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.
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
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.