How To Make Thalipeeth Bhajani Peeth/Flour at Home | Bhajani Peeth Recipe

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How To Make Thalipeeth Bhajani Peeth/Flour at Home | Bhajani Peeth Recipe.


Hello friends Manjiri’s Foods welcomes you all,

In my last post I have explained why it is important to have breakfast and what happens if we don’t have a healthy breakfast in the morning.

Today I am going to tell you how to make a multigrain flour; popularly known as “Bhajani Peeth” or “Bhajani” from which we can prepare variety of healthy breakfasts.

Thalipeeth Bhajani is a very healthy multigrain flour mix, a handy breakfast mix in most of the Maharashtrian households. You can make many nutritious snacks in minutes, if you have this multigrain flour. Apart from making Thalipeeth, this Bhajani can also be used to make to snacks like Kothimbir Vadi, Bhajani Vada, baked multigrain crackers etc. 

Thalipeeth Bhajani recipe is made in lots of variations too. The grains used may vary from region to region or even from household to household. You may change the amount of some of the ingredients depending on your taste and availability.

This Bhajani flour is usually prepared in bulk and can be stored in an airtight container. Later it can be used to make variety of snacks when and as required. Especially Thalipeeth is made from this mix flour. The best part is, these Thalipeeths doesn’t even require a side dish.

Cuisine: Maharashtrian

Servings: 500 grams flour.

Preparation: 10 minutes

Cooking Time: 30-45 minutes

Type: Breakfast

Served with: Curds, Pickle, Ghee.

Along with the flour I have prepared Thalipeeth and Bhajani Vada also.


I have made Bhajani Peeth or flour in bulk. Here I am giving you the small measurements for the recipe. You can double it according your requirement.

Bhajani Flour:

  1. Rice: Two bowls
  2. Chanadal/Bengal Gram: One bowl
  3. Urad Dal: 1/4th Bowl
  4. Sabudana/sago: 1/4th Bowl
  5. Coriander Seeds: Four tea spoons
  6. Cumin Seeds/Jeera: Four tea spoons


  • Dry roast above ingredients one by one on low to medium flame.
  • Roast till they are light brown and crisp. Do not burn.
  • Cool them completely and grind them in a mixer to fine powder.
  • If you are making Bhajani in bulk then grind it in flour mill.
  • Cool the flour completely and store it in an air tight container. 
  • If stored properly it can be used for 3-4 months.

Ingredients for Bhajani Thalipeeth and Bhajani Vada

  1. Bhajani Flour: One bowl
  2. Red chili powder: Two tea spoons/as per spiciness
  3. Salt: As per taste
  4. Jeera: Half tea spoon
  5. White Sesame: one tea spoon
  6. Sugar: One tea spoon (Optional)
  7. Coriander leaves: Four tea spoons chopped
  8. Turmeric: 1/4th tea spoon
  9. Hing/Asafoedata: one pinch



  1. In a mixing bowl add one bowl Bhajani flour and all the ingredients. Add water slowly and mix it to form a loose dough. 
  2. Make equal sized balls from the dough.
  3. Take a parchment paper/banana leaf/aluminum foil and apply oil to it.
  4. Take a dough ball and pat it using you finger and palm to make a round shape. Make as thin as possible.
  5. Heat a tawa and put thalipeeth on it. Cover with a lid and let the thalipeeth cook for 2 to 3 minutes or till the base is golden and crisp.
  6. Turnover and continue to cook the second side also. 
  7. Remove and serve thalipeeth hot with curds or pickle. It can be served with some butter on top too. Usually, Bhajani thalipeeth doesn’t require any side dish.

Bhajani Vada:

  1. For making Bhajani Vada take a small portion of the dough and press in the shape of a small vada.
  2. Heat the oil in a kadai. Put the pressed vada in hot oil and fry by turning in between.
  3. You can have these vadas plain or with chutney.

How To Make Thalipeeth Bhajani Peeth/Flour at Home in Step by step photos.

Dry roast rice till it becomes crisp and pinkish.


Dry roast Chana dal till it becomes light brown and crisp.


Dry roast Urad dal till it becomes pink and crisp.


Dry roast Sabudana till it becomes crisp and swollen.


Dry roast coriander seeds till they become crisp and light brown.


Dry roast cumin seeds or jeera till it becomes aromatic and crisp.


Put the roasted ingredients on paper so that moisture escapes and crispiness of the ingredients remains intact.


Making Bhajani Thalipeeth

In  a mixing bowl mix bhajani flour and other ingredients. Prepare the dough by adding water slowly.


Take a ball sized dough and pat it on aluminum foil.


Heat tawa, sprinkle oil and put the thalipeeth and cook it on medium flame.


Making Bhajani Vada

In  a mixing bowl mix bhajani flour and other ingredients. Prepare the dough by adding water slowly. Make very loose dough.



Take a aluminum foil piece of plastic sheet. Take small ball shaped dough. apply oil on sheet and pat in circular shape.


 Fry in hot oil till it cooks. Serve hot with chutney.


Vadas ready


What is Bhajani Atta?
Bhajani means Roasting in Marathi. Thus, Dry Roasted Multi Grain Flour is called as Bhajani Peeth. This is a popular, versatile and must to have recipe from Maharashtrian food culture. Bhajani Flour is very common and an important in Maharashtrian household.
What is Bhajani made of?

Bhajani flour is made by roasting multigrains. There is a special roasting method. There are variety of grains used which differ from household to household according to their taste and availability of the ingredients. Each grain is roasted separately and then ground together.
What is upwas or fasting Bhajani?
The regular Bhajani flour is not allowed during fasting days. In a variation flour made from tapioca (sabudana), Water chestnut (Singada),  Barnyard Millet (Bhagar or Vari) and rajgira (amaranth) roasted and then ground to fine powder. This flour is used to make a thalipeeth by adding grated potato, jeera, red chili powder or green chili paste, salt and crushed peanut powder on fasting days.

Also try my other recipes..

Steamed Kadabu

Dodaka Bhaji or Ridge Gourd Gravy

Poha Bisibele Bhat

Tomato Rice/Bhat

Tambittu ladoo recipe

I would be glad to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me on 

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18 thoughts on “How To Make Thalipeeth Bhajani Peeth/Flour at Home | Bhajani Peeth Recipe”

  1. Indeed a good breakfast and all time favourite ! Nicely explained and simple to prepare.
    We also use finely chopped vegetables like cucumber, carrot, onion etc., and it also tastes good !

  2. Nice Recipe .
    Here in N. Karnataka
    Some of them make it with jowar flour.
    Thanks for sharing this in a new avatar.
    I will definitely try as per your method.
    Thanks for sharing this.


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