Thalipeeth Bhajani Recipe -Typical Maharashtrian Multigrain Flour Mix

A multigrain flour mix filled with goodness of different grains and pulses. Make and keep it handy to make different snacks.

Madhuli Ajay
Thalipeeth Bhajani Recipe -Typical Maharashtrian Multigrain Flour Mix
3681 ratings.

Thalipeeth Bhajani is a very healthy multigrain flour mix, a pantry staple in most of the Maharashtrian households. You can whip up many nutritious snacks in a jiffy, if you have a pre-made stock of this multigrain mix. Apart from making Thalipeeth, this Bhajani can also be used to make to snacks like Kothimbir Vadi, Alu vadi, baked multigrain crackers etc. As with most recipes, there are a lot of variations to the Thalipeeth Bhajani recipe too. The proportion of the grains may vary from region to region or even from household to household. This recipe includes most whole grains and is easy to make. You may change the amount of some of the ingredients depending on your taste and availability.

You can also try- How to make Almond flour recipe

 

Prep in

10 M

Cooks in

90 M

Total in

100 M

Makes:

500 grams Servings

Ingredients

  • 250 grams Jowar Seeds
  • 250 grams Ragi Seeds
  • 250 grams Rice
  • 125 grams Wheat Germ
  • 125 grams Bajra (seeds)
  • 125 grams Green Moong Dal (Whole)
  • 125 grams Masoor Dal (Whole)
  • 125 grams Kala Chana (Black Chickpeas)
  • 125 grams Moth Dal (Matki)
  • 125 grams Soybeans (Whole Soya dal)
  • 6 tablespoon Coriander (Dhania) Seeds
  • 2-3 tablespoon Cumin seeds (Jeera)

How to make Thalipeeth Bhajani Recipe -Typical Maharashtrian Multigrain Flour Mix

  1. To begin making the Thalipeeth Bhajani, dry roast all the ingredients one by one in a heavy bottom pan.

  2. Roast till lightly browned on low to medium heat until crisp. It takes about 10 minutes to roast each ingredient.

  3. Once it is roasted properly, cool the ingredients for Bhajani down completely.

  4. Mix and grind to a fine powder in a mixer grinder and store the Thalipeeth Bhajani in an airtight container.

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Last Modified On Thursday, 21 February 2019 16:25
     
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