| By : Geeta ( Posted on :02 Feb, 2007 ) | Total Views : 592 | Previous | Next |
Flour:
Making time:45 minutes
Makes: 7-8 cups approx.
Shelflife: 8 weeks
Thaalpeeth:
Making time: 30 minutes
Makes: 5-6 thaalpeeths
Shelflife: 1 day
Ingredients
For Flour:
• 1/2 cup - wheat
• 1/2 cup - millet
• 1/2 cup - jowar (pearl millet)
• 1/2 cup - yellow moong dal
• 1/4 cup - yellow Bengal gram
• 1/2 cup - brown rice
For Dough:
• 3 cups - prepared flour
• 1 tsp - chilli powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - carom seeds
• 2 to 3 - pinches asafetida
• 2 tbsp - fresh curds
• 1/4 cup - chopped spinach
• 1 - onion finely chopped
• salt to taste
Other Ingredients:
• 1 cup - onion, finely chopped
• 2 tbsp - coriander, finely chopped
• 2 - green chillies, finely chopped
Directions
For Flour:
1. Dry roast each ingredients on low, till lightly gold.
2. Mix all, mill to make a flour.
3. Store in airtight container for 6-8 weeks, at room temp.
4. Take care to keep dry always.
5. Use as required.
For Dough:
1. Mix all ingredients together.
2. Add just enough water to make a gooey dough.
3. It should spread when patted with the hand.
4. Heat a heavy skillet, put ladleful of dough in centre.
5. Pat with moistened fingers to make a thickish pancake.
6. Reduce heat, sprinkle onions, coriander, chillies, on top.
7. Cook on low till crisp and golden from bottom.
8. It will be cooked through, so flipping is not required.
9. Serve hot with fresh curds, or allpurpose chutney.
