Wednesday, March 31, 2010

Beriche Thalipith

Making ghee at home is very tuff job for me because I don't like the smell :( . The good part is that Beri. Beri is the residue left behind after straining ghee. It is called 'Beri' in Marathi and 'Ghashi' in kannada. Instead of going in the details of making Ghee, I will suggest you to see the method from Bhagyashri's Taste Buds. Which is very clear and detail. Most of us ate this Beri with sugar. But my Mai aaji used to make thalipith of Beri. It is just crispy and tasty.




 
 
Ingredients

Beri - 1/2 cup

Jowar flour- 1/2 cup

Besan - 3 tablespoons

Rice flour - 2 tablespoons

Bajra flour - 2 tablespoons

Atta (whole wheat flour) - 1/2 cup

Cumin powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Red chilli powder - 1-2 teaspoon

Chopped fresh coriander - 2 tablespoons

Oil - 4-5 tablespoons

Salt to taste





Procedure

Crumble the beri and make it soft. Mix all the ingredient for except oil and make a soft dough with water. Spread 1 table spoon oil on the surface of flat frying pan. Keep one of the dough ball in the centre of the pan. Using your palm and fingers flatten the dough into a round even roti. (apply some water to your palm before it.) Make 2-3 holes with the your finger. Add 1-2 drops of oil in each of these holes. Cover the lid and cook for 2 min. Turn the side and roast other side. Serve the crispy thalipith with pickle.

17 comments:

Radhika said...

must have smelled super duper preeti. looks great.

Smita Srivastava said...

Looks so yummy . I dfntly need to giv it a try nxt time wenevr i make ghee.

Smita
@ Little Food Junction

Khaugiri said...

That's really quick Radhika and Smita. Thanks a lot.

Pari said...

Wow such a nice thought,I make ladoo with the beri, will try this next time. Thanks to u and ur Mai aaji for such an innovative thought.

Deepa said...

Preeti,
In bengali the residue left behind after straining ghee is called 'Shor Bhaja'. I love to eat that with hot chappati and little bit of salt. It tastes heaven. But you have given me a whole new idea to relish this. Thanks for sharing this:-)

Deepa

Padhu said...

Looks yummy! I am hungry after seeing your photos.

Swathi said...

I need to try this when i make ghee. Looks really good.

R said...

wow this is so nice! i do not like tupachi beri so much, but would luv it in this thalipeeth :)

Supriya Nair said...

This is a nice combination of the thalipeeth....new to me. Tahnks for sharing this one.

AshaCoolkarni said...

are beri khaun kiti varsh zali!!! mast recipe aahe - nakki try karnar.. pan adhi toop kadhavava lagel

Soma said...

very nice recipe indeed

Priya said...

Really new for me...this thalipith sounds fantastic..

Ms.Chitchat said...

A very innovative way of using the ghee residue. Thanks for sharing a nice recipe.

Sapna said...

good way of using 'beri', if it soft and light in color I use it in alu ki rassewali sabzi

Khaugiri said...

Thanks a lot girls!!! you encourage me to post such forgotten recipes.

Sonia said...

Priti, it's very nice usage of beri. Even i use the leftover with making roti dough, dal or subji. It adds a wonderful taste!

Though, i don't any find difficulty to make a Ghee at home. I prepare the same way as Bhagyashri as we resides outside of India. :)

Nisha said...

Great Idea

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