“Godshe~Tikshe Ponsa~ Rulava Bhakri (Sweet & Spicy Ripe Jackfruit~ Rava Pancakes/ Dosa)” … Tried my own variation “thodasa hatke/ something different” by preparing bhakri out of the same mixture I prepared for the mulika/ fritters … I got sort of two~ in~ one dishes here out of one mixture … it tastes simply awesome when served topped with a blob of loni/ butter … Yummilicious …
** I have already written in details as to how I came about preparing Godshe’~Tikshe’ Ponsa Mulika/Sweet~Spicy Ripe Jackfruit Fritters and also how I had to keep aside some mixture of the same to be prepared later as there was some emergency to attend immediately. I will not repeat the same here again and bore all of you, I am sharing the link to the fritters/mulika at the bottom of this recipe, and you can go through the same. However, I am repeating the ingredients for the recipe and combining method here again, so that for those who want to prepare only bhakri they may do so directly. But do go through the mulika / fritters recipe too and try them out after all you can use the same mixture which means half the work is done.
** As I had mentioned, I chanced upon the idea of preparing the bhakri out of the remaining mixture. Both dishes turned out simply awesome, something different and was very much loved by all at home. This dish is surely going to be prepared every season and relished and I must give try to other ideas I have with the ripe jackfruit, if at all they are still available. Do try this out and enjoy with your family and friends. I have kept the spice level slightly higher, but you can make it less spicy if you have young children at home, as they too are sure to enjoy this yummy dish this summer holidays. Let us now move straight away move on to the recipe as enough has already been written.
** Given below is the Recipe for “Godshe~Tikshe Ponsa~ Rulava Bhakri (Sweet & Spicy Ripe Jackfruit~ Rava Pancakes/ Dosa)”.... my own trial of dish out of seasonal ripe jackfruit .... tastes awesome, do try it ....
** Ingredients :
Ripe Jackfruit/ Ponosu/ Phanas : 10-12 (sweet or semi sweet one’s)
Jaggery/ Goda/ Bella/ Gud :100 gms powder or grated (Approximately)
Bombay Rava/ Semolina/ Bombai Rulavu : About 300- 350 gms.
Coconut/ Soyi/ Nariyal : About 1 cups freshly grated (only white part).
Wheat Flour/ Gonva Peeta/ Atta : ½ Cup
Coriander Leaves/ Dhania/ Kottambari Pallo : 1 cup fresh leaves only
Pudina Leaves/ Mint Leaves : 10-12 leaves only.
Curry Leaves/ Kadipatta/ Karbevu : 5-6 fresh one’s
Ginger/ Alle'/ Adrak : 1 inch piece
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 8-10 (+/- depending upon individual taste)
Cooking Soda/ Sode Pitti : a pinch
Salt/ Namak/ Meeta : to taste
** Oil/ Tel/ Tela and Ghee/ Toop mixed in 1:1 proportion for frying the bhakri.
** Clean the ripe jackfruits. Remove the extra strips that are attached to the pods and the inner seeds along with the cover that is attached to the seed. These seeds are called bikkanda in Konkani and can be used in preparation of variety of dishes. Chop the jackfruit into small pieces and keep them ready aside.
** In a mixer grinder add the jackfruit pieces, keeping aside a handful for adding in later on to the mixture. Grind to a coarse paste without adding water. Remove it into a wide steel bowl. Add in the retained jackfruit to it and keep it aside.
** In the same grinder add finely chopped coriander- pudina leaves, chillies cut into pieces and curry leaves along with ginger cut into pieces and grind to a paste sprinkling just a little bit of water as is necessary only. Remove the paste and add it to the jackfruit mixture in the bowl and keep it aside ready.
** Again in the same grinder add coconut along with jaggery and grind to a paste, taking care to see that the jaggery has mixed in well. You can add some water only if necessary. Add this also to the mixture kept read aside. Add one cup of water into the mixer and gently clean the mixer vessel and add this water to the mixture too.
** To the above mixture add wheat flour and half the amount of the rava and mix well. Add salt to taste and the cooking soda, a little bit of water and mix well. Add in the remaining rava after checking the consistency and the spice level of the mixture. The mixture should be exactly like that of ponsa mulika which we prepare.
** When you take about a tablespoon of mixture in hand, you should be able to bind them and give a round shape without cracks appearing. Keep it aside for 10-15 minutes to rest as this will not only soften the rava but it will also absorb moisture. Before preparing the bhakri check consistency and if too dry add some water and mix well.
** Note : I have just used 2 cups of the mixture to prepare bhakri while the remaining mixture was already used up in the preparation of Mulikas/ Fritters (Deep fried one’s that remain good for some days). I have shared the recipe elsewhere to which I have shared a link at the bottom of the recipe. Mulika is a traditional dish from GSB Konkani Saraswat Cuisine prepared when ripe jackfruits are in season almost in every home, however it is prepared sweet and I have shared the same too before. This is my own version which is sweet spice, so please do give it a try the next time you purchase ripe jackfruits, its tastes awesome.
** For Making of Bhakri : Heat a tava to smoking point and then reduce the heat to minimum. Apply a mixture of oil+ ghee, rub it with a tissue or cloth to spread evenly on the tava. Now take cricket sized ball amount of the mixture, rolling it like a ball in your hand and then gently keep it in the center of the tava.
** Pat it gently with fingers directly on a medium hot tava to make a 6-8 inches evenly thick dosa/ bhakri. You have to be very careful while doing this to prevent your hand from touching the hot tava to avoid getting hurt/ burnt. Keep dipping you hand in water slightly 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.
** Note : The above procedure is best learnt from an expert who knows the method well for the first time. Sometimes be it written matter or videos do not teach you the procedure well which a first hand experienced person will and in my opinion keenly watching when someone does it is the best way to learn cooking.
** If still not confident or if you have no one for guidance then don't worry, the bhakri mixture can also be applied first on a small wet cotton clean cloth/ banana leaf/ silicon sheet and then flip it over directly on the hot tava too. Again, if you make the mixture slightly soften then you can add the required amount on the tava and then pat it with the help of the back of a tumbler or large rounded spatula too.
** Once the bhakri has been patted or applied on the medium tava, pour some oil+ ghee on the outer rim of the bhakri and a few drop on the top of the surface too (similar to how you go about while preparing a dosa). Let cook on medium heat until cooked on the bottom side, to check if bhakri is done, touch the upper surface with your finger and when the mixture does not stick it means it is cooked. Gently loosen the bhakri with a flat dosa spatula and flip it over and cook on the other side too.
** Note : About addition of Oil+ Ghee in the ratio 1:1; it’s just that my Amma, used to always prepare and keep ghee+ oil in the ratio of 1:1 in a bowl for exclusive usage in preparing of dosa’s. I have no idea why she did it, but the dosa’s turned out crisp, tasty and lifted from tava in one go. I have simply followed her method without questioning. However, you can remove the dosa’s with either just oil or ghee as per your desire or as is the method followed in your home/ family, after all it’s an individual choice.
** Do not cook on very low heat as the more time you let it cook it will not remain soft so is the case when cooked on high heat, as it will cook faster on outside and remain uncooked within or may even burn. Bhakri when done should always remain soft within but firm and slightly crisp on the outer surfaces.
** The size of the bhakri depends on individual liking. You can make small/ medium/ large ie any size of bhakri suitable to your family needs. You just need to take appropriate amount of bhakri for preparing the same. Again, if preparing smaller ones you can put 5-6 bhakri on tava at the same time, if medium about 3-4 and if large a single one.
** “Godshe~Tikshe Ponsa~ Rulava Bhakri (Sweet & Spicy Ripe Jackfruit~ Rava Pancakes/ Dosa)” is done and ready to be served. Serve this as snack during anytime of the day or during breakfast or tea time topped with butter for best of taste. There is absolutely no need of any chutney or pickle or any other accompaniment except butter while serving this dish as all spices are added in balance to the same.
** Do try this unique dish of mine that I tried on my hubby’s insistent and that which turned out really awesome. Children will love the same as they are something different, you can also take it in lunch box and enjoy with your friends. You can adjust spice and sweetness as per your family preference. You can take this in your lunchbox too if desired as it remain well for 6-8 hours and if the mixture is kept in fridge it remains good for 2 days, which means you can prepare as and when needed.
** Note : As mentioned above, I have also prepared Mulika/ Fritters out of the same mixture which I have made into a separate post. There is no change in the ingredients or method of mixture, as I used the same remaining mixture here for preparing the Bhakri. The Mulika/ deep fried fritters can be prepared and stored in airtight box and remains good for a few days. Sort of 2 dishes from one mixture. I am sharing the link below for the same, which you may browse through and try out too.
** For “Godshe’~Tikshe’ Ponsa Mulika/Sweet~Spicy Ripe Jackfruit Fritters” Recipe, Please follow the link given below …..
** There are plenty of "Bhakri" recipes prepared and shared in the blog in different combinations, to which I am sharing a common link below. I am also sharing a common link to recipe of "Ripe Jackfruit or Ponosu" shared in blog below ... you may browse through them in leisure and try them out too ....
https://gayathrifoodbytes.blogspot.com/search?q=bhakrihttps://gayathrifoodbytes.blogspot.com/search?q=ponosu
https://gayathrifoodbytes.blogspot.com/search?q=ripe+jackfruit
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