Preparation time 15 minutes

Cooking time 45 minutes

Total time 1 hour

Author: Asmi Kadam

Ingredients:

·     ½ kg wheat

·      ½ kg rice ( any type of rice which is available at your home)

·      ½ kg pearl millet or Sorgum  ( Bajara or Jowar you can also take both into      this)

·      250 gms mung bean

·      250 gms moth dal ( Matki) 

·      250 gms Finger Millet ( Ragi/ Nachni)

·      250 gms split bengal gram (Chana Dal)

·      250 gms soya beans

·      Dry spices :

ü 4 spoons of Cumin Seeds

ü 4 spoons of Coriander seeds

ü Two spoons of black paper

ü 3 to 4 piece of cinnamon

 

Method:

Wash the rice under running water. Wash it at least 3 to 4 times. Drain all excess water from the rice. Keep aside for 15 minutes. Now spread the rice on cotton cloth and allows to dry out for 1 day. Next day you may check, the rice is completely dry. 

 

Heat a vessel or any big pot on a medium flame. First roast rice on medium flame. Once rice is roasted transfer it into a big plate.  Then, roast remaining ingredients (wheat, pearl millet, mung bean, moth dal, Finger Millet, split bengal gram, soya bean) till lightly brown on low to medium flame one by one. Transfer all this roasted grains and pulses into the rice. After this, roast all the spices and add into the roasted ingredients. Allow to cool it down.

 

Once it’s cool down completely, grind into a smooth powder in a flour mill.

Thalipeeth Bhajani is ready to use. You can Store this Bhajni in an airtight container. 2 to 3 kg of bhajani can easily store for 2 months.

You may use this bhajani for making thalipeeth as per the requirement. 

Thank You.

Have a wonderful day.