“Rulav~Taushe Bhakri / Rava~Cucumber Thick Dosa” … These are crispy exterior and soft within bhakri / thick dosas that taste delicious with just a dollop of butter topped on or you can relish the same with any chutney of your choice too … Yummy .....
** Bhakri is a dish I love to prepare with lots of variations more so during upwas / fasting days for lunch. We love this dish very much during lunchtime as it not only fills the tummy but also is an allowed item that we Konkani Saraswats relish on fasting days. I have lost count of the various combinations in which I have prepared these awesome bhakri’s, some of which I have blogged and some, which I did decades back before I began blogging, so yet to be prepared again and posted. During fasting days, we Konkani Saraswats avoid rice and rice items. However, though many people refrain from rava too, we prepare the same as it is allowed during fasting times in our community. The traditional method of preparing bhakri is by adding freshly grated coconut to rava with some spices which I have included before.
** Again, with changing times people are more aware of the benefits of adding 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, I am posting another healthier version of bhakri that includes only the addition of grated cucumber with spices which means I get to cut down on coconut and that means it is that much more healthier. Cucumber has negligible calories so the same gets balanced without overdoing when served with fresh butter or chutney as an accompaniment. Do try this out this awesome bhakri’s and enjoy them with your family.
** Here is my simple method of preparing “Rulav~Taushe Bhakri / Rava~Cucumber Thick Dosa” ... My Style ....
** Ingredients :
Rava (Bombay Rava) / Rulav : 2 cups
Barik Lapsi (Gavche Rulavu) 1 cup
Wheat Flour / Govan peetHa / Atta : 3 tblsp
Curds / Dahi : ½ cup.
Cucumber / Taushe / Khakadi : 1 medium sized peeled and grated
Green Chillies / Hirvi Mirchi / Tarni Mirsang : 5-6 cut into pieces
Hing / Asafoetida Powder : 1 tsp
Salt to taste
Oil for frying the bhakri.
** In a large stainless steel bowl add in the grated cucumber, finely chopped green chillies, hing, salt to taste, curds and mix well. Now add in the wheat flour and both rava and further mix well adding only that much water how much is necessary to get a semi thick bhakri batter.
** See to it that you do not add in much water. Addition of more or less water depends upon the rava. Keep the batter aside for 15-20 mins. The rava soaks up water and tends to get dry during this time. This step is necessary as the rava should be allowed to swell or else while frying them, the bhakri will not turn soft within and crispy outside.
** Note : The barik lapsi used here is not the one we get in Mumbai which is slightly coarser. I have used gavonchu rulav ie Mangalore Rava which we get in Mangalore Stores and which we always use for upma, if not sure you can pulse grind the brik lapsi to get slightly smoother texture or use Bombay rava only too. Whatever be the case do not use the thick lapsi which will not cook properly.
** Once the resting period is over, check the consistency of the mixture. In case you find it too 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. If not confident, add in some water to the batter, mix and use a round bottomed spatula (davlo) drop a bowl full of batter on the tava and then pat it with the back of the rounded back pressing the same well.
** 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 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.
** “Rulav~Taushe Bhakri / Rava~Cucumber Bhakri” is done and ready to be served. A delicious 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. Bhakri should always be served hot with homemade butter, curds, pickle, chutney, chunda or any spicy dish if you wish. But this bhakri is usually served with fresh homemade butter. The size of the bhakri depends on individual liking. You can make bigger smaller size too, and add in 2-3 or more at one go if the tava is large. Do enjoy this with your family and friends.
** I am sharing below a common link for “Bhakri” that which you can follow, where in you will find many more variations and preparations of the same. Do try out various methods of preparations and enjoy with your family and friends.
** 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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