"Pumpkin- Rava- Nachani Bhakri/ Indian Pancake" ... I missed nachani flour for over a month now as there was no stock at groceries, but today finally got it and here is my simple lunch for today's Sankashti Chaturthi Upwas/ fasting ... delicious thick pancake prepared with pumpkin (Dudde/ Kumbalakayi/ Bhopla) along with Bombay rava and nachani (finger millet/ ragi) flour ... tastes best served with butter/ loni but goes well with chutney/ pickle too ... Yummilicious ...
** Once again I come up with a different concoction of Ingredients in Bhakri, my favorite dish which I can relish it be it for bf or lunch. I love making variations in this, as to date it has never failed me in any of my trials. I simply love Rava Bhakri as they are easy to prepare and do not need any prior preparations. They are filling and can be prepared as and how you want with different combinations. I have posted so many variations of the same that the list must be endless and each one is very tasty and healthy and yes, I assure you there will be many more to come. The present crisis has made things very difficult and unpredictable to each one of us and sometimes it is really scary thinking of what the outcome of this deadly covid 19 will be. Veggies are still not available freely in my vicinity, though the groceries have opened once again and now we are allowed to move out of the locality in case of emergencies. Well, I still keep strong faith on God and feel he will somehow take us all to safe shore soon, so till then keep all in your prayers and stay safe. God Bless all.
** Here is my simple recipe for "Pumpkin- Rava- Nachani Bhakri" … my own recipe, in my own method and style …
** Ingredients :
Pumpkin/ Dudde/ Kumbalakayi/ Laal Bhopla : about 150 gms yellow variety.
Bombay Rava/ Bombai Ruavu/ Rava : 1 cup.
Nachani/ Ragi/ Finger Millet Flour : 1 cup
Coconut/ Nariyal/ Soyi : 2-3 tblsp freshly grated (Optional but tastes good if added)
Curds/ Dahi/ Yogurt : 2 tblsp
Green Chillies/ Tarni Mirsanga/ Hirvi Mirchi : 6-8 less spicy one’s chopped fine.
Hing/ Asafoetida Powder : 1 tsp
Curry Leaves : 5-6 chopped fine.
Sugar Powder : 1 tsp (Optional) I did not add as we do not like it sweet, you may if desired.
Salt/ Namak/ Meeta : to taste
Water : as needed to prepare the mixture.
** Ghee/ Oil : For frying the bhakri
** Slice off the thick outer skin of pumpkin and the innermost seeds and discard them. Cut the edible portion into small pieces, wash well and then put in a pan with little bit of water and cook till done. Remove and let cool completely and then put it in a mixer grinder along with the green chillies, hing and curry leaves, coconut, curds, hings, salt, sugar if adding and grind to a very smooth paste, adding water only if necessary.
** Remove the paste in a wide bowl and add in about ½ cup of water and mix well, then add in rava and nachani powder and mix well. If the batter is too thick add in some water. Do not add water in one go, but keep adding on little by little water till you get a mixture that comes to a balling consistency when rolled by hands. Leave this covered aside to rest for 15 minutes.
** Note : Resting period for rava is very much necessary as it soaks up some water and swells and becomes softer in texture. This gives you crisp outer texture and soft inner texture when preparing bakri, if not you will get a brittle textured bhakri that is not pleasant to eat specialy after a few hours, if you take it in lunch box. So, see to it that you keep it aside for some time. All it needs is 15-20 minutes maximum and its done.
** Now mix the batter/ mixture well again to a smooth consistency. There should be no lumps. Remember, the texture should be that of bhakri/ thick batter, a balling 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 bhakri shape. Yes, that is the way the bhakri is done. But this need not scare you, just be careful and you will learn it, also remember to keep the heat low.
** For Making of Bhakri : 1st Method : Heat a tava to smoking point and then reduce the heat to minimum. Take small amount of the mixed batter, rolling it into ball and place it on the center of the pan. Now 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 to just wet your palms 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. But also see to it that there is no water dripping from your hand or else it will fall on the hot tava and bounce back on your hand.
** 2nd Method : If not confident with the above method, just add few tablespoon more water to the mixture and take a round ladle and pour about a cup of mixture at center of the tava and then with the back of the ladle or a tumbler gently pat the batter to nice round shape.
** 3rd Method : Another easier method is, if you have access to banana leaf. Cut a square piece of the same. The size should be slightly larger than the tava. The rest method is same, take small amount of the mixed batter, rolling it into ball and place it on the center of the leaf. Now pat it on to form small bhakri. Now slowly invert it on the tava keeping the heat minimum and seeing to it that the bhakri has been placed on the center of the tava, slightly press it down so that it sticks to the tava, slowly remove the banana leaves in peeling motion from the tava. Be careful, also see to it that you have slightly greased the tava before placing the bhakri.
** Once the bhakri has been placed on the hot tava whichever method you chose, pour some oil / ghee on the rim 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.
** The size of the bhakri depends on individual liking. You can make bigger bhakri or smaller ones too, Just take the required among of mixture for the same. If making small sized ones you can put 6 – 7 bhakries on tava at a time. If slightly larger may be you can put 4 and if you want large say the dia of 6-8 inches, you can add only one on the tava.
** Repeat the process with remaining batter/ mixture 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. Remains good if kept in the fridge immediately for 48 hours. However, the mixture is very easy to prepare if you have the ingredients ready at home, so I personally recommend that you prepare it fresh and use immediately for best results.
** "Pumpkin- Rava- Nachani Bhakri" is done and ready to be served. Serve hot with butter, curds, pickle, chutney, chunda or any spicy dish if you wish. But this bhakri is usually served with fresh homemade butter. I had it for lunch for today’s fasting with butter while hubby relished it with pickle and red bean curry. You can have it for breakfast or carry it in your lunch box too, do try it out and enjoy healthy food with your family.
** You can use the search option for "Bhakri" where you will get many more combo of this awesome breakfast item. Do try them out and enjoy with your family and friends.
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Thanks.