Rava and Red Poha Bhakri with Groundnuts.

Rava and Red Poha Bhakri with Groundnuts ..............

The traditional method of preparing bhakri was by adding freshly grated coconut to Rava with seasoning and preparing a thick bhakri batter. However, with changing times people are skeptical of preparing bhakri, using coconut for health issues. I prepare Rava bhakri in 4-5 methods. I have already posted a few methods before. Here I am posting another healthy version of bhakri which good for health for all including people suffering from cholesterol and diabetes. I have used Red poha (pova) here instead of coconut or ordinary pova. Red poha is available now a days in super markets and is very good for health as it is made up of red unpolished rice. There is a very minute change in taste. Many dishes can be prepared similar to the one’s prepared by ordinary white poha. My first post of Red poha was a simple usli for breakfast or tiffin. This is another post using red poha. This is very nutricious and good for all people of all age in general.

Take one cup of Red thick poha (pova) in a sieve and hold under running water for a minute or two and rinse the poha till it is fully soaked. The red poha I used here was of thick variety. If using thinner variety. You can just sprinkle water and make it wet. Keep aside the poha for about 10-20 minutes till it gets fluffy. If still not properly fluffy sprinkle some water mix well and keep aside.

In a bowl add 3 cups of ordinary rava (not the very fine chiroti variety), the red poha that was rinsed, ½ cup of curds, 1-2 tsp of freshly grated coconut (Optional), 5-6 green chillies cut to fine pieces, salt to taste, 1 tblsp of Atta (Wheat flour), 1 tblsp grated ginger, a few leaves of curry leaves also cut finely. Add some finely chopped coriander leaves (Optional). Mix well and add 3-4 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 poha to get soaked in together.

For seasoning : The seasoning part for this Bhakri is Optional. You can leave out this process and proceed also. Heat a small pan with 1 tblsp of oil, when hot add 1 tsp of rai (sasam), a few curry leaves and a handful of roasted peanuts. Fry well for a few minutes. Remove and with the help of a pestle / crusher / heavy stone crush all together a little bit and add to the batter. Mix the batter again so that the mixture is smooth and there are no lumps. The texture should be that of bhakri / thick batter, 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.

Heat tawa, when hot lower heat, apply some oil and spread it on tawa, Take some batter forming it into a ball with hands, put it on the centre of the tawa and gently spread it, by patting it over with wet hands to make a nice round bhakri. Pour oil on sides of the bhakri and a few drop on the top of it. Cook on medium heat till almost done. Now flip over and cook the other side also. The process of making each bhakri will take around 5-7 minutes. Do not cook on high heat, as the bhakri will get burnt and not cooked within. Serve hot with homemade butter, pickle or chutney. You can serve it with Dalitoy too.