“Mixed Flour- Rava Bhakri” served with Loni (Butter), Ambuli Nonche (Raw Mango Pickle), Cardamom flavored Muskmelon (Chibbada), Ginger Tea (Adraki Chai)” … once again a favorite bf dish of mine … this time I used mixed flour along with rulavu and prepared the same … delicious soft bhakri’s are really a delight to eat when the weather is gloomy and there is chill in air … Yummilicious …
** Rava bhakri is very easy to prepare and is both nutritious and filling too. A very common breakfast dish both in my home and amongst Konkani Saraswats. I have shared my own concoctions prepared overtime often here so I will not repeat about the same again to avoid writing out the same. For all of those who are new visitors to my Blog, I am sharing a common link at the bottom of this recipe, via which you can browse through them and try out those that appeal to you, though I would always suggest you try them all in given time as this is a quick to prepare healthy tummy filling breakfast item.
** Here is my simple method of preparing “Mixed Flour- Rava Bhakri” ... My Style ....
** Ingredients :
Rava (Bombay Rava)/ Rulav : 1 cup
Wheat Flour/ Govan peetHa/ Atta : 3-4 tblsp
Mixed flour : 1 cup
Curds/ Dahi : 1/4 cup.
Coconut/ Soyi/ Nariyal : 3 tblsp freshly grated.
Poha/ Povu/ Beaten Rice : 3 tblsp.
Green Chillies/ Hari Mirchi/ Tarni Mirsang : 5-6 cut into pieces
Hing/ Asafoetida Powder : 1 tsp
Curry Leaves/ Kadipatta/ karbevu : a few finely chopped
Salt/ Namak/ Meeta : to taste
** Oil (Tel) + Ghee (Toop) in 1:1 ratio for frying the bhakri.
** Mixed Flour, though are available in different combinations in market, I never buy them and make them mixing up whatever flours are available at home at given time. You can do the same too, you just need to store all types of flour separately and use them accordingly. Here I have used, jowar, bajra along with a little bit of rice flour.
** In a large stainless steel bowl add in the flours, finely chopped green chillies, hing, coconut, poha, salt to taste, curds, finely chopped curry leaves and mix well. Now add in rava and mix well adding only that much water how much is necessary to get a semi thick textured bhakri batter. See to it that you do not add too in much water.
** Addition of water more or less depends upon the absorption by rava once it is allowed to settle, so keep the batter aside for 15-20 mins. The rava soaks up water and tends to get dry during this time. This step is necessary as the rava should be allowed to swell or else while frying them, the bhakri will not turn soft within and crispy outside.
** Check consistency of mixture, in case you find it too dry add in some water and mix well. The mixture must be smooth without any lumps in them. The texture should be that of bhakri / thick batter, a balling consistency wgen rolled in hand. You should be able to take a lump of it on your hands and pat it on the hot tawa into a nice round shaped bhakri.
** For Making of Bhakri : Heat a tava to smoking point, then reduce heat to minimum. Take small amount of batter and pat it on a hot tava directly to form small/ medium sized bhakri. Be careful and prevent your hand from getting hurt. Keep dipping you hand in water slightly to avoid the bhakri paste from sticking your palms and also give it a nice round shape.
** If still not confident or you are new to preparation of bhakri, plz. ask some friendly relative to give you a demo or watch some you tube. I not you can add in some water to the batter, mix and use a round bottomed spatula (davlo) drop a bowl full of batter on the tava and then pat it with the back of the rounded back pressing the same well.
** Pour some oil+ ghee on all 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, loosen it from all sides and then flip it over gently and cook on the other side too till done.
** Do not raise the heat or overcook bhakri, they should remain soft within and but firm outside but should not get burnt. Repeat with remaining batter till batter is consumed or the required number. You can keep the remaining batter in fridge as it remain good for about 24 hours and prepare them fresh and hot as required.
** “Mixed Flour- Rava Bhakri” is done and ready to be served. A delicious dish that we Konkani Saraswat relish for breakfast along with loni (butter) or nonche (pickle) though you can serve it with dalitoy (dal) or chutney too. This is one dish that can be relished any time of the day and be carried in lunch box or while travelling for a few hours too. Though it is always preferable to be served hot, it does remain good for quite some time too.
** The size of the bhakri depends on individual liking. Usually they are not prepared in very large size like dosas. You can prepare them larger or smaller sizes as you want to, just add in 2-3 or more at one go if the tava is large to get smaller sized bhakri. Do enjoy these hot with your family and friends along with chutney or any other accompaniment dish of your choice.
** Sharing a common link to all "Bhakri" dishes posted before in the Blog, you may check out the same in liesure and do try them out, I am sure they will be loved in your home …
** Please do go through my Article on “Kadak Adraki Chai/ Strong Ginger Tea” Where you will find in details of step by step pictures by clicking on the link given below ….
** For “Ambuli Nonche (Raw Mango Pickle)” Recipe, Please follow the link given below ...
** For “Cardamom flavored Muskmelon (Chibbada)” there is no recipe as such, I just roughly chopped the edible portion and added some sugar and cardamom powder coarsely crushed. Mixed well and kept it overnight in fridge to be served for morning breakfast, simple but tastes great. You can add jaggery powder in place of sugar too, which is healthier option.
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