भाजणीचे थालीपीठ / Bhajaniche Thalipeeth

 Comfort, redefined!

There are times when we eat to find a feeling beyond fullness. We eat looking for a feeling of joy, a momentary salve for sore spirits, a feeling of goodness. At times like these, we usually turn to what we call “comfort food”. वरण भात (Varan Bhaat), rice and dal in its simplest cooked form rates high on my list of “comfort foods”. Then comes the khichadi and my all time favorite –  थालीपीठ (Thalipeeth) with metkut and yogurt!

It’s a very common and very typical Maharashtrian recipe and it’s speciality is that it’s a perfect menu for morning, noon or night. It’s made with a flour mixture which is called भाजणी or Bhajani. It’s actually a grounded mixture of whole grains like whole wheat, rice, jowar, bajra, urad dal, chana dal and cumin and coriander seeds. “Bhajane” in Marathi translates to dry roast in English. The whole grains are first dry roasted in a pan and hence the name – “bhajani” and then are ground together to form fine flour which can be stored for months. You can think of it as an instant mix.

It takes less than 10 minutes to make actual thalipeeth if you have the mix ready.

[purerecipe]

This is my entry to Jagruti’s Pancake Day celebration.