Upvas bhajani flour recipe|Home made upwas chi bhajani

A very important ingredient in my kitchen as I have to prepare fasting (upwasache)  recipe biweekly due to my husbands fast .Initially I had got my supply of upwas bhajani flour ( k pra brand) while coming from mumbai.But slowly it got exhausted & I coudnt find upwas bhajani flour in any of the hyderabad supermarkets .So tried recipes by substituting with kuttu ka ata ,singhada ata (buckwheat flour) & rajgira (amaranth) flour .

But still was missing my all purpose upwas bhajani flour .Once while discussing with mom came to know that upwas bhajani can me made with easily available ingredients .Its truly said "NECESSITY IS THE MOTHER OF INVENTION" & since I managed to get bhagar (samo rice ) at ratnadeep supermarket in hyderabad, proceeded to make upwas bhajani at home.
The  upwas thalipeeth during a typical fast is made from this bhajani flour.It is a typical recipe of Maharashtra more so of the konkan region. Bhajani is a flour made of  sago( sabudana /tapioca pearls), vari tandul(bhagar/samo rice)  and rajgira (amaranth) . It is subtly flavoured with Cumin seeds.Thalipeeth and deep fried vadas can be made from bhajani, both are fulfilling meals on fast days!Eaten with: A dollop of butter or curd for the health conscious along with a chutney / pickle as per individual taste.

Ingredients:

250 gms /1 cup sago (sabudana/ tapioca )
250 gms /1 cup vari tandool (samo rice),
60 gms /1/4 cup cup rajgira  (amaranth grains)
1 tbsp cumin seeds,
1 tsp ghee  

 

Method:

1. Rub some  ghee to the sago and roast it over low heat. Stir occasionally to keep from burning.It changes to golden color after 5- 10 minutes
Remove from the fire and keep aside to cool.
2. Make a very fine powder of sago in a heavy duty grinder and keep aside.
3. Now roast vari tandool on low heat till light brown in color.
4.Similarly roast rajgira. Do not roast cumin seeds. Let cool.
5. Mix all three flours prepared in step 2 ,3 & 4 along with cumin seeds .Grind together, powdered sago, vari tandool, and rajgira and cumin seeds to make a fine powder. Sieve through a fine strainer.

 5. Once cool, store the bhajani in an airtight container.

Tip:  

You can use readily available flours of sago, vari or rajgira. In that case, you only need to roast the flours lightly and mix together.

Few recipes using upwas bhajani

1. UPWAS BHAJANI FLOUR THALIPEETH / FASTING FLATBREAD


2.RAW PLAINTAIN (KACCHI KELI) CUTLETS

3. RAW PLAINTAIN (KACCHI KELI) FASTING VADA ( FRITTERS)

4.FASTING POTATO (BATATA) WADA