खमंग थालीपीठाची भाजणी | HOW TO MAKE THALIPEETH BHAJANI |HI- PROTEIN VERSATILE FLOUR MIX
Bhajani Flour is a Hi protein mix of Millets Cereal included along with their husk and Skins. It is further mixed with rice flour for binding and a heady mix of Spices. All the ingredients of the Bhajani flour are dry roasted so the mix gives out a mouthwatering aroma. You can make the traditional thalipeeth or just mix it with water and salt and make thin Crepes out of it. Some recipes include cooking it like the upma recipe. Many recipes can be made out of this flour and can be used for breakfast, lunch and Dinner.
It is generally prepared in a bulk and can be consume over a period of time .So long as it is place in a cool dry place in an air tight container it has a long shelf life
BHAJANI FLOUR RECIPE
Portion Size : ( About 1.5 Kg)
Cook Time : 30 min
Prep Time : 10 min
Ingredients
JOWAR/SORGUM MILLET 1 C
WHEAT 1C
RICE 1 C
BAJRA/PEARL MILLET ½ C
KAALA CHANNA/ BLACK CHICK PEA ½ C
MOONG/ GREEN GRAM ½ C
UDAD/BLACK GRAM ½ C
METHI SEEDS 1 TBSP
SAUNF/FENNEL SEEDS 2 TBSP
DHANIA/CORIANDER SEEDS ½ C
Instructions for making the Bhajani
Step 1
· In an iron Wok add the wheat grain. Dry roast it for 8-0 min on very low flame. The wheat grain will puff up and turned slightly brown. Set aside and allow to cool .
Step 2
· Now in this hot Wok, add the rice grain. Dry roasted for four to five minutes till it becomes slightly pink in color. Place on the same plate and allow to cool
Step 3
· Now add the Jowar or Sorghum millet into the Wok and again dry Roast for 4 to 5 minutes. Set aside and allow to cool.
Step 4
· Now add the Bajra grain the pearl millet flour to the hot wok. Dry roasted for 4 to 5 minutes .Place a side and allow to cool .
Step 5
· In this same work at the Green Gram(akkha Hara Moong), the Black Chickpea(kala Channa) and Black Gram(kala udad daal) and Roast for 5 to 6 minutes. Place aside and Allow to cool.
Step 6
· Now add the floor fennel seeds. Roast for 3 to 4 minutes. Fennel seeds will turn slightly yellow when roasted and they give out an aroma.
Step 7
· Shut off the flame. Add the coriander seeds and Cumin seeds. Let them roast on the Heat of the Wok. Do not over roast or the spices will turn bitter. Set aside in the same plate and allow to cool with all the grains.
Step 8
· Mix nicely and get it Grinded from a flour mill.
· Bhajani flour is ready.
very easy and nice .. i will not use store brought now