Thursday, February 16, 2017

Rava~Bajra~Carrot Bhakri.


Rava ~ Bajra ~ Carrot Bhakri Topped with Amul Butter .... Served with Peanut Curds .... Cucumber ~ Tomato ~ Carrot Slices ,,,, Raw Mango Chunda And Homemade Lemon Pickle ..... An awesome upwas lunch ...... Yumz ....


Bhakri is a dish I often make with lots of variations. I love this dish very much and we at home enjoy this for lunch too. During fasting days we Konkani Saraswats avoid rice and rice items. However, though many people refrain from rava we prepare the same during fasting times. Bhakri is a dish I commonly prepare during such time. The traditional method of preparing bhakri is by adding freshly grated coconut to the bhakri batter. However, with changing times people are more aware of the benefits of adding veggies into daily diets for a healthy lifestyle. Also to ensure that the children who are otherwise becoming more and fussier, this is a sure way to ensure that they eat a proper meal. I prepare Rava bhakri in so many methods, by adding different combinations of both veggies and other ingredients that I have lost count now. But then I do enjoy these experiments in my kitchen, which most of the time gives me surprises past my expectations. I have already posted a few methods before. Here I am posting another healthier version of bhakri that includes the addition of Bajra flour which is good for health specially during cold season. Do check in on the other bhakri recipes too. Just go to the label section or search option and you will get many recipes similar to this one. 


To prepare the bhakri : In a bowl add 3 cups of ordinary rava (not the very fine chiroti variety), ½ cup of bajra flour, 4 tblsp of curds, 1-2 tblsp of freshly grated coconut (Optional), 5-6 green chillies cut to fine pieces, 1 tblsp hing / asafoetida powder and salt to taste. Add some finely chopped coriander leaves (Optional). Mix well and add about 2-3 cups of water to make a very thick batter. Add more or less water depending upon the rava. Keep it aside for 20-30 minutes for the rava and bajra to get soaked in and swell properly.


Peel and grate one large or two medium sized carrots and add it to the rava – bajra batter. Mix well again the batter so that the mixture is smooth and there are no lumps. The texture should be that of bhakri / thick batter, a ball consistency. You should be able to take a lump of it on your hands and pat it on the hot tawa into a nice round bhakri shape. If needed add in some water. If you find that the batter is a little be on thinner side. You can add in some bajra flour and mix well but if you find it sticky then add in rava to balance the same.


For Making of Bhakri : Heat a tava to smoking point and then reduce the heat to minimum. Take small amount of the mixed 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. Pour some 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 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 too crisp nor should it get burnt on any side.


Repeat the process with remaining batter till all the batter is consumed. This bhakri should be served hot, so in order to avoid serving cold, you can prepare the batter and keep it in the fridge and prepare and serve the same as and when required. Serve hot with butter, curds, pickle, chutney, chunda or any spicy dish if you wish. But this bhakri is usually served with fresh home made butter. 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.

No comments:

Post a Comment

Thanks.