"Taushe'- Rulava Bhakri (Cucumber-Rava Thick Dosa)~ 2" served with Homemade Loni (Butter), Ambuli Nonche (Raw Mango Pickle), Kothambari- Pudina (Coriander- Mint) Chutney" ... Delicious tasty bhakri prepared with dark green cucumbers available during monsoon ... Yummilicious ...
** Bhakri is a dish I love to prepare with lots of variations more so during upwas / fasting days for lunch. When it is the season of green variety of Taushe’/ Cucumber ie during monsoon, I love adding it with the skin on to preparation of dishes. I have already posted this bhakri recipe before to which I will share a link at the bottom of this recipe. This one too is in the same lines with minute difference, also, here I have used only Bombay rava/ rulava unlike the previous one where I used a little bit of Mangalore Rava/ barik lapsi too.
** This one turns softer than the other one, as the thicker rava texture in that recipe gives slightly coarser bhakri though both are equally tasty. I am also sharing a common link to all bhakri recipes shared in blog, there are plenty of them which you can try on as and when convenient. These are very healthy and can be had for breakfast, tiffin or carried in lunchbox to office too as they are easy to prepare and quite filling too. Do try out various options of dishes in your own home and give your family a healthy lifestyle.
** Here is my simple method of preparing "Taushe'- Rulava Bhakri (Cucumber-Rava Thick Dosa)~ 2" ... My Style, do try it out, its a tasty and healthy dish ....
** Ingredients :
Rava (Bombay Rava)/ Rulav : 3 cups
Wheat Flour/ Govan peetHa/ Atta : 3 tblsp
Curds/ Dahi : ½ cup.
Cucumber/ Taushe/ Khakadi : 1 medium sized grated with skin on.
Coconut/ Soyi/ Nariyal : 3 tblsp freshly grated.
Green Chillies/ Hirvi Mirch / Tarni Mirsang : 5-6 finely chopped.
Curry Leaves (Kadipatta/ Karbevu) : 5-6 fresh leaves finely chopped.
Coriander Leaves (Dhania/ Kottambari Pallo) : handful finely chopped.
Hing / Asafoetida Powder : 1 tsp
Salt (Namak/ Meeta) : to taste
** Oil/ Tel/ tela : for frying the bhakri.
** In a large stainless steel bowl add in the grated cucumber (with skin), coconut, finely chopped green chillies, coriander leaves, curry leaves, hing, salt, curds, and mix well. Now add in the wheat flour and rava and further mix well adding only that much water how much is necessary to get a semi thick bhakri batter consistency.
** Addition of water depends upon the absorption of rava. Keep batter aside for 15-20 mins. The rava soaks up water, swells 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.
** Once the resting period is over, check the consistency of the mixture. If too dry add in some water and if thinner you can add some rava and mix well. The mixture must be smooth and lumpfree and you should be able to take some batter and make a ball loose ball of it.
** For Making of Bhakri : Heat a tava to smoking point and then reduce the heat to minimum. 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 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.
** Note : If not confident, you can pat it with the back of a tumbler or 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 oil on all sides of bhakri and let cook on medium heat till bottom side is done and the upper portion does not stick to your hand. 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 batter until all the batter is consumed. This bhakri should be served hot, so in order to avoid serving cold, you can prepare the batter and keep it in the fridge and prepare and serve the same as and when required. The mixture/ batter remains good for 24 hours, just thaw it for 20 minutes before you remove bhakri.
** “Taushe'- Rulava Bhakri (Cucumber-Rava Thick Dosa)~ 2” is done and ready to be served. A delicious dish that we Amchi Konkani Saraswat relish for breakfast or during upvas/ fasting period as eating of rava is allowed in our community. This is one dish that can be relished any time of the day. Bhakri should always be served hot with homemade butter, curds, pickle, chutney, chunda or any spicy dish if you wish. Do try these out and enjoy them with your family and friend, its one of the best way to make kids eat good nutritious food.
** But, I always prefer to relish bhakri with fresh homemade loni/ butter from childhood to date. The size of the bhakri again, depends on individual liking. You can make bigger smaller size too, and add in 2-3 or more at one go if the tava is large. We get this non stick pan with 1/8 inch depth dents of 7 or 4 in stores which is very convenient for preparing of bhakri. I have been using it for almost 25 yrs now, so you can go ahead and purchase it if need be too, you will then get beautiful equal sized bhakri in them.
** I am sharing below a common link for “Bhakri” which is similar to the one posted with minute difference, you can check out on that too … I am also sharing a common link to all that I have shared before, do try out various methods of preparations and enjoy with your family and friends … the more the merrier … Stay Safe, Stay Blessed …
** For “Ambuli Nonche (Raw Mango Pickle)” Recipe, Please follow the link given below …
** I am sharing a common link to all the “Chutney” Recipes, along with the one to the above too, each one has a different taste and would like to try out other choices, you can try out any, or the one I prepared too, as they as taste great with these bhakris … Please follow the link given below …
No comments:
Post a Comment
Thanks.