeeth on a pan by using some ghee. Serve the bhajnichi thalipeeth hot with choice of your side dish.

July 1, 2016

Multigrain flour for thalipeeth - Bhajani - Atta for thalipeeth

Multigrain flour for thalipeeth - Pearl millet is called as bajri in Marathi, bajra in Hindi, sajje in Kannada.  This flour is prepared with roasted pearl millet, green gram, black gram, brown chickpeas, coriander seeds, cumin seeds and fenugreek seeds. Thalipeeth is a popular pancake in Maharashtra. The method of preparation and the ingredients varies marginally. Thalipeeth is usually served with chutney and yogurt for breakfast, lunch and dinner. 

Being a wholesome dry dish thalipeeth is very convenient to carry while travelling. This bajri bhajani is similar to the rice bhajani which I had  posted earlier. Only the difference in this recipe is that I have used bajri instead of rice. The purpose of using bajri is that it is low in calories and contains less carbohydrate when compared to the rice bhajani. The thalipeeth prepared with this bhajani consisting of  pulses like chickpeas, green gram and black gram is very healthy, nutritious and flavourful.

Multi Grain Flour for Thalipeeth Recipe

 
Multigrain flour prepared with roasted pearl millet, green gram, black gram, brown chickpeas, coriander seeds, cumin seeds and fenugreek seeds. This flour is used to make thalipeeth.

Prep time : 
Cook time : 
Total time : 
Recipe type : Flour for thalipeeth
Cuisine : Maharashtrian
Yield : 4 kilograms
Author :Vidya Chandrahas

Ingredients 
  • 8 cups pearl millet / bajri / bajra /sajje
  • 4 cups green gram / moong
  • 3 cups black gram / urad
  • 2½  cups brown chickpeas / brown chana
  • 1 cup coriander seeds
  • 1 cup cumin seeds / jeera
  • 2 tsp fenugreek seeds / methi

Method
  1. Hand pick the pearl millet, green gram, black gram, chickpeas, coriander seeds and jeera separately. Set aside.
  2. Heat a kadai and roast the pearl millet till they become warm. Transfer to a large plate and set aside.
  3. In the same kadai, roast the green gram till they become aromatic. Transfer to the plate.
  4. Roast the black gram till they release fragrance and become crisp. Transfer to the plate.
  5. Roast the brown chickpeas until crisp. Transfer the roasted chickpeas into the plate.
  6. Roast the coriander seeds till they release nice fragrance. Transfer to the plate.
  7. Roast the jeera till they become warm. Do not over roast. Transfer to the plate.
  8. Roast the methi seeds till they release nice fragrance. Transfer to the plate.
  9. Now mix all the roasted ingredients and allow them cool.
  10. Then make the multi grain flour for thalipeeth from the above ingredients from flour mill or atta chakki.

Multi grain flour for thalipeeth - step by step pictures

1.  Hand pick the pearl millet, green gram, black gram, chickpeas, coriander seeds and jeera separately. Set aside.
2.  Heat a kadai and roast the pearl millet till they become warm. Transfer to a large plate and set aside.
3.  In the same kadai, roast the green gram till they become aromatic.
4.  Transfer to the plate.
5.  Roast the black gram till they release fragrance and become crisp. Transfer to the plate.
6.  Roast the brown chickpeas until crisp. Transfer the roasted chickpeas to the plate.
7.  Roast the coriander seeds till they release nice fragrance. Transfer to the plate.
8.  Roast the jeera till they become warm. Do not over roast. Transfer to the plate.
9.  Roast the fenugreek seeds/methi till they release nice fragrance. Transfer to the plate.
10.  Now mix all the roasted ingredients and allow them cool.
11.  Then make the multi grain flour for thalipeeth from the above ingredients from flour mill or atta chakki.

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