“Makkai ka Aata- Rava Bhakri (Maize Flour/Corn Meal- Rava thick Dosa)” served with Coconut Chutney, Avalo-Limbiyo-Alle’-Tarni Mirsange Nonche (Gooseberry-Lemon-Ginger-Green Chilly Pickle)” … makkai ka aata is different from cornflour though at times they are referred to with same name by some brands … while aata is yellow in color the later is white in color and has more starch content … prepared our own rava bhakri with addition of makkai ka atta that turned out soft and delicious … Yummilicious …
** Makkai ka aata Maize Flour/Corn Meal is at times referred to as corn meal in English by some brands while selling though they are not same. Maize flour is yellow in color while corn flour is white and has more starch content as it is a more purified form and is often used as a thickening agent as it does not impart any color of its own especially in soups.
** The most famous North Indian dish prepared by Makkai ka aata is roti served with the equally famous sarson ka saag and is one of most famous running combo when mustard leaves (sarson) are in season. Many other dishes like poori, matri, tikki, halwa, crispies are also prepared using makkai ka aata that are equally delicious.
** Globalization always brings in awareness and technology teaches us the methods. I have often purchased this aata but used only for roti or tikkis. This is the first time I decided to prepare bhakri our own Konkani dish with addition of rava and it turned out soft and excellent in taste. In all definitely a must try for those who love experimenting with dishes.
** Without running into much details as I am sure all of you can very well check out the same on Google which is loaded with information, I will move ahead with the recipe which is simple with just a twist. I am also sharing a common link to all the Bhakri posts in the Blog, which are in plenty, through which you can browse through and try them out in leisure too.
** Here is my simple recipe for “Makkai ka Aata- Rava Bhakri (Corn Meal/ Flour- Rava thick Dosa)” … my very own concoction, my style …
To prepare the bhakri mixture : In a bowl add 2 cups of ordinary rava (not the very fine chiroti variety), 1 cup of makkai ka aata (maize flour), 4 tblsp of curds (dahi), 2-3 tblsp of freshly grated coconut (soyi/ nariyal), 1 tblsp hing (asafoetida) powder and mix them.
** In small mixer grinder add 6-8 green chillies (tarni mirsanga/ hari mirchi) cut to pieces, 8-10 curry leaves (kadipatta/ karbevu), 2-3 fresh ajwain (sabarpalli/ ovam) leaves, salt (namak/ meeta) to taste and using pulse mode crush them fine till done mixing in between.
** Add the above to the rava mixture in bowl along with about 2-3 cups of water to make a very thick batter. Add more or less water depending upon the rava. Keep it aside covered for 20-30 minutes for the rava and maize flour to get soaked in and swell properly.
** Check the consistency of the mixture and adjust accordingly. The texture should be that of bhakri/ thick batter, a ball consistency. 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.
** Note : If mixture is too thick add in some water and if its thinner then add in either some flour or rava and mix well. The addition of water differs at times as you never know the soaking capacity of the flour and rava, so use your judgment and prepare accordingly.
** For Making of Bhakri : Heat tava to smoking point and then reduce heat to minimum. Take small amount of mixed batter and pat it on hot tava directly to form small/ medium sized 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. But see to it that there is slight water and not dripping or else the water will splutter on hot tava.
** Pour some oil on all sides of bhakri and cook on medium heat done on the bottom side and the upper portion does not stick to hand when you touched. Now pour some oil on top and slowly flip over the bhakri and cook on the top side for a few minutes too.
** Note : Do not overcook as the bhakri or use high heat, medium heat to low heat is fine. High heat cooks the outer portion fast while it remains uncooked within and also at times gives a burnt texture which is neither tasty nor appealing to look at.
** Repeat the process with remaining batter till 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 size of bhakri depends on individual liking, you can make bigger/ smaller bhakri too, just take required amount of batter for preparing the same. If making small sized ones you can put 5-6 bhakri on tava at a time or as is the requirement.
** “Makkai ka Aata- Rava Bhakri (Corn Meal/ Flour- Rava thick Dosa)” is done and ready to be served. Tastes best served hot with coconut chutney, pickle, curds, or any other side dish of your choice. I serve with butter/loni for breakfast and chutney if for lunch.
** I served them with Coconut Chutney and Avalo-Limbiyo-Alle’-Tarni Mirsange Nonche (Gooseberry-Lemon-Ginger-Green Chilly Pickle), both of which you will find blogged elsewhere. You may use the search option or use the label option for the same.
** Note : You can increase or decrease the number of chillies depending upon your spice requirement. You can also add in coriander leaves in place of ajwain leaves or leaves them out completely too, same goes with curry leaves, these are all choices.
** Note : You get a tava with equal sized dents to prepare small bhakri/ dosa which is very useful and if possible do purchase it. 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. Check out the link given below, where in there are more tips for preparing bhakri and the tava picture too. Also sharing a common link to all the bhakri which you may try out as they are all tasty.
No comments:
Post a Comment
Thanks.