"Tandla (Rice) Bhakri prepared with tender coconut malai (Shiyale karki)" served with Chole (Chick Peas Masala), Ponsa Mulika (Ripe Jackfruit Fritters and Adraki Chai (Ginger Tea) ... when I purchased tender coconut I was assured of full water content, but turned out hardly a glass full and very thick malai (karki) within ... prepared tandla (rice) bhakri ... very very soft indeed ... Yummilicious ...
** Bhakri prepared using rice is a delight to eat for breakfast though sometimes I do prepare it for lunch if I prepare spicy chicken curry. Ukdo / Ukada tandulu is a konkani name for Boiled Rice available in southern parts of India which forms a major part of their cuisine as south Indians are mostly rice eater. In olden days they always consumed this rice but over time things have changed and people have switched over to polished rice. Ukda rice is available both in white and red qualities and it is just the polishing that changes the colour of the same. I will not run into more details of the rice here as I have already written an article on this rice and also posted bhakri prepared both out of white and red rice before in my blog. You can use the search option and you will find them all, though for bhakri I will be sharing a common link at the botom of this recipe wherein you will find them in different varieties. Do try them out and relish good home cooked food with your family and friends.
** I have already posted bhakri prepared using white rice and this one is also prepared using the same. There is not much difference in the recipe except that here I have prepared the bhakri with the thick malai from tender coconut /shiyale karki instead of normal coconut gratings usually used and that makes the huge difference here both in taste and softness. Do try this out once and you will completely agree that the taste does differ from normal coconut gratings and so does the texture. Summer heat is burning hot and draining body strength and making people loose nutrients and minerals from body thus leading to weakness. I always see to it that we hydrate our body with enough water, lemon water, mousambi juice and above all tender coconut. Tender coconut always are costly during summer and I always insist that I am given the ones with plenty of water and no malai. But this time to my dismay I noticed that he had cheated me and given me not only with almost nil water but too thick malai within.
** Sigh, guess it was my bad day and I went about preparing some lemon juice instead to quench my thirst. The two tender coconuts I bought were both similar and I extracted about 3-4 cups of thick malai / karki from them which was not at all pleasing to eat as it is or with poha. Yes, you did read correct, I said pova/beaten rice. We south Indians always mix the thin malai /karki from tender coconut with one or two ellaichi bananas, sugar, ghee, cardamom powder and then add on thin variety poha, mix well and eat it, and it tastes really awesome. I always eat it prepared like this at least once in a year during summer time. I have also posted it in the Blog and you will find it if you give the search option for tender coconut, if you want to try it out. These are all our childhood fantasies which pops up often and then there is simply no looking back till done and relished. Well this malai was too thick to even prepare that, so I decided to prepare rice bhakri using them which tastes really awesome as it imparts a lovely taste and soft texture unlike normal coconut to the bhakri
** Here is my simple recipe of preparing "Tandla (Rice) Bhakri prepared with tender coconut malai (Shiyale karki)" … My Style ….
** Soak 2 cups of white ukda rice / white boiled rice for 6-8 hours. Wash well and then drain off all water from the rice and keep it aside in a colander for excess water to get drained.
** Chop about 3-4 cups of tender coconut thick malai/karki into 1 inch pieces and put it in mixer grinder and grind to a paste without adding in any water. Now add in the drained ukda rice and further grind using little by little water till it is ground to a semi fine texture. You can also use the tender coconut water for grinding purpose if you have any or water will also do.
** For good thick bhakri the ground rice should be obtained to rava texture and not too smooth. Remove in a bowl and add salt to taste and mix well. Do not add more water, the ground rice should be thick enough to form round balls when you roll in between your palms, if not comfortable with this method you can prepare a very thick dropping consistency batter too.
** Now the batter is ready to be made into bhakri as this is not supposed to be fermented. However if you need to remove it the next day, refrigerate it immediately and remove it from the fridge well in advance, say about 20 minutes before preparing to bring it to 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. Take small amount of ground rice 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 other method is …. 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.
** Another way too is … Just mix the bhakri mixture with little bit water to thick dropping consistency and then use a small rounded spatula and drop about a ladle full of the same gently into the tava and press with the back of the rounder spatula to small bhakri shape carefully.
** Once the bhakri is put on the tava, whichever method you have used, pour some oil drops on all sides of the rim 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 crisp nor should it get burnt on any side.
** Once they are done on both sides on medium heat remove on a serving plate and continue with remaining batter, till you have prepared that many bhakri as you need to serve. The size of the bhakri depends on individual liking. You can make bigger sized single bhakri of about 6 to 8 inch diameter too which was the traditional way it was done. Or you can make smaller or medium sized ones too, also if you are making smaller ones and the tava is big, you can add in 4-5 depending upon the size.
** Nowadays we get a tava with 4 or 7 dents of ¼ inch thickness and 3 inch width. I have a large tava with equal 7 dents and it serves the purpose of getting small dosas or bhakri of equal shape, you can purchase the same too if they are available in you nearby store or order the same online. Take note that these are not the appo tava, but dosa ones.
** "Tandla (Rice) Bhakri prepared with tender coconut malai (Shiyale karki)" is done and ready to be served. Always serve them hot for best taste with a blob of fresh homemade butter or any spicy gravy curry of your choice. You can also serve it with godda ravo ie a jaggery based syrup a delicious accompaniment for bhakri/panpolo from Konkani Saraswat Cuisine or with honey or pickle which is usually the pattern. You can also serve it with chutney or gun powder / chutni podi and it tastes equally good.
** However, Today I had prepared chole / chick peas curry for lunch and it was already ready during breakfast time as I had to leave early, so I served it with chole and a few ripe jackfruit fritters that were prepared a day before along with kadak adraki chai/strong ginger tea. The bhakri's tasted simply awesome dunked in spicy chole/chick peas curry and we loved it very much, a tummy full breakfast much needed when you have a long tiring day ahead, maybe without breaks for lunch too. Children simply love this one with butter. So do give this a try and do give me a feed back.
** Sharing below a common link to different types of “Bhakri” posted before in the blog, to check it out if you want more choice on the same ….
** For the “Kadak Adraki Chai / Strong Ginger Tea” Recipe, Please follow the link given below …
** For the “Chole/Chick Peas Curry” Recipe, Please follow the link given below …..
** For the “Ponsa Tandla Mulika / Ripe Jackfruit Rice Fritters” Recipe, Please follow the link given below …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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