The 'bhajanee' is another Maharashtrian name for a multigrain flour . Where various grains are slowroasted( Roasting in Marathi means bhajane ) and mixed together and ground to a fine powder. This simple recipe is absolutely lip smacking yet power packed with nutrients. This is a quick snack and can be prepared instantly as most Maharashtrian homes usually stock up on the bhajanee flour. The pancakes are made by flattening the dough with the palms either on a plastic sheet or on the pan directly.
INGREDIENTS :
Bhajanee flour(Thalipeeth Bhajanee)– 1 bowl
finely chopped onion half bowl
Coriander – finely chopped, half a bowl
Red chilli powder – half tsp
Water – a little water for the dough
Oil – for shallow frying
Salt – to taste
preparation time : 10 mins
Cooking time 15 mins
METHOD :
1. Mix all the ingredients together (except the oil of course). (Some of the ready or store-bought Bhajanee flours have added salt and chilli powder in them, so add only if you require to.)
Keep aside for 5 mins .
2. Add water in very small quantities and keep mixing to form a dough. Take care not to add too much of water.
3. Set aside for 2 to 3 mins .
4. Heat a non-stick pan or tawa or girdle . These pancakes will taste best when prepared on an iron girdle
5. On a plastic sheet, add few drops of oil. Take a portion from the dough and using your palms flatten it on the sheet till it is around 6 to 8 inches in diameter.
6. It should be around 2 to 3 mm thick in the centre and thin towards the edges. Make two small holes in this pancake to enable adding a little oils as you shallow fry them.
7. Add around a teaspoon of oil on the hot pan , gently and carefully transfer the pancakes or the thalipeeth on to the pan . Keep covered and on low flame.
8. When the pancakes turn brown on one side, you can flip them. Do not cover once you have flipped them .
9. Remove from the pan when crisp and brown on both the sides .
10. Serve Hot with fresh curds or a blob of white butter .
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