How to make Bhajani
Bhajani is ready-to-use mix flour made up of roasted pulses and grains. Roasted ingredients enhances the test and brings flavors to the snacks. In Maharashtrian cuisine, Bhajani is used for making Chakali, Thalipith, Vada etc.
Bhajani is easier to Digest and has Nutritional values. Instead of buying from market, many home-cooks prefer to make it at home as preparation is very easy. Today I am sharing a traditional Maharashtrian recipe for making Bhajani at home. There are several local ways of making Bhajani, which will be shared through upcoming posts.
Type 1
Ingredients:
- Aged Rice (3 cups)
- Bengal Dal/ Chana Daal (2 cups)
- Black Gram Daal (1cup)
- Cumin Seeds (2 table spoons)
- Coriander Seeds (2 table spoons)
Method:
- Wash rice and pulses separately and spread in shade for drying. Do not dry in direct sunlight.
- When pulses and rice dries up, roast them separately.
- Also roast cumin seed and coriander seeds separately.
- All ingredients are roasted appropriately till piquant .
- Let everything cool down.
- Mix everything together and grind on food processor or from flour mill.
- Store Bhajani flour in airtight container.
- It can be store up to 3-4 months and ready to prepare delicious dishes.
