"Magge- Rulava Bhakri/ South Indian Cucumber- Rava Thick Dosa" served with Coconut- Ginger Chutney ... Delicious crisp and soft centered bhakri with equally yum chutney for today's breakie ... though I love to eat it with loni/ butter ... Yummilicious ...
** Rava bhakri is very easy to prepare and is both nutritious and filling too. This is a common breakfast in my home and I often prepare it with variations. I love experimenting on this one with my own mix and match of ingredients and the results have always been wonderful without a single failure. I guess this is so coz. rava is a very versatile ingredient and adapts itself well in combo of other ingredients. I have already posted many concoctions all of my own experiments in my kitchen before, so please use the search option for those recipes.
** I have posted the traditional method of preparing bhakri that is by adding freshly grated coconut to rava with some spices and these are just a take of from there by addition of some grated veggie to enhance the taste and make it healthier too. Today, I am posting another healthier version of bhakri that includes only the addition of grated magge ie south Indian cucumber with spices which means I get to cut down on coconut and that means it is that much more healthier.
** Magge/ South Indian Cucumber/ Southekayi is an oval shaped veggie that has negligible calories, includes cooling properties, is high in water content etc. so when you prepare and serve it with some spiced coconut chutney, the whole meal gets balanced both health wise and calorie wise. There are many other curry dishes too prepared with it, that which I have shared plenty in blog before. Do try out this variation of bhakri and the other dishes too with addition of magge and enjoy the health benefits with your family and friends.
** Here is my simple method of preparing "Magge- Rulava Bhakri/ South Indian Cucumber- Rava Thick Dosa" ... My Style ....
** Ingredients :
Rava (Bombay Rava)/ Rulav : 3 cups
Wheat Flour/ Govan peetHa/ Atta : 3 tblsp
Curds/ Dahi : 1/4 cup.
South Indian Cucumber/ Magge/ Southekayi : 2 cups grated flesh edible portion only.
Green Chillies/ Hirvi Mirchi/ Tarni Mirsang : 5-6 cut into pieces
Hing/ Asafoetida Powder : 1 tsp
Curry Leaves/ Kadipatta/ karbevu : a few finely chopped
Salt to taste
** Oil for frying the bhakri.
** In a large stainless steel bowl add in the grated magge/ south Indian cucumber, finely chopped green chillies, hing, salt to taste, curds, finely chopped curry leaves and mix well. Now add in the wheat flour, rava and mix well adding only that much water how much is necessary to get a semi thick textured bhakri batter, remember the magge also has plenty of water content so be careful.
** See to it that you do not add in much water. Addition of water more or less depends upon the absorption by 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.
** Once the resting period is over, check out 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 balling consistency wgen rolled in hand. 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.
** Magge- Rulava Bhakri/ South Indian Cucumber- Rava Thick Dosa" is done and ready to be served. A delicious dish that we Amchies/ Konkani Saraswat relish for breakfast or also during upvas/ fasting period as eating of rava is allowed in our community during fasting period. This is one dish that can be relished any time of the day and be carried in lunch box or while travelling for a few hours too. Though it is always preferable to be served hot with homemade butter, curds, pickle, chutney, chunda or any spicy dish if you wish.
** Usually bhakri is preferred with fresh homemade loni/ butter by children while elders like it with chutney. I still prefer with loni while hubby loves it with any chutney. I have added the link below to the recipe of chutney, I served it with. You may try out the same combo as it tastes awesome.
** The size of the bhakri depends on individual liking. You can prepare them larger or smaller sizes as you want to, just add in 2-3 or more at one go if the tava is large to get smaller sized bhakri. Do enjoy these hot with your family and friends along with chutney or any other accompaniment dish of your choice.
** For "Coconut- Ginger Chutney" Recipe, Please follow the link given below ...
https://gayathrifoodbytes.blogspot.com/2014/12/coconut-ginger-chutney.html?m=1#more
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