Bhajani is an unique traditional recipe from Maharashtra which is very nutritious and healthy and yes you can make an instant healthy recipe for breakfast / brunch or even dinner if you have the bhajani handy. Bhajani is the flour of dry roasted pulses and grains like sorghum, rice, wheat, bengal gram dal,split black gram, split moong dal mildly flavoured with lightly roasted spices like coriander seeds and cumin seeds in different proportions. In short it means dry roasted multigrains flour. When they are dry roasted and then ground to flour they become easy to digest. The grains as well as the proportions vary from household to household, as well as region to region depending on which crop grows in abundance in that particular region. Every household has its own proportions of grains used but one thing is for sure, the taste will always be awesome as long as the grains have been properly roasted. Nutrition is the most important aspect of bhajani.
The easiest way out is buying ready to make bhajani flour BUT when we make the same at home we can always vary the proportions to our liking and as per season and most important HOME MADE is always the best. For example it is best to consume jowar or sorghum in summers, so when you make bhajani at home you can increase its proportion in comparison to other ingredients. In winters bajri is very good, so you can increase its proportion while making the same. Now since it is summer I have taken sorghum / jowar in excess.
A little time consuming yes but as the saying goes No Pain No Gain :). Simple and easy to make posting the recipe of bhajani the way I made it. Bhajani can be stored in an air tight container for 3 months minimum.
- 1 cup jowar
- 1/2 cup raw rice / bhajani rice if available
- 1/2 cup bajri
- 1/2 cup wheat
- 1/4th cup split bengal gram
- 1/4th cup skinned and split black gram
- 1/4th cup split moong dal
- 1/4th cup coriander seeds
- 1/8th cup cumin seeds
- All the grains, pulses and spices are to be lightly dry roasted separately. I roasted them in an iron kadai on low flame.Jowar,bajra and wheat, all three puff up as well as start popping when roasted. Roast each of them separately and transfer to a plate to cool. You must stir continuously, if not the grains will not be evenly roasted and may burn. Then roast raw rice, split bengal gram, split moong dal, skinned and split black gram separately till they just slightly change colour. Do not over roast as the flour may taste bitter after milling it. Lastly lightly roast the spices that is coriander seeds and cumin seeds till you get its aroma not more as over roasting makes it bitter after grinding.
- Transfer to a flat plate to cool down. Once completely cool, give the whole mix in the mill and mention that it is thalipeeth bhajani.
- Thalipeeth bhajani is not as fine as wheat flour. It is a little thicker.
- Let the flour cool completely before storing it in an air tight container.
- Use Bhajani rice if available at the grocers. If not available use thick rice/ jada tandul which is used to prepare bhakri.
- The proportions mentioned above yeild approximately 700 gms of bhajani flour.
- You can alter the proportions of grains and pulses as per your choice.
- Roasting should be proper if not the shelf life of the flour will reduce.
- You can use this bhajani flour to make different versions of thalipeeth using different leafy vegetables, vade, kothimbir vadi, etc. I shall post the recipes one by one soon.