"Ukdo Tandulu- Nanchane Bhakri/ White Boiled Rice- Finger Millet Thick Dosa" ... served with Veg. Kochla Nonche (Pickle), Loni (Butter), Strawberry Chutney ... nachani is my fav. millet from childhood and I have really lost track of the number dishes I churn up with it, but still want to learn/ try out more ... high in calcium this is a must in our diet ... Yummilicious …..
** Here is a delicious Bhakri/ Thick dosa that tastes awesome served with any side dish of your choice. I have not spiced up this one, but you can do so if need be by adding on finely chopped green chillies etc. White boiled rice bhakri is a traditional Konkani Saraswat Dish prepared often in my home as we love these thick textured bhakri that are a delight to munch on for breakfast. I keep it simple and serve it with pickle to hubby and I love relishing it with butter/ loni, though this time I had strawberry chutney too served along with and it tasted simply awesome and had us craving for more.
** The bhakri recipe remains the same as normal tandla/ white boiled rice bhakri but with addition on nachani flour. I follow world famous Indian nutritionist Rujuta Diwekar’s post and try to apply things mentioned if possible whenever and wherever I can. Recently she introduced nachani bhakri prepared patted on hand similar to how we prepare rice bhakri patting it directly on tava. She also below off the myth that some try to say that rice should not be added on with millet, yes though it is better to consume them as it is, she clearly mentioned little bit rice could be added on for easier rolling of the same.
** Well for me coming from her is enough guidance to rely on with faith, though I always included them in my idlies dosas etc. as I have been doing so now for decades and I did not find anything in appropriate with it. Also I have stuck to only a few easily available millets, though I would like to try out the others often too, but then I really found them too costly to order online. While Nachani, Varai, Bajra, Jwari and a few more are easily available in nearby stores. So this one is with inclusion of nachani/ ragi/ finger millet which I grew up relishing often as mom prepared dosas with it.
** Nachani is supposed to be one of the highest source of calcium and includes other nutrients too. I had faced the issue and still facing a huge problem of bone and nerve issues having back/ neck issues and I was advised to increase calcium, Vit D, C, B, nutrients, contents etc. I have often mentioned this in my blog here so that I can bring to knowledge at least of few about dealing with them. God forbid anybody finds them in this situation as it messes up the whole life making it very difficult to travel or do laborious work, so take good care of yourself always.
** Here is my simple traditional method of preparing "Ukdo Tandulu- Nanchane Bhakri/ White Boiled Rice- Finger Millet Thick Dosa" ... My Style …
** Wash and soak 2 cups of Ukda Rice (White Boiled Rice) for 8-10 hrs. Wash again in plenty of water and then grind to a coarse texture with 1 heaped cup of freshly grated coconut (white part only) to a rava texture. Remove into a bowl to this add in one cup of nachani/ ragi/ finger millet flour, salt to taste and mix well adding in little bit of water. Do not add more water, the texture should be thick and come to roll like a tennis ball for preparing of bhakri as we are going to directly pat it on tava.
** Note : Do grind the mixture with as much little water as possible by adding on little by little and grinding the same. The ground rice should be thick enough to form round balls when you roll in between your palms. These bhakri's are supposed to be prepared immediately once you grind the paste or the same will turn sour and not edible in taste. However if you need to remove it the next day, refrigerate it immediately 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 of Bhakri : Heat a tava to smoking point and then reduce the heat to minimum. Take small amount of ground rice-nachani mixture and pat it on a hot tava directly keeping the flame to minimum to form small round bhakri. Be careful while doing this to prevent your hand from getting hurt. Keep dipping you hand in water a little bit to retain just a film of water on hands before you pat the bhakri directly on tava, this helps and is necessary to avoid the bhakri paste from sticking your palms and also give it a nice round shape.
** The same can be done on a thick plastic sheet/ silicon sheet/ banana leaf/ butter paper if you are not confident on making the bhakri directly on tava. If using banana leaf, just rub the a little bit of water on it, place the ball of mixture and gently pat it on till you get nice small round bhakri, now you can gently/ slowly flip it over on the tava by inverting the leaf on the tava and then remove/ peel of the leaf again slowly taking care to see that the bhakri is not broken/ cracked up or torn when doing so.
** If using butter paper/ silicon sheets too you can follow the same method as that of banana leaf. This is so because banana leaf/ silicon/ butter paper or for that matter foil paper do not catch on the heat while following the said method and can be easily followed by novice who are not comfortable with directly patting on tava method. However, if using plastic sheet, flip it over on hand and then place on tava and do not try the inverting method as it gets melted on tava or you need to be an expert to place it and remove it immediately if doing so.
** You can follow any of the above method if you want the traditional thick textured bhakri, but do be careful while following them as the tava is hot and we do not want you to burn your hand. You can also ask your friendly neighbor or friends or relatives who know about this to show you the method once and keenly observe the same, as there is nothing like a keen observation in such matters. Still not confident then just add a little bit more of water to the mixture so that the same can be lifted with rounded spatula used for dosa and try it out keeping batter thick.
** Once the bhakri has been patted on tava, sprinkle some oil/ ghee on the rim of the bhakri and a few drops on top of the same too and let cook on medium heat until 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 again and slowly flip over the bhakri and cook on the other side too. When done remove from tava and place it on a plate and continue with the remaining batter in similar pattern.
** Note : Do not overcook these bhakri while frying them as they then turn brittle and do not taste good to savor. These are not supposed to be crisp outside but soft textured, yet firm and cooked from within. To get the same you need to maintain a constant medium to low heat flame for the desired outcome of the bhakri. Do not feel dejected, once you learn the proper method it is breeze work and you will try it out often.
** The size of the bhakri too depends on individual preferences, some like to keep them big say 6 inches in diameter while some prefer smaller ones say 3-4 inches in dia.I have a tava with equal sized 7 dents of 1/8 inch depth which is excellent in preparing bhakri or small dosas and I always use the same, it is easily available in stores and I have shared picture of the same elsewhere to which I am sharing a link at the bottom of this recipe. Do purchase it, it is definitely worth it as you can try out even small dosas etc. on them easily of equal size.
** "Ukdo Tandulu- Nanchane Bhakri/ White Boiled Rice- Finger Millet Thick Dosa" is done and ready to be served. Always serve bhakri preferably hot from tava for best taste though they taste equally good if carried in lunch box to be relished on later too. You can serve them with any side dish of your choice though it tastes best when served with homemade loni/ butter, the way I love to relish it though my mom prefers with godda ravo/ jaggery syrup, while my husband always loves to have it with homemade pickles.
** You can serve it with any veg or non veg curry or chutney too but then as it is for breakfast you should not go overboard, but may do so if served during lunch/ dinner time. This time I had at home Strawberry Chutney too which I had prepared a few weeks earlier and I must say it was one of the best combinations with it. You can use the batter/mixture immediately on grinding or put it in fridge and use later on too. The mixture/ batter remains good for 48 hours provided you store it in fridge immediately on grinding in an airtight container. I do so often and at times I have used the same for nearly 3 days too.
** There are many more "Bhakri" recipes shared in the Blog that you can use the search option and browse through the common link shared below. I am also sharing the link to traditional Ukdo Tandla Bhakri/ White Boiled Rice Mini Dosa recipe below, which includes step by step pictures of the bhakri as well as picture of the tava with dents mentioned above. . Do check them out in leisure, prepare them in your home, enjoy them with your family and friends and please do not forget to give me a feedback as it helps me to prepare and share that much more. Thanking each one of you, Stay Blessed.
** You can check out the recipe of “Vegetable Kochla Nonche/ Pickle” at the given link below …
** You can check out the recipe of “Sweet and Spicy Strawberry Chutney” at the given link below …
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