Mokali Bhajani
Mokali Bhajani in Marathi Preparation Time: 7 minutes | Cooking Time: 10 to 15 minutes Serves: 3 to 4 persons I ngredients: 1 cup Thalipith ...
https://chakali.blogspot.com/2010/07/mokali-bhajani-maharashtrian-breakfast.html
Mokali Bhajani in Marathi
Preparation Time: 7 minutes | Cooking Time: 10 to 15 minutes
Serves: 3 to 4 persons
Ingredients:
1 cup Thalipith Bhajani (click here for the recipe)
2 tbsp Oil
For Tempering: Pinch of Mustard seeds, 1/4 tsp Cumin seeds, pinch of hing (asafoetida), 3 to 4 curry leaves
1 small onion, finely chopped
Other Ingredients: 1 tsp Red chili powder, 1/4 tsp turmeric powder, Pinch of asafoetida
Salt to taste
1 tbsp Cilantro, finely chopped
1/4 cup fresh coconut, scraped
Method:
1) In a mixing bowl, add thalipith bhajni, red chili powder, turmeric powder, pinch of asafoetida and salt to taste. Mix nicely and Add warm water and make a very soft dough. Taste a tiny portion of the dough and add salt if needed.
2) Heat oil in a pan. Add mustard seeds, cumin seeds, hing, curry leaves and chopped onion. Saute until onion becomes translucent.
3) Take the Bhajni dough in your hand, crumble and add it to the pan. Stir nicely and try to break the lumps with the spatula. Cover the pan and steam cook for 7 to 8 minutes over medium-low heat. Stir occasionally.
Garnish with cilantro and coconut. Serve with a dollop of plain yogurt or some buttermilk.
Preparation Time: 7 minutes | Cooking Time: 10 to 15 minutes
Serves: 3 to 4 persons
Ingredients:1 cup Thalipith Bhajani (click here for the recipe)
2 tbsp Oil
For Tempering: Pinch of Mustard seeds, 1/4 tsp Cumin seeds, pinch of hing (asafoetida), 3 to 4 curry leaves
1 small onion, finely chopped
Other Ingredients: 1 tsp Red chili powder, 1/4 tsp turmeric powder, Pinch of asafoetida
Salt to taste
1 tbsp Cilantro, finely chopped
1/4 cup fresh coconut, scraped
Method:
1) In a mixing bowl, add thalipith bhajni, red chili powder, turmeric powder, pinch of asafoetida and salt to taste. Mix nicely and Add warm water and make a very soft dough. Taste a tiny portion of the dough and add salt if needed.
2) Heat oil in a pan. Add mustard seeds, cumin seeds, hing, curry leaves and chopped onion. Saute until onion becomes translucent.
3) Take the Bhajni dough in your hand, crumble and add it to the pan. Stir nicely and try to break the lumps with the spatula. Cover the pan and steam cook for 7 to 8 minutes over medium-low heat. Stir occasionally.
Garnish with cilantro and coconut. Serve with a dollop of plain yogurt or some buttermilk.
