Rava, Poha, Sabudana Bhakri with Cucumber and Carrot Served With Raw Mango Pickle .....
Here I come with another version of bhakri. I have already posted a few methods before. I am very fond of bhakri and love preparing the same. Preparing of bhakri is very easy. It is healthy and very filling too. Bhakri can be prepared and carried in lunch box as it does not turn out to be limp unlike dosas. Cold bhakri also tastes good though freshly prepared hot ones are definitely better. I keep thinking of adding different types of pulses or vegetables to the bhakri to make it tastier, interesting and something different always. The choices are so many that I hardly get the time to make them all as fast as I think of some different way. Please do try this version of bhakri, which turned out very spongy and equally tasty.
In a large bowl add one cup of large sized variety of sabudana and add about 4-5 cups of water. Leave this covered aside for about 2 hours. Drain off the water completely and leave it aside to swell on its own for another 2-3 hours. In making of this bhakri sabudana is the only ingredient which will have to be prepared in advance. Sabudana should swell properly and look like small white pearls for you to get the best spongy effect. So soaking and resting period is very important. You can not add the sabudana directly nor the soaked one immediately as that will not give you the above softness.
Peel the skin of one large sized carrot and one large cucumber and grate it on medium sized grater and keep this ready.
In a large bowl add 3 cups of water and add one cup of thin picked and cleaned poha / pova. Let it get soaked well for about 10 minutes. It will turn out soft and mushy. Add 1 cup of ordinary rava (not the very fine chiroti variety), 2 tblsp of curds, 4-6 green chillies cut to into fine pieces, salt to taste, 2 tblsp of Atta (Wheat flour), 1 tblsp grated ginger, a few leaves of curry leaves also cut finely for aroma (Optional). Add the grated carrot and cucumber also. Add in the prepared sabudana and mix well to make a very thick batter. Add more or less water depending upon the rava and sabudana. Keep it aside for 15 minutes for all the ingredients to get soaked in and also to swell up and absorb the water properly. Mix well again the batter so that the mixture is smooth. 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. If the batter is thinner add in some rava and if its too thick you can add in some water to retain the correct texture.
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.
** For the Recipe of Raw Mango Pickle, Please refer to the following link ........
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Thanks.