Rava Poha Bhakri.

Rava Poha Bhakri With Raw Mango Pickle and Ginger Tea ........

The traditional method of preparing bhakri was by adding freshly grated coconut to the 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 method before. Here I am posting this healthy version of bhakri which good for health for all including people suffering from cholesterol and diabetes. 

In a bowl add 3 cups of ordinary rava (not the very fine chiroti variety), 1 cup of thin variety of poha / povu, 2 tblsp of curds, 1-2 tsp of freshly grated coconut (Optional), 3-4 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 and swell properly. 

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, 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. You can make one large sized bhakri the size of a small dosa or you can put smaller ones and make them small which look good and also nice to eat. I always prepare them smaller in size and prepare them in the mini sized uttappa pan to get even sized bhakri's. 

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.