Mumbai-Masala: Maharashtra Food: Upvaas Bhajani Flour

Upvaas bhajani flour

Ingredients

1 cup sago (sabudana),
1 cup vari tandool (samo),
1/4 cup rajgira,
1 tbsp cumin seeds,
1 tsp ghee

Method

1. Rub some water or ghee to the sago and roast it over low heat. Stir occasionally to keep from burning. After some time it turns golden in color. Remove from the fire and cool.

2. Make a very fine powder of sago in a heavy duty grinder and keep aside.

3. Now roast vari tandool on low heat till light brown in color. Similarly roast rajgira. Do not roast cumin seeds. Let cool.

4. Grind together, powdered sago, vari tandool, rajgira and cumin seeds to make a fine powder. .

5. Once cool, store the bhajani in an airtight container.

Quick version: You can use readily available flours of sago, vari or rajgira. In that case, you only need to roast the flours lightly and mix together.

Upvaas bhajani flour
Ingredients
1 cup sago (sabudana), 1 cup vari tandool (samo), 1/4 cup rajgira, 1 tbsp cumin seeds, 1 tsp ghee
Method 1. Rub some water or ghee to the sago and roast it over low heat. Stir occasionally to keep from burning. After some time it turns golden in color. Remove from the fire and cool. 2. Make a very fine powder of sago in a heavy duty grinder and keep aside. 3. Now roast vari tandool on low heat till light brown in color. Similarly roast rajgira. Do not roast cumin seeds. Let cool. 4. Grind together, powdered sago, vari tandool, rajgira and cumin seeds to make a fine powder. . 5. Once cool, store the bhajani in an airtight container. Quick version: You can use readily available flours of sago, vari or rajgira. In that case, you only need to roast the flours lightly and mix together.