Wednesday, June 4, 2008

Thalipeeth Bhajni

Thalipeeth Bhajni is a multi-grain, multi-legume flour often available in the pantries of Maharashtrian kitchens. Since all the grains and legumes are roasted before grinding, it is called "Bhajni" because "bhajne" means roasting in Marathi.

Once you have this flour ready, you can make thalipeeth or pancakes in a jiffy. All you need to do is to add salt, seasonings, onions and coriander leaves and spread the pancake on the griddle. Roast on both sides and voila! delicious thalipeeth is ready. I will write in detail how the thalipeeth is made in my next post.

Thalipeethachi Bhajni - Original Version


1 cup wheat

1/2 cup rice

1/2 cup jowar

1/2 cup bajra

1/4 cup ragi/nachni

1/2 cup chana daal

1/4 cup urad daal

1/4 cup chowli

1/4 cup moog

1/4 cup matki

1/4 cup chana

1 tbsp cumin seeds

1 tbsp coriander seeds


1. Dry roast the grains, beans, spices & legumes one after the other without adding any oil.

2. Let it cool down completely.

3. Grind to a fine flour.

4. Store in an airtight container.

Notes -

1. You can add or subtract one or more grains/legumes.

2. This makes a huge batch of bhajni, that can be stored in the pantry or fridge. You can take out and make thalipeeth whenever desired.

Thalipeethachi Bhajni - Quick version


1 cup Wheat Flour

3/4 cup Besan

1/2 cup Jowar flour

1/2 cup urad flour

1/4 cup Matki flour

1/4 cup moong flour

1/4 cup ragi flour

1/4 cup bajra flour

2 tbsp coriander-cumin seeds powder


1. Dry roast all the flours one after the other without adding oil

2. Let them cool completely

3. Mix well.

4. Store in an airtight container.


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