Rava ~ Jwari Bhakri With Drumstick Leaves.

"Rava ~ Jwari Bhakri With Drumstick Leaves / Rulava ani Jawari Bhakri Mashinga Pallo Ghalnu" Served with fresh homemade curds and lemon pickle … A soft and delicious bhakri with the addition of Drumstick Leaves / Mashinga Pallo (In Konkani) also known as Moringa and Jwari / Jawari / Sorghum flour … Yummy Yumz. …

Again, I come up with a simple version of bhakri with the addition of drumstick leaves that are loaded with health benefits. Jwari / Jawari / Sorghum is a millet that is also very good for health and as all of you know wheat cream ie rava is also very good for health. So, in all, these bhakries are loaded with health benefits. As mentioned, this is a lifesaver during fasting days. As we, Konkani Saraswats avoid rice and rice items. However, though many people refrain from rava we prepare the same during fasting times. Bhakri is a dish I commonly prepare during such time. The traditional method of preparing bhakri is by adding freshly grated coconut to rava with some spices. However, with changing times people are more aware of the benefits of combining and different flours and veggies into daily diets for a healthy lifestyle. Also to ensure that the children who are otherwise becoming more fussier, this is a sure way to ensure that they eat a proper meal. I do enjoy these experiments in my kitchen, which most of the time gives me surprises past my expectations. Today being a fasting day, I wanted to prepare this one with a difference and healthy too. Drumstick Leaves / Mashinga Pallo (In Konkani) also known as Moringa is a rich source of vitamins, minerals, and amino acids. It contains significant amounts of vitamin A, C, and E; calcium; potassium; and protein. Do try this out this awesome bhakri’s and enjoy them with your family.

Ingredients :

Rava (Bombay Rava) : 2 cups

Barik Lapsi / Bansi Rava / Mangalore Rava : ¼ cup

Jwari / Jawari / Sorghum Flour : ½ cup

Drumstick Leaves / Mashinga Pallo : 1 cup loosely packed

Curds : ½ cup.

Green Chillies : 5-6 cut into pieces

Ginger : 1 inch cut into pieces or grated

Hing / Asafoetida Powder : 1 tsp

Salt to taste

Oil for frying the bhakri.

Water for binding the mixture.

** Finely chop the drumstick leaves and wash in plenty of water and drain off the excess water completely by putting it in a colander for 10-15 mins.

** Put the drumstick leaves, hing powder, ginger, green chillies, curds, Jwari flour, salt to taste and mix well.

** The mixture should be smooth and lump free. Now add in the barik lapsi and bombay rava and mix well. Add water as necessary to mix it well into a thick batter. Leave it covered aside for 20 mins. Rava soaks in water, so this step is necessary for the rava to get soaked properly and swell or else while frying them, the bhakri will not turn soft within and crispy outside.

** Once the resting period is over, check the consistency of the mixture. In case you find it dry add in some water and mix the mixture again. The mixture must be smooth and there should be no lumps in them. The texture should be that of bhakri / thick batter, a ball consistency. You should be able to take a lump of it on your hands and pat it on the hot tawa into a nice round shaped bhakri.

** For Making of Bhakri : Heat a tava to smoking point and then reduce the heat to minimum. Take small amount of the mixed batter 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. 

OR

** 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. 

** Pour some oil on all sides 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 too crisp nor should it get burnt on any side.

** Repeat the process with remaining batter until all the batter is consumed. This bhakri should be served hot, so in order to avoid serving cold, you can prepare the batter and keep it in the fridge and prepare and serve the same as and when required.

** Bhakri should always be served hot with butter, curds, pickle, chutney, chunda or any spicy dish if you wish. But this bhakri is usually served with fresh home made butter. The size of the bhakri depends on individual liking. You can make bigger bhakri too, Just take more ground paste for the same. If making small sized ones you can put 5-6 bhakri on tava at a time.

**“Rava ~ Jwari Bhakri With Drumstick Leaves / Rulava ani Jawari Bhakri Mashinga Pallo Ghalnu” is done and ready to be served. A good dish that we Amchi Konkani Saraswat relish during upvas / fasting period as eating of rava is allowed in our community. I also prepare these for breakfast or dinner. This is one dish that can be relished any time of the day. Do enjoy this with your family and friends.