"Onion-Ukda Rice- Millet Bhakri" served with Loni (Butter), Coriander- Coconut Chutney, Vegetable Kochla Nonche (Pickle) and Strong Ginger- Cardamom Tea (Adraki- Ellaichi Chai) ... I had handful of kodo (varagu) millet remaining that I wanted to finish off, so added on white boiled rice along with nachani (ragi/ finger millet) and prepared spiced bhakri topping it with finely sliced onion slices that I fried slightly crispier (kurkuri) the way we like it ... I love having these with loni, while hubby prefers chutney or pickle ... Yummilicious ...
** Delicious bhakri is always a delight to munch on for breakfast as it not only gives enough energy to pull through till lunch but also is very satisfying, quick and healthy dish to prepare. All those who follow my blog do know my obsession in prepared this delicacy in different concoctions and once again here is another mix and match that is sure to be liked in your homes. This time I prepared the bhakri with 2 types of millets (Kodo and Nachani) adding along rice too and spiced it with addition of ginger and green chillies while grinding slightly so that if you carry it in lunch box you can relish it as it is too. I am not going to write much about bhakri here again and for those interested in reading out can always refer to old posts to which I am sharing a common link at the bottom of this recipe. Do browse through and try them out in your home and before I forget I want to also let you know that this is one of the best bf dish that children can have during their growing years so include them into your daily diet. You can make your own variation with spices or add on grated veggies like carrots to make it healthier, I did not have carrots at home, so I topped it with onions.
** Here is my simple recipe for "Onion-Ukda Rice- Millet Bhakri" … my very own concoction that turned out scrumptious …
** Wash and soak together 1 cup of Ukda Rice (White Boiled Rice) along with ¼ cup of Kodo millet (Varagu) in plenty of water for 5-6 hrs. Wash, put it in mixer grinder along with chopped 1 inch piece of ginger (adrak), 5-6 green chillies (tarni mirsanga) and grind it to a fine rava texture adding only that much water how much is necessary for grinding.
** Now add in ½ cup of freshly grated coconut/ soyi/ nariyal (white part only) to it and further grind for a minute or two till it is well combined. Remove the ground bhakri mixture into a bowl and add salt (namak/ meeta) to taste along with 1.5 to 2 cups of nachani (ragi/ finger millet) flour and mix well. You can add some water now to bring it to thick consistency.
** Note : Add in more water only if you find it difficult to mix otherwise please avoid the same. The bhakri mixture should always come to a loose balling consistency on hand while rolling as usually they are patted directly on the tava to prepare and addition of excess water not only thins it out but will splutter when preparing of bhakri.
** Bhakri is always supposed to be prepared immediately once you grind the mixture/ paste, however if you need to remove it the next day or say in a few hours time, store it immediately in a air tight container in refrigerator and remove it from the fridge well in advance to bring it to a bit of room temperature before you proceed to make the bhakri.
** Peel off the skin of one large sized onion/kanda and slice it thinly lengthwise and keep it aside ready to be added on top of the bhakri when preparing. If you do not desire to add on the same you can leave it out too, or you can also top it with some grated carrots as it tastes great and is definitely a healthy way to include veggies into dishes to make kids eat them.
** For Making Bhakri : Heat a tava to smoking point and then reduce heat to minimum. Brush it with a little bit of oil/ ghee or a mixture of both in equal parts as I do. Take cricket ball sized amount of ground thick batter, place it on the tava and then pat it gently with hands to form small round evenly leveled bhakri or you can also use the back of a small bowl too.
** You get a tava with equal sized dents to prepare small bhakri/ dosa which is very useful and if possible do purchase it. I have been using it for almost 2 decades now and it is one my most desired tava in my home being replaced every time the Teflon coating goes away, you purchase the same in any store or in malls or via online services.
** Be careful while doing this to prevent your hand from getting hurt/ burnt. Keep brushing yous hand in water before you pat the bhakri, this will avoid the bhakri paste from sticking your palms and also give it a nice round shape. The same can be done on a banana leaf or thicker plastic sheet if one is not confident on making the bhakri directly on tava.
** Use a clean thick sheet/ leaf to make bhakri, rub is over with little bit of water and repeat the method the same way 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, with plantain leaf you can invert it on tava and remove the same too.
** Once the bhakri has been patted on the tava, immediately top it with the finely sliced onion and slightly press it down, so that it gets fixed slightly within the bhakri, this step is important otherwise once the bhakri gets cooked and you flip it over, if the onions are loosely kept they will slip away and will not remain fixed to the bhakri while serving.
** Pour some oil/ ghee or mixture of both on all sides of the bhakri and a few drops on top. 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 till the onions have turned crisp.
** Do not overcook as the bhakri should remain soft but firm and not crisp nor should it get burnt on any side. The size of the bhakri depends on individual liking. You can make bigger bhakri too, Just take more ground paste for the same and follow same procedure. If making small sized ones you can put 5-6 bhakri on tava at a time as you see in the picture.
** "Onion-Ukda Rice- Millet Bhakri" is done and ready to be served. Always serve them hot, though you can carry them in lunch box and savor the same cold too. Tastes best with loni/ butter, godda ravo (jaggery syrup), nonche (pickle), any chutney of your choice or gravy/ curry dishes you always prepare too. Inclusion of nachani makes it high in calcium too.
** There are many more “Bhakri” dishes shared before in my Blog using different ingredients or in mixture of them too. You may browse through the same and try them out as is your family preference. In my home we always love having these for breakfast as they are very healthy and tummy filling too and also does not take much time if prepared in advance.
** Sharing a common links to all “Bhakri/ Pickle/ Chutney/Tea” items in the Blog below, you can just browse through the same and try them out too …
https://gayathrifoodbytes.blogspot.com/search?q=bhakri+
https://gayathrifoodbytes.blogspot.com/search?q=pickle
https://gayathrifoodbytes.blogspot.com/search?q=chutney
https://gayathrifoodbytes.blogspot.com/search?q=tea
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Thanks.