"Ukdo Tandla Bhakri/ White Boiled Rice Mini Dosa" served with Dates (Khajoor) Syrup and fresh homemade Butter (Loni) ... here is a delicious traditional bhakri/ coarsely ground thick dosas from Konkani Saraswat Cuisine served for breakfast or tiffin ... Yummilicious ...
** Bhakri are prepared in many variations and served during breakfast or tiffin times in Konkani Saraswat Homes. Bhakri means a thick coarsely ground dosa that is directly patted on tava and cooked on low heat and served with any side dish of one preferences in their homes. You can prepare them sightly large, medium or smaller in size too. Those who are hesitant of directly patting the batter on hot tava at times use banana leaf or butter paper for the bhakri preparing purpose and then transfer it to the tava too. I am however used to preparing it directly on tava. The variations in batter are from rice to rava to pulses to millets and the same can be prepared using any ingredient depending off course on its outcome. I have posted quite a lot of variations in bhakri and will do so in future too as this is one item that is frequently prepared in my home. They taste best served with godda ravo/ jaggery syrup, butter/ loni or chutney, however I have enjoyed it with spicy chicken curries too and it tasted simply awesome. So try them in your home and enjoy with family and friends.
** Here is my simple traditional method of preparing "Ukdo Tandla Bhakri/ White Boiled Rice Mini Dosa" that I learned to prepare from my Mom ...
** Wash and soak 2 cups of Ukda Rice (White Boiled Rice) for 8-10 hrs. Wash again with plenty of water and then grind to a coarse texture with 1 cup of freshly grated coconut (white part only) to a rava texture. Add salt to taste and mix well. Do not add more water, the texture should be thick and come to roll like a tennis ball for preparing of bhakri.
** Note : Do grind the mixture with as much little water as possible by adding on little by little and grinding the same. The ground rice should be thick enough to form round balls when you roll in between your palms. These bhakri's are supposed to be prepared immediately once you grind the paste or the same will turn sour and not edible in taste. However if you need to remove it the next day, refrigerate it immediately and remove it from the fridge well in advance 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. 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 a little bit to retain just a film of water on hands before you pat the bhakri directly on tava, this helps and 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 thick plastic sheet/ banana leaf/ butter paper if one is not confident on making the bhakri directly on tava. Just rub the leaf 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.
** If using banana leaf or silicon sheets you can just invert it on top of the tava as the heat from tava does not affect banana sheet or silicon or bautter paper and then you can slowly remove the sheet in peeling manner retaining the bhakri on tava. Do not try the inverting method with plastic sheet as that gets melted and you need to be an expert to place it and remove it immediately if doing so. So be careful with methods you use for preparing bhakri
** Sprinkle some oil/ ghee on the rim of the bhakri and a few drops on top of the same too and 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 again and slowly flip over the bhakri and cook on the other side too. When done remove from tava and place it on a plate and continue with the remaining batter in similar pattern.
** Note : Do not overcook as rice bhakri while frying and they do not taste good then, so maintain a constant medium to low heat as the bhakri should remain soft withing but firm from exterior and not crisp nor should it get burnt on any side. When done with care they look a beautiful white colored with a few red crisped portions on top side only.
** The size of the bhakri too depends on individual preferences, some like to keep them big say 6 inches in diameter while some prefer smaller ones say 3-4 inches in dia.I have a tava with equal sized 7 dents of 1/8 inch depth which is excellent in preparing bhakri or small dosas and I always use the same, it is easily available in stores and I am sharing a picture of the same for those of you how would like to have it as often I am questioned about the equal sized bhakri and I must give the credit to the tava. However, you can pat smaller ones on a plane large tava too. Check out the picture of tava or 7 and 4 dents posted above.
** "Ukdo Tandla Bhakri/ White Boiled Rice Mini Dosa" is done and ready to be served. Always serve bhakri preferably hot from tava for best taste though they taste equally good if carried in lunch box to be relished on later too. Tastes best when served with home made loni/ butter, the way I love to relish it though my mom prefers with godda ravo/ jaggery syrup, while my husband always loves to have it with homemade pickles.
** You can serve it with any chutney or curry of your choice too and it tastes superb. The best combo is also spicy curry dishes both vegetarian and non-vegetarian and I often serve chicken curry with rice bhakri or panpolo another combo which we love in our home. Being slightly sweetish as the ingredients includes only rice and coconut the taste does remain slightly bland though for a amchi who grew up relish it, that is the best way preferred to be had. You may try it out in any combination of your choice and enjoy with your family.
** There are many more "Bhakri" recipes shared in the Blog that you can use the search option and browse through too. Do check them out in leisure, prepare them in your home, enjoy them with your family and friends and please do not forget to give me a feedback as it helps me to prepare and share that much more. Thanking each one of you, Stay Blessed.
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