Ponsa + Tandla Godi Bhakri With Loni / Jackfruit + Rice Sweet Bhakri With Amul Butter ..... One more dish with Ponosu / Ripe Jackfruit ..... this is similar to Tandla (Rice) Bhakri ... I just added coarsely ground ripe jackfruit and jaggery ...
Rice Bhakri is something common in every GSB household, so is ripe jackfruit dosa. Today I just thought why not prepare ripe jackfruit bhakri instead for a change. The result was I had lovely small sweet ripe jackfruit bhakri polished off within minutes of serving. I served them with butter which is the best combination, you can serve them with melted ghee too. Try it, children and elders will love them.
Wash and soak 2 cups of Ordinary Raw Rice for 2-3 hrs. (I used thick variety of Surti Kolam Rice). Wash again with plenty of water and put it in a colander for for all the excess water to drain off.
Chop Ripe Jackfruit into small pieces. You should have about 2 cups of the chopped pieces.
In a mixer grinder add 1 cup of finely chopped ripe jackfruit pieces, 2 cups of grated jaggery, ½ cup of freshly grated coconut (white part only) and grind to a smooth paste without adding water. If required just add about ¼ cup of water only.
Now add in the drained rice and futher grind to a a coarse texture similar to rava texture. Do not add more water. Grind the paste with as little water as possible. The ground rice should be thick enough to form round balls when you roll in between your palms. Remove in a bowl add in the remaining one cup of finely chopped jackfruit pieces, a little bit salt to taste and mix well. These Bhakri’s are supposed to be made immediately once you grind the paste. However if you need to remove it the next day, refrigerate it immediately and remove it from the fridge well in advance say about 30 minutes to bring it to a bit of room temperature before you proceed to make the bhakri.
For Making of Bhakri : Heat a tava to smoking point and then reduce the heat to minimum. Apply some ghee / oil to the tava lightly. Take small amount of thick batter and pat it on a hot tava directly to form small bhakri. Be careful while doing this to prevent your hand from getting hurt. Keep dipping you hand in water before you pat the bhakri, this is necessary to avoid the bhakri paste from sticking your palms and also give it a nice round shape. The same can be done on a plastic sheet if one is not confident on making the bhakri directly on tava. Use a clean plastic sheet to make the bhakri, rub is over with little bit of water and repeat the method in the same way as you would have done it on the tava, once you get nice small round bhakri gently / slowly remove it seeing to it that the bhakri does not crack up or break and put on a hot tava.
Place a halved cashew nut piece on top of the bhakri and press it a bit (Optional). Pour some ghee / oil on all sides of the bhakri. Let cook on medium heat till cooked on the bottom side and the paste on the upper portion does not stick to your hand when you touch gently. Now pour a little bit ghee / oil on top side and slowly flip over the bhakri and cook on the other side too. Do not overcook as the bhakri should remain soft but firm and not crisp nor should it get burnt on any side. Serve hot with butter, jaggery ravo or melted ghee. The size of the bhakri depends on individual liking. You can make bigger bhakri too, Just take more ground paste for the same. If making small sized ones you can put 5-6 bhakri on tava at a time.
** For the Ukda Rice Bhakri Recipe, Please follow the link given below ….