Most Maharashtrians often have these for their breakfast.
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
To make bhajnee flour, dry roast below listed ingredients separately, cool, mixand grind to a fine powder. It can be stored up to one month.
1 cup whole wheat
1 cup rice
2 cups sorghum (jowar)
2 cups pearl millet (bajra)
¾ cup black Bengal gram (kalachana)
¾ cup split skinless blackgram (dhuli urad dal)
½ cup coriander seeds
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