Turn to Our own Thaalipeeth for protein!

I was looking for ways to add protein to my meals and Thaalipeeth turned out to be just what I wanted.

I made Bhanjari using 200 gm moth beans, 100 gm Chana daal, 100 gms makki atta, 100 gems sabudana and 100 gems rice flour. I dry roasted all these. For flavorings 1 took 2 tbsp coriander seeds, 1 tbsp fennel seeds, 2 tbsp dry curry leaves and salt t taste. All these ingredients I added to a grinder and made a flour. My Bhanjari is ready which has a shelf life of a month.

Today I made vegetable Thaalipeeth using 4 tbsp bhanjari, grated carrot, grated cabbage, coriander leaves, ginger and green chillies. I made it on a non stick pan thus reducing ghee usage. It was yummy and filling, had it with cucumber raita and sweet lemon chutney.

There can be variations to Bhanjari and you can experiment with Moong dal, Jowl, Bajri and Millet flours!

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