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Beriche Thalipith
Making ghee at home is very tuff job for me because I don't like the smell :( . The good part is that Beri. Beri is the residue left behind after straining ghee. It is called 'Beri' in Marathi and 'Ghashi' in kannada. Instead of going in the details of making Ghee, I will suggest you to see the method from Bhagyashri's Taste Buds. Which is very clear and detail. Most of us ate this Beri with sugar. But my Mai aaji used to make thalipith of Beri. It is just crispy and tasty.  Ingredients Beri - 1/2 cup Jowar flour- 1/2 cup Besan - 3 tablespoons Rice flour - 2 tablespoons Bajra flour - 2 tablespoons Atta (whole wheat flour) - 1/2 cup Cumin powder - 1/2 teaspoon Coriander powder - 1/2 teaspoon Red chilli powder - 1-2 teaspoon Chopped fresh coriander - 2 tablespoons Oil - 4-5 tablespoons Salt to taste Procedure Crumble the beri and make it soft. Mix all the ingredient for except oil and make a soft dough with water. Spread 1 table spoon oil on the surface of flat frying pan. Keep one of the dough ball in the centre of the pan. Using your palm and fingers flatten the dough into a round even roti. (apply some water to your palm before it.) Make 2-3 holes with the your finger. Add 1-2 drops of oil in each of these holes. Cover the lid and cook for 2 min. Turn the side and roast other side. Serve the crispy thalipith with pickle. 
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