My Solo- Thali Meals : Whole Green Gram (Moong)- Rava- Mullangi (Radish) Bhakri.

“My Solo- Thali Meals : Coriander- Mint- Coconut Chutney, Kokum Chaas (Buttermilk), Air Fried Potato Sticks, Whole Green Gram (Moong)- Rava- Mullangi (Radish) Bhakri, Tomato Ketchup (stores)” … I love making rava bhakri in different avtars .. once again tried a different variation on preparation of our very own rava bhakri by adding on ground moong/ green gram and grated radish for a Simple No Onion-Garlic- Rice Meals … Yummiicious …

** Rava bhakri is the most common item but with variations that I prepare during fasting days for our one meal and I keep making changes to remove monotony. I have already shared many mix and matches and I am sure there will always be more variations. Rava Bhakri is a snack dish which I have posted often and whatever I have to say will only be repetitive and bore all. So, let’s not waste time, but move on to recipe straight away and just before doing so I would like to request you to browse through other recipes in the blog on bhakri and other items on the thali too, by using the search option or you can go through the label section too. Do try them out in leisure, they all taste wonderful and are equally healthy dishes to have as breakfast or for fasting meal too.

** Here is my Recipe for “Green Gram (Moong)- Rava- Mullangi (Radish) Bhakri” … My Style …

** Wash and soak 1 cup of whole green moong/ green gram in plenty of water overnight or for 8 hours. You can further sprout them too which will increase the protein content in the dish and make it that much more healthier. I usually sprout them, however this time I have not as I did not have that much spare time and I had forgotten to soak them a day before so as sprout. Do sprout them if possible and the recipe remains same in both cases.

** Once the soaking period is done with, drain off the water, wash it and rinse it well in plenty of fresh water, strain off all excess water and put it in a mixer grinder along with 4 tblsp of curds (dahi), ½ cup of freshly grated coconut (soyi/ nariyal), 5-6 green chillies (tarni mirsanga/ hari mirchi) cut to fine pieces, 1 tblsp hing (asafoetida) powder and grind to a rava textured mixture adding little by little water and mixing well in between so that all the moong has been ground equally well.

** Remove the ground mixture into a wide stainless steel bowl and add in 1 cup of Bombay rava (rulavu/ gavunche rulav) along with some water and salt (namak/ meeta) to taste and mix well till you get a balling consistency mixture that can be patted on the tava. Keep it aside covered and let rest for 15-20 minutes, for the rava to soak in water otherwise the bhakri will not turn soft.

** Meanwhile peel off the skin of radish (mooli/ mullangi) and grate it on a medium sized grater and keep it aside ready, I have used about 1 heaped cup of grated radish. The mixture will now have settled and thickened, add to it the grated radish and 2 tblsp of wheat flour (govan peeta/ atta) and mix well. You may need to sprinkle some water again, if the rava has dried up the mixture, do so little by little and mix till you get a soft textured ball consistency mixture ready.

** Note : For the right consistency of the mixture, 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. If needed add in some water. If you find that, the batter is a little bit on thinner side, you can add in some rava and mix it but if you find that the mixture is not sticking together and coming to balling consistency, then add a few more tsp of wheat flour and mix well. Wheat flour is added to bind the mixture together so that it does not break up on preparing of bhakri.

** To Prepare the Bhakri : Heat a Iron tava/ pan to smoking point and then reduce the heat to minimum, if using non-stick tava then just heat it well. 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, just to wet it, a thin film of water that all, 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.

** The same can be done on a plastic sheet/ slicon sheet/ banana leaf/ butter paper, if one is not confident on making the bhakri directly on tava. Use a clean plastic sheet to make the bhakri, rub is over with little bit of water and repeat the method in the same way as 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.

** Once the bhakri has been placed on the tava, pour some ghee (toop) or oil (tel) on all sides of the rim of the bhakri. Let cook on medium heat until cooked on the bottom side and the mixture 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 mixture till all the batter is consumed or the required number is done with. This bhakri should be served hot, so in order to avoid serving cold, you can prepare the batter, keep it in the fridge, prepare, and serve the same as and when required too, as it remains good for a day or so. However, it is always best to prepare with freshly prepared mixture or within a maximum period of 4 hours.

** Note : The size of the bhakri depends on individual liking. You can make a single bigger bhakri of about 6-8 inches in dia size or smaller ones of 3-4 inches in dia too. Just take the required quantity of mixture depending upon the size of the bhakri you wish to make. However I would advice you not to make them more than maximum 6 inches dia in size as when you flip them over they may break if too soft or you are new to this item. Smaller ones not only look good but are easy to serve also. If you go through my posts on other bhakri you will usually find more of smaller sized ones. 

** “Green Gram (Moong)- Rava- Mullangi (Radish) Bhakri” is done and ready to be served. Always serve bhakri hot with butter, curds, pickle, chutney, chunda or any spicy dish of your choice. Bhakri usually tastes best served with fresh homemade butter when served for breakfast, but since we were having this for our fasting of one meal of no onion- garlic- rice a day, I served it with Coriander- Mint- Coconut Chutney, Kokum Chaas (Buttermilk), Air Fried Potato Sticks along with soe Tomato Ketchup (stores).

** Note : All the other recipes to items in the thali above have already been shared in the Blog. Please use the search/ label options for the same and you will find them all.