Daily digest for Bhavna's Food Journey, on October 20, 2024
In India, I had the privilege to make my own flour blend by mixing whole grain per my choice at home and taking it to near by flour mill for grinding. Since moving to Canada, I miss this a lot. I always have to rely on ready made and sometime I find the …
In India, I had the privilege to make my own flour blend by mixing whole grain per my choice at home and taking it to near by flour mill for grinding. Since moving to Canada, I miss this a lot. I always have to rely on ready made and sometime I find the flour not so fresh. I prefer to eat gluten free and buy jowar, bajra, ragi, etc flour from the stores but then when I wanted mix flour with millets, dal and rice, I don't find what exactly I am looking for. I wanted flour similar to thalipeeth or bhajani (it's Maharashtrian special flour blend).
Recently I found a flour mill who provides grinding service. I wanted make flour which can be used in many dishes and super healthy plus gluten free. I prepared my grain, millet, dal at home and then took it for grinding. In less than 5 minutes, I got this flavourful flour which I can now use in making chakri, thalipeeth, pakoda (bonda), pudla (chila), Muthiya, etc.
You can start this process during sunny days to dry wet grain. Use unpolished millets if you can find. You can use any other millets like jowar (sorghum), bajra (pearl millet). It is better to soak millets in water for 5-6 hours before drying.
I have washed all grains but you can wipe it clean with cloth if that is easy for you. I have roasted each grain to enhance the flavour and shelf life.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ingredients:
800 gm brown or regular rice 200 gm kodri (kodo millet) 100 gm ragi (finger millet) 100 gm samai (barnyard millet) 300 gm urad dal 300 gm chana dal 125 gm toor dal 125 gm kulith (horse gram) 70 gm flex seed 20 gm coriander seeds 15 gm fenugreek seeds
Procedure 1. Wash and soak millets (kodo, finger, barnyard) for least 5-6 hours. Then drain and then sun dry until completely dry.
2. Wash and drain rice, urad dal, chana dal, toor dal, horse gram all separately and and let it sun dry completely.
3. Dry roast mix millets, then each dal, rice, flex seeds, coriander seeds and fenugreek seeds separately in a wide bottom pan on medium to low heat until aromatic. Mix in a big pot. Let it completely cool.
4. You can take this to flour mill for grinding. I requested coarse flour for my use. If you have dry grinder or flour mill at home than make coarse powder. Store in a clean dry container and use it for couple months.
5. Every dish I have tried so far turned out delicious. The aroma in the flour from roasted dal, coriander seeds and methi seeds, enhance the flavour in every dish I prepared using this flour.
Please do leave a comment or let me know if you have any questions regarding this recipe.
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