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Thalipeethachi Bhajani (Flour made of mixed pulses)
Yields approx. 2 kg flour
- 1/2 kg white rice,
125 gm each of the above:
- whole black gram/split black gram (whole/split udid)
- black chanas,
- dried black peas (kala vatana)
- sorghum (jowar)
- pearl millet (bajari)
- coriander seeds,
- black eyed peas (chavli),
- moth beans (matki),
- 2 tsp fenugreek seeds.
- Over a low to medium heat, dry roast pulses in a clean kadai/pan individually until nice and crisp.
- Combine and grind into a coarse powder using a flour mill.
- Let cool and store in an airtight container.
- Use as required to make thalipeeth.
Tips and Variations:
1) This recipe has a number of pulses used, which make the thalipeeth scrumptious. However, you may omit any of the pulses mentioned above if not available.
2) Use of whole black gram and black peas gives nice brown color to the thalipeeth.
3) Quick recipe: Dry roast millet flours (whichever available) and rice flour separately for 10 minutes, combine and make thalipeeth in a usual way.
4) Thalipeeth Bhajani lasts more than a year if stored airtight. The aroma tells that the flour is fresh.
click for Thalipeeth recipe.