Saturday, January 8, 2011

Quinoa Thalipeeth Bhajni

During holidays, I made my annual staple of Thalipeeth Bhajni. But this time, I used different grains. Following recipe gives a huge yield. If you are trying it for the first time, please reduce the proportions based on your needs.

Quinoa Thalipeeth BhajNi
Quinoa Pancakes Flour

Whole grains -
2 cups Quinoa
1 cup Bajri/Bajra/Millet
1/2 cup brown basmati
1/4 cup wheat
1/3 cup barley

Daals and beans -
1 cup chana daal

1/2 cup urad daal
1/3 cup green moong
1/3 cup black eyed peas/chawli

1/2 cup coriander seeds/dhane
1/4 cup cumin seeds/jire
1 tsp fenugreek seeds/methi

Spice Powders-
2 tbsp Turmeric powder/haldi
1 tbsp paprika/mild chili powder

1. Roast each grain, daals, beans separately one after the other. They should not be burnt. Use heavy bottomed steel pan or cast iron skillet. Spread on a flat plate or baking sheet in a single layer to cool down.

2 Roast spices one after the other. Spread on a flat plate or baking sheet in a single layer to cool down.

3.Roast spice powders just for a few seconds.
4. Using a heavy duty grinder like Sumeet, combine all the roasted ingredients and grind to a smooth powder. You need to proceed in batches.
5. Store in an airtight container.

Note -
1. Do not grind unless all the roasted ingredients are cooled off.
2. There should not be any steam during the grinding process.
3. The steam will generate moisture and it will destroy the flour.

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