"Ukdo Tandulu ani Varagu Bhakri/ Boiled Rice and Kodo Millet Mini Dosa" ... though I am still a bit hesitant to try on unknown to me millets as they tend t upset the tummy, I include them in handful believing it is healthy ... these bhakri's turned out soft and delicious ... and tasted great served with veg. kochla nonche with Amla and Coriander Coconut Chutney and I secretly relished one with a dollop of homemade butter ... Yummilicious ......
** Delicious bhakri prepared with the inclusion of handful of millet. These are not different from our normal boiled rice bhakri I usually prepare and that which I have posted before too, but just a little bit twist given with addition of kodo/ varagu millet. I often hear about millets from many people, about their benefits etc. but I am still hesitant on using them as I found it upsets the stomach a lot. Many a nutritionist that I have come across have not stressed out on the same except for those we usually use like varai, bajra, jwari, nachani which I have been using for a long time now. I have gone ahead and bought small packs of two other millets ie kodo and sama but whenever I consume them even if it is in little portion it gives a dull pain on tummy and on query I learnt that one needs to get used to the same.
** Well, I have no intention of switching over completely to millets as I strongly believe that one should eat that food which one grew up eating as our body from childhood adapts to the same and anything other is ok once in a way, but may not be good on long run. I may be completely wrong and I have absolutely no intention of discouraging those who eat them. At times one mans nectar can be poison for other, it is just that it does not suit me where as my hubby is really fine with it but strangely though we love dosa, bhakri prepared with it we could not adapt to eat it in rice form. I guess we are typical GSB’s at heart who grew up with a pattern of lifestyle and went through the same for 6 decades and that’s really a long time to now change upon, a little bit of same is always welcome as done in case of this bhakri.
** Here is my simple recipe for "Ukdo Tandulu ani Varagu Bhakri/ Boiled Rice and Kodo Millet Mini Dosa" … my very own concoction that turned out scrumptious …
** Wash and soak together 3 cups of Ukda Rice (White Boiled Rice) along with 1 cup of Kodo millet (Varagu) in plenty of water for 5-6 hrs. Wash again with plenty of water and then put it either in a wet grinder or a mixer grinder and grind it to a slightly fine rava texture adding only that much water how much is necessary for grinding.
** The mixture should remain in thick consistency so do not go overboard with addition of water. Now add in 1 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 and mix well.
** Now add in 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.
** 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.
** 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 leaft 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.
** Pour some oil/ ghee or mixture of both on all sides of the bhakri and a few drop 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.
** 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.
** You now get a tava with equal sized dents to prepare the same too which is very useful in preparing bhakri or small sized dosa. 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.
** "Ukdo Tandulu ani Varagu Bhakri/ Boiled Rice and Kodo Millet Mini Dosa" 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.
** 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” items in the Blog below, you can just browse through the same and try them out too …
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Thanks.