Wednesday, August 9, 2017

Rava Bhakri With Cucumber And Sprouted Green Moong.

“Rava Bhakri With Cucumber And Sprouted Green Moong / Kirlailele Moogu ani Taushe' ghalnu Rulava Bhakri” … I am never tired of eating bhakri nor trying out new variations of the same. We simply love these crispy bhakri’s that are soft within …. Today I made them with the added goodness of sprouts and for softness used cucumber instead of coconut … A healthy one for sure … Yummy 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. I have lost count of the various combinations in which I have prepared these awesome bhakri. 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 rava with some spices. 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 fussier, this is a sure way to ensure that they eat a proper meal. 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 cucumber along with moong sprouts which are a store house for good for health. Do try this out this awesome bhakri’s and enjoy them with your family.

Ingredients :
Rava (Bombay Rava) : 3 cups
Wheat Flour : 1 tblsp
Curds : ½ cup.
Green Moong Sprouts : 1 cup
Cucumber : 1 medium sized peeled and cut into pieces
Green Chillies : 5-6 cut into pieces
Ginger : 1 inch cut into pieces
Hing / Asafoetida Powder : 1 tsp
Salt to taste
Oil for frying the bhakri.

** In a mixer grinder add in the green moong sprouts keeping aside a handful for topping bhakri, along with cucumber, green chilies, ginger, hing powder and curds. Grind this to a coarse paste. Remove in a large bowl.

** Add in Rava (Bombay rava, but NOT the fine chiroti rava), wheat flour and salt to taste to the ground mixture and mix well adding another cup of water. Do not add in much water. Addition of more or less water depends upon the rava. Keep this aside for 15-20 mins. The rava soaks up water and tends to get dry during this time. This step is necessary as the rava should be allowed to swell or else while frying them, the bhakri will not turn soft within and crispy outside. 

** Once the resting period is over, check the consistency of the mixture. In case you find it dry add in some water and mix the mixture again. The mixture must be smooth and there should be no lumps in them. 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 shaped bhakri.

** 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. Now sprinkle some of the sprouts kept aside on top of each bhakri and press them down a little bit with the help of a flat spatula.
** 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. Now sprinkle some of the sprouts kept aside on top of each bhakri and press them down a little bit with the help of a flat spatula. 

** 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. 

** Bhakri should always be served 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. 

** “Rava Bhakri With Cucumber And Sprouted Green Moong / Kirlailele Moogu ani Tavshe ghalnu Rulava Bhakri” is done and ready to be served. A good dish that we Amchi Konkani Saraswat relish during upvas / fasting period as eating of rava is allowed in our community. I also prepare these for breakfast or dinner. This is one dish that can be relished any time of the day.  Do enjoy this with your family and friends.

** For the Method of Sprouting Moong, Please follow the link given below …

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