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.
must have smelled super duper preeti. looks great.
ReplyDeleteLooks so yummy . I dfntly need to giv it a try nxt time wenevr i make ghee.
ReplyDeleteSmita
@ Little Food Junction
That's really quick Radhika and Smita. Thanks a lot.
ReplyDeleteWow 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.
ReplyDeletePreeti,
ReplyDeleteIn 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
Looks yummy! I am hungry after seeing your photos.
ReplyDeleteI need to try this when i make ghee. Looks really good.
ReplyDeletewow this is so nice! i do not like tupachi beri so much, but would luv it in this thalipeeth :)
ReplyDeleteThis is a nice combination of the thalipeeth....new to me. Tahnks for sharing this one.
ReplyDeleteare beri khaun kiti varsh zali!!! mast recipe aahe - nakki try karnar.. pan adhi toop kadhavava lagel
ReplyDeletevery nice recipe indeed
ReplyDeleteReally new for me...this thalipith sounds fantastic..
ReplyDeleteA very innovative way of using the ghee residue. Thanks for sharing a nice recipe.
ReplyDeletegood way of using 'beri', if it soft and light in color I use it in alu ki rassewali sabzi
ReplyDeleteThanks a lot girls!!! you encourage me to post such forgotten recipes.
ReplyDeletePriti, it's very nice usage of beri. Even i use the leftover with making roti dough, dal or subji. It adds a wonderful taste!
ReplyDeleteThough, 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. :)
Great Idea
ReplyDelete