Satu Flour
Ingredients:
Wheat, roasted chana dal (futana dal), cardamom powder, dry ginger powder
Method:
Take two spoons of satu flour in one glass of water, mix well, and drink.
From this flour, you can also prepare satu thalipeeth, satu laddoos, and sweet kheer.
Thalipeeth Bhajani
Ingredients:
Jowar (sorghum), bajra (pearl millet), nachni (finger millet), rice, wheat, chana dal, moong dal, urad dal, whole moong, matki, masoor, white peas, green peas, black peas, chana, green chana, chawli (black-eyed peas), soybeans, chickpeas (chole), poha (flattened rice), coriander seeds, cumin seeds, ajwain (carom seeds), fenugreek seeds, rajma (kidney beans), and turmeric root
Method:
To 200 grams of tasty thalipeeth bhajani, add 2 finely chopped onions, plenty of chopped coriander leaves, salt and chili powder to taste. Add water and knead into a soft dough.
Pat the thalipeeth on a cloth and cook on a pan using oil or ghee until crisp on both sides.
Serve hot thalipeeth with butter, curd (yogurt), or pickle.
Yield:
From 200 grams of flour, you can make 5–6 thalipeeths.
Konkani Wade
Ingredients:
Rice, wheat, jowar (sorghum), chana dal, urad dal, poha (flattened rice), fennel seeds, ajwain (carom seeds), coriander seeds, cumin seeds, fenugreek seeds
Method:
Take 200 grams of tasty Konkani wade flour and add salt to taste. Add 1 spoon of hot oil and press the flour mixture together. After 10 minutes, knead the dough well.
Make small balls, pat them on a cloth to form wades, and deep-fry in oil until crisp.
Spicy puris can also be made from this flour.
From 200 grams of flour, you can make 10–15 wades.
Amboli Flour
Ingredients:
Rice, urad dal, fenugreek seeds
Method:
Take 200 grams of tasty amboli flour and add 100 ml of water. Mix well to combine. Add salt to taste and keep aside for 10 minutes. After resting, add water as required and mix to a smooth batter.
Heat a non-stick pan, add a little oil, and pour the batter to make amboli. Cook until done.
From 200 grams of flour, you can make 10–12 ambolis.
Nachni Idli