"Rava~Rice~Jawari Bhakri/Rulav~Jwari ani Tandla Bhakri" Served with "Sweet~Spicy Drumstick Leaves (Moringa/Mashing Pallo)~Amla (Avalo)~ Tender Ginger Chutney" … A delicious bf. Of hot bhakri (thick pancakes) served with spicy and tangy chatpata chutney … Yummy Yumz ….
** Posting my new version of bhakri after quite some time I must say. As all of you are aware, I love munching on hot bhakri with either butter or some chatpata chutney be it for breakfast or for lunch. But today I prepared the same for breakfast as I had some chatpata chutney kept separately which I had prepared for tikkies. I have been wanting to try this variation of bhakri for some days now, and when I prepared this awesome nutritious chutney I prepared a little bit more and kept it in freezer to prepare a few more dishes to serve the same with. Today’s combo is just that a simple and healthy bhakri with the equally nutritious spicy and tangy chutney. Try it I am sure your family will love this combo of dishes. As I mentioned before “Bhakri” are thick pancakes of a dish that is prepared by mixing a thick batter and patting it directly on tava to cook it crisp outside and soft within. Enjoy this dish, I will be adding another awesome dish to be served with the same chutney within a day or two as I have kept another portion separately in the freezer for the same.
** Here is the simple Method of preparing "Rava~Rice~Jawari Bhakri/Rulav~Jawari ani Tandla Bhakri” … My Style ….
** Ingredients :
Rava (Bombay Rava) : 2 cups
Jwari / Jawari / Sorghum Flour : ½ cup
Rice Powder : ½ cup
Curds : ½ cup (beaten)
Green Chillies : 5-6 cut into pieces
Ginger : 1 inch cut into pieces or grated
Hing / Asafoetida Powder : 1 tsp
Curry Leaves / Kadipatta / Karbevu : few leaves chopped.
Salt to taste
Water for binding the mixture.
** Oil for frying the bhakri.
** Note : I used “Basmati Rice Powder” which we get easily in Mumbai as it is mostly used in the preparation of Modaks. You may use any that is available to you, but I have found that basmati rice powder, gives a unique taste to dishes, so use it if possible.
** In a large flat stainless steel bowl add in the rava, jawari, rice powder, curds, green chilly pieces, ginger, hing, curry leaves and salt to taste. Mix all loosely into a mixture. Now keep adding and binding the mixture till you get a thick, smooth, lump free batter. The batter should be thick in consistency, with little bit of water to allow it to get soaked in properly.
** Now keep this batter aside covered for resting for a good for 20 mins. Rava soaks in water, so does the powder and this step is necessary for the ingredients to get soaked properly and swell or else while frying them, the bhakri will not turn soft within and crispy outside. So do not forgo this step. Even if in hurry, leave it aside for at least minimum 5-7 minutes. I am sure you can spare that much time always.
** 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 in hand and gently place it on the tava. Now pat it on a hot tava directly to form small / medium sized 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 banana leaf / 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 plastic should not be allowed to touch the tava as it may melt, while banana leaf does not become so.
** 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 has been 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 and serve hot.
** "Rava~Rice~Jawari Bhakri/Rulav~Jawari ani Tandla Bhakri” is done and ready to be served. I served it with "Sweet~Spicy Drumstick Leaves (Moringa/Mashing Pallo)~ Amla (Avalo)~Tender Ginger Chutney" and it was an awesome combo. I have shared the recipe link to the chutney below and you may try out the same and enjoy with your family and friends.
** This is a delicious Amchi Konkani Saraswat dish that can be relished any time of the day. The same can be taken in lunch box or served as tiffin too. Though they taste best when served hot with fresh homemade butter melting on top of it, the same can be served with curds, pickle, chutney, chunda or any spicy dish of your choice.
** Note : The size of the bhakri depends on individual liking. You can make small, medium or large sized bhakri too. Just take that much mixture that is needed and pat it evenly to the size you desire on the tava and it is done. If making small sized ones you can put 5-6 bhakri on tava at a time. Do not worry if you make them thicker or thinner in texture, if you are new to it. Just be careful when you pat on hot tava and in time you will learn it well.
** Given below is the link to the "Sweet~Spicy Drumstick Leaves (Moringa/Mashing Pallo)~ Amla (Avalo)~ Tender Ginger Chutney" Recipe, Please go through the same if you want to try out the chutney, it tastes simply awesome and can be served with many other dishes too ....** Here is the link to the Recipe ….
** An Earnest Request : There are many more recipes of different types 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 or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group 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" … Thank You ….
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