Whole wheat 1 cup
Split skinless black gram (dhuli urad dal) 3/4 cup
Rice 1 cup
Black gram (kala chana) 3/4 cup
Coriander seeds 1/2 cup
Pearl millet (bajra) 2 cups
Sorghum (jowar) 2 cups
Bhajanee flour 3 cups
Salt to taste
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Medium onion finely chopped 1
Oil to cook
1) To make bhajanee flour, dry roast whole wheat, split black gram, rice, black Bengal gram, coriander seeds, pearl millet (bajra) and sorghum (jowar) separately and set aside to cool spread on a large plate.
2) Transfer into a grinder jar and grind to a smooth powder.
3) Take 3 cups bhajanee flour in a bowl, add salt, red chilli powder, turmeric powder, onion, fresh coriander and two teaspoons oil and mix. Add sufficient water, a little at a time, and mix into soft dough.
4) Divide the dough into 8 equal portions.
5) Heat a non-stick tawa, sprinkle some water on it. Dampen your hands, take one portion of the dough, flatten it a little, place it on the tawa and pat with your fingers to a slightly thick disc.
6) Make a few holes, drizzle a little oil all around the thalipeeth and into the holes and let it cook on low heat till the underside is golden and slightly crisp.
7) Turn the thalipeeth, drizzle a little oil all around and some into the holes and cook the other side till it is golden and slightly crisp too. Make more thalipeeths in the same way.
8) Place them on serving plates and serve hot with a chutney of your choice.
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