“Spicy Kirlailele Matki Rulava Bhakri (Sprouted Moth Bean Rava Bhakri)” served with Loni (Homemade Butter), Spicy Rajavale Nonche (Indian Star Gooseberry Pickle), Coconut Curd (Dahi) Chutney, Karbeva Loshney Chutney (Curry Leaves Garlic Chutney) and Aapus Ambo (Alphonso Mango) … had some sprouted matki, was to prepare rulava bhakri for lunch, so tried a concoction of the same, tastes crisp and delicious … you can relish it with any of the options given and lastly sweet and tasty ambo … Yummilicious …
** Bhakri is a dish I often make with lots of variations as I love this dish very much and we at home enjoy this for lunch too. I have lost count of the various combinations in which I have prepared these awesome bhakri. During fasting days 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 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. I have already posted a few methods before. Here I am posting another healthier version of bhakri that includes the addition of sprouted matki ie moth beans which are a store house for good for health. Do try this out this awesome bhakri’s and enjoy them with your family.
** Here is my Recipe for “Spicy Kirlailele Matki Rulava Bhakri (Sprouted Moth Bean Rava Bhakri)” … My Style ….
** Ingredients :
Rava (Bombay Rava) : 3 cups
Wheat Flour : 1 tblsp
Curds : ½ cup.
Sprouted Matki / Moth Beans : 1 cup
Green Chillies : 5-6 cut into pieces
Ginger : 1 inch cut into pieces
Hing / Asafoetida Powder : 1 tsp
Salt to taste
Oil for frying the bhakri.
** In a mixer grinder add in the matki/moth bean sprouts keeping aside a handful for topping bhakri, along with. Grind this to a coarse paste without water. Remove it into a large bowl.
** Add in Rava (Bombay rava, but NOT the fine chiroti rava), wheat flour, green chilies cut into pieces, ginger pieces, hing powder, salt to taste and curds and mix well. Now add in the ground sprout mixture and mix well adding another cup of water. Do not add in much water.
** Addition of more or less water depends upon the rava. Keep this 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.
** 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. Now sprinkle some of the sprouts kept aside on top of each bhakri and press them down a little bit with the help of a flat spatula.
** If not confident of patting bhakri with hand directly on tava, sprinkle some more water and you can use a round bottomed spatula. 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 preferably be served hot for crisp taste. You can prepare the batter and keep it in the fridge too if you need to prepare it at a later time. Just keep it for 10 minutes at room temperature and then prepare the bhakri as and when need. The batter remains good for a day or so if stored immediately in fridge in an airtight container.
** “Spicy Kirlailele Matki Rulava Bhakri (Sprouted Moth Bean Rava Bhakri)” is done and ready to be served. I have kept many options in the picture with which the same can be served and they are Loni (Homemade Butter), Spicy Rajavale Nonche (Indian Star Gooseberry Pickle), Coconut Curd (Dahi) Chutney, Karbeva Loshney Chutney (Curry Leaves Garlic Chutney) to name a few, you can also use any other accompaniment of your choice.
** Bhakri / thick patted dosa is a very delicious and tummy filling dish that we Amchies/ Konkani Saraswat relish during upvas / fasting period as eating of rava is allowed in our community. You can also prepare these for breakfast or dinner as there is no hard and fast rules in present times of eating pattern. This is one dish that can be relished any time of the day. Do enjoy this with your family and friends.
** 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 homemade butter. The size of the bhakri depends on individual liking. You can make smaller sized bhakri too, Just take lesser mixture for the same. If making small sized ones you can put 5-6 bhakri on tava at a time. You can also purchase the Teflon coated uttappam tava which has equal sized 7, ¼ inch thickness dents, which give beautiful bhakris.
** For “Spicy Rajavale Nonche (Indian Star Gooseberry Pickle)” Recipe, Please follow the link given below …..
** For the “Coconut~Curd Chutney” Recipe, Please follow the link given below, you can also check out on other chutney recipes via the link shared below the same.
** Note : I always use fresh home made curds for all my dishes, I have included a article on making of "Setting of Perfect Curds" for which I am sharing the link below, You can try out the same if you want to start making curds at home, which is much more hygienic and without any preservatives ...
** For “Karbeva Loshney Chutney (Curry Leaves Garlic Chutney)” Recipe, Please follow the link given below …..
** For the "Method of Sprouting Moth Beans/Matki", Please follow the link given below …
** You can also use the link given below for different variations in preparation of “Bhakri” posted in Blog before and select those that appeal to you and your family.
** 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 am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert 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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