Banana~Rava~Nachani Bhakri / Indian Pancake.

“Banana~Rava~Nachani Bhakri / Indian Pancake” Served with “Raw Mango ~ Curry Leaves Gooli (Chutney), Fresh Homemade Butter And Maslala Chai (Tea)” … A delicious and healthy bf. … Yumz ...... 

** Once again I come up with a different concoction of Ingredients in Bhakri, my favorite bf item. I love making variations in this, as to date it has never failed me in any of my trials. I simply love Rava Bhakri as they are easy to prepare and do not need any pre preparations. They are filling and can be prepared as and how you want with different combinations. I have posted so many variations of the same that the list must be endless and I assure you there will be many more to come. Yes, during my lean phase of month sitting doing nothing coz. of my cataract eye surgery, all I did was make short notes on all the dishes I wanted to prepare once I bounced back into kitchen. Sitting doing nothing is really a pain and I wonder at times how some people laze around doing nothing. Well to each one their own. I for once, am thankful to God that I am almost back into my kitchen, though there is still some more weeks till I can do all the work without bans and read my books my collected assets, that is also something that I cannot live without. 

** I will not run into more details about the whereabouts of the simple Bhakri that has been written so many times before but will move on to the recipe now. However, I would like to mention here that do add in Nachani / Ragi / Finger Millet into your daily diet, they are loaded with health benefits and are highest in calcium content. It is very beneficial for young and old all alike. You can prepare many dishes like, roti, biscuit, bread, bhakri, dosa etc. the list is endless with the Nachani Flour. Do purchase the same and see to it that your family eat it. If reluctant you can always add in a spoon of it to various dish like how I have added it here. You can make your own variation by increasing or decreasing the amount to be added depending upon your family taste. But remember, your family eats what you cook, so make it habit with your children when they are young and they will continue it when they move on to their family and so on making the chain continue with healthy food. 

** Ingredients : 

Banana / Kela / Bale hannu : 1 large sized (I used Cavendish variety) 

Bombay Rava / Bombai Ruavu / Rava : 1 heaped cup. 

Nachani / Ragi / Finger Millet Flour : 1 cup 

Coconut : 2-3 tblsp freshly grated (Optional but tastes good if added)

Curds / Dahi / Yogurt : ½ cup 

Green Chillies : 6-8 less spicy one’s chopped fine. 

Hinga Uddaka / Water prepared out of Asafoetida in gummy form : 1 tblsp 

(Check how to prepare hinga uddaka at the bottom of this recipe) 

OR 

Hing / Asafoetida Powder : 1tsp 

Curry Leaves : 5-6 chopped fine. 

Sugar Powder : 1 tsp (Optional) I did not add as we do not like it sweet, you may if desired. 

Salt to taste 

Water : as needed to prepare the mixture. 

Ghee / Oil : For frying the bhakri 

** Put the banana in a wide bowl and mash it with a potato masher or back of a spoon till well done. Add in all the ingredients from rava to salt to taste and mix loosely. Now add in half a cup of water and mix well. Keep adding on little by little water till you get a mixture that comes to a balling consistency when rolled by hands. Leave this aside to rest for 15 minutes. 

** Note : Resting period for rava is very much necessary as it soaks up some water and swells and becomes softer in texture. This gives you crisp outer texture and soft inner texture when preparing bakri, if not you will get a brittle textured bhakri that is not pleasant to eat specialy after a few hours, if you take it in lunch box. So, see to it that you keep it aside for some time. All it needs is 15-20 minutes maximum and its done. 

** Now mix the batter / mixture well again to a smooth consistency. There should be no lumps. Remember, 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 bhakri shape. Yes, that is the way the bhakri is done. But this need not scare you, just be careful and you will learn it, also remember to keep the heat low. 

** For Making of Bhakri : 1st Method : Heat a tava to smoking point and then reduce the heat to minimum. Take small amount of the mixed batter, rolling it into ball and place it on the center of the pan. Now 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 to just wet your palms 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. But also see to it that there is no water dripping from your hand or else it will fall on the hot tava and bounce back on your hand. 

** 2nd Method : If still not confused, the same can be done on a thick 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. Also the sheet should not touch the hot tava when you transfer the same or else it will melt. 

** 3rd Method : Another easier method is, if you have acess to banana leaf. Cut a square piece of the same. The size should be slightly larger than the tava. The rest method is same, take small amount of the mixed batter, rolling it into ball and place it on the center of the leaf. Now pat it on to form small bhakri. Now slowly invert it on the tava keeping the heat minimum and seeing to it that the bhakri has been placed on the center of the tava, slightly press it down so that it sticks to the tava, slowly remove the banana leaves in peeling motion from the tava. Be careful, also see to it that you have slightly greased the tava before placing the bhakri. 

** Once the bhakri has been placed on the hot tava whichever method you chose, pour some oil / ghee on the rim 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. 

** The size of the bhakri depends on individual liking. You can make bigger bhakri or smaller ones too, Just take the required amoung of mixture for the same. If making small sized ones you can put 6 – 7 bhakries on tava at a time. If slightly larger may be you can put 4 and if you want large say the dia of 6-8 inches, you can add only one on the tava. 

** Repeat the process with remaining batter / mixture till 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. Remains good if kept in the fridge immediately for 48 hours. However, the mixture is very easy to prepare if you have the ingredients ready at home, so I personally recommend that you prepare it fresh and use immediately for best results. 

**“Banana~Rava~Nachani Bhakri / Indian Pancake” is done and ready to be served. Serve 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. I served it with “Raw Mango~Curry Leaves Garlic Gooli (Chutney), Fresh Homemade Butter And Maslala Chai (Tea). A delicious combo I must say, so go ahead, try it out and Enjoy with your family and friends.  I have already included the recipe of the raw mango curry leaves garlic chutney just before this post, please check on the same. 

** You can use the search option for "Bhakri" where you will get many more combo of this awesome breakfast item. Do try them out and enjoy with your family and friends. 

** You can also use the search option for "Chutney" for different types of chutney and prepare them and enjoy with bhakri. 

** Prepared Hing Water / Preparation of Hing Water out of Gummy Hing to be used as necessary : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc.

** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".