“Tandla Mumbri/ Cholkyari Tandla Bhakri/ Rice Pancakes on Banana Leaf” … while rest of the preparation is same as that of rice bhakri, mumbri is a name given to it when it is prepared by placing the batter in between banana leaf and then tava fried … I prepare these only when I come across the leaves which is rare … prepared with ukdo tandulu (boiled rice) these are very tasty and goes well served with any side dish of your choice, be it chutney, curry, veg or non.veg dishes too … I love them served hot topped with fresh homemade loni (butter) … Yummilicious ….
** As mentioned in title, these are a rare treat in my home as I hardly come across banana leaves and whenever I do, I prepare a few dishes that we love to savor with that unique flavor like oondi steamed placing a leaf, sweet or spicy muddo which I have shared quite a few recently and off course mumbri/ rice bhakri. This time I was lucky to get a lot of these leaves which I cut into square pieces and stored in fridge as they remain good despite turning yellow in color, but can be safely used.
** The recipe for preparation of batter is the same as that of otherwise prepared tandla/ rice bhakri normally, the difference only being in frying method. I will be sharing link to the recipe too at the bottom of this recipe while, I will share the same fully here too for easier access. I am sure for those who have easy access to leaf. This one is not something new, but if it is not so, then do try these when you get them, they are too delicious and I am enjoying them with loni and some spicy fish curries too.
** Bhakri as you all know is prepared in many variations and served during breakfast or tiffin times in Konkani Saraswat Homes. Bhakri means a thick coarsely ground dosa that is directly patted on tava and cooked on low heat and served with any side dish of one preference in their homes. I have written in details about this delicious item in the link shared below, so will not repeat the same here again. I have enclosed step by step pictures of preparation of mumbri which is sure to help in grasping the knowledge better.
** There are a few variations too on bhakri recipes, which I have made over the years using other ingredients or veggies which are equally tasty. I will be sharing a common link at the bottom of this recipe which you can browse through and try too. Those are all fried on tava and are easy, however most of them can be prepared as mumbri too by using the technique of banana leaf while frying on tava. This one is definitely a healthy way of frying the bhakri so just give it a try and enjoy with family and friends.
** Sharing both recipe and frying method of “Tandla Mumbri/ Cholkyari Tandla Bhakri/ Rice Pancakes on Banana Leaf” … a healthier option …
** Wash and soak 2 cups of Ukda Rice (White Boiled Rice) for 8-10 hrs. Wash again with plenty of water and then grind to a coarse texture with 1-2 cups of freshly grated coconut (soyi/ nariyal -white part only) to a rava texture. Add salt (namak/ meeta) to taste and mix well. Do not add more water, the texture should be thick and come to roll like a tennis ball for preparing of bhakri. Check out the step by step pictures.
** Note : Use water sparingly while grinding as we need to keep the batter thick to be enable to pat it properly without water leaking from sides. I have used wet grinder for grinding the mixture, though you can use mixer grinder too. The ground rice should be thick enough to form round balls when you roll in between your palms. The batter is supposed to be prepared immediately or will turn sour and not edible. However, if you need to prepare next day, refrigerate it immediately, remove from fridge well in advance to bring it to room temperature before you proceed to make the bhakri.
** For Making of Mumbri/ Bhakri on Banana leaf : Wash, wipe dry and cut banana leaves into desired sized square pieces discarding the center stem and keep them ready. I have used about 10x10 inches pieces. Apply a thin film/ grease of coconut oil (nariyal tel/ narlel tela) on facing sides of 2 cut pieces of banana leaf, this helps in spreading as well as cooking of the bhakri well, though you can skip applying oil too.
** Now on the center of one leaf place a large tennis sized rolled batter ball and gently keep pressing it into round roti shape say about 6- 8 inches in diameter. You can dip palms in little bit of water for easy and smooth pressing out of the batter which is what I do. Meanwhile keep an iron tava for heating on flame, when hot lower the heat to medium and then place the leaf on which bhakri is patted carefully on it facing upward.
** Note : You can also give square shape to the mumbri/ bhakri as shown in the collage of picture shared.
** Now place the other oiled banana leaf on it facing downwards and gently press it down with help of flat spatula to stick to the top of mumbri, thus making a sort of sandwiched batter between two leaves. Check picture. On fry on medium heat for about 5-8 minutes, lift gently one side of leaf to check if done, if cooked well, then just like flipping dosa, flip mumbri with leaf intact to fry on other side too.
** When done on both sides remove the leaves and fry directly on tava on high heat applying some ghee if needed to get slightly crisp texture which gives it a very lovely taste. You can skip this step of frying on direct heat and try raising the heat when within banana leaf, too but somehow I find that inconvenient and sometimes leaves get worn out too much and cannot be reused, so this is my method for the same.
** When done remove and place the bhakri on a serving plate and for more follow the same procedure again by once again applying a thin film on oil on the leaf and patting bhakri batter and frying the same too, you can use the same leaf a few times till its convenient, however if they get torn then discard them and use fresh ones. Usually you can prepare about 3-4 using the same set of leaves which is what I do.
** Note : Do not overcook as rice bhakri while frying and they do not taste good then, so maintain a constant heat as the bhakri should remain soft within but firm from exterior and should not be fried too crisp or burnt later on tava too. Also remember to pat them slightly thicker as if you pat it thin, they turn out like papad at time, while slightly thicker textured once remain soft yet cooked within and tasty.
** “Tandla Mumbri/ Cholkyari Tandla Bhakri/ Rice Pancakes on Banana Leaf” is done and ready to be served. Always serve mumbri/ bhakri hot from tava for best taste though they taste equally good if carried in lunch box too. Tastes best when served with homemade loni/ butter, the way I love to relish it though many prefer with godda ravo/ jaggery syrup, while my husband always loves to have it with homemade pickles.
** Again, you can serve mumbri/ bhakri with any chutney or any side dish curry (veg or non. Veg) of your choice too and it tastes superb. The best combo we love at home is with chicken curry or ambat. Being slightly sweetish as the ingredients includes only rice and coconut the taste does remain slightly bland though for a amchi who grew up relishing it, that is the best way preferred to be had of course.
** Some people prepare mumbri by adding a few green chillies (tarni mirsanga/ hari mirchi) while grinding the batter to give a spicy tang, while some even add in a small piece of ginger (adrak/ alle’) as per individual taste. In my home I prepare many varieties using different grains like rice, rava, millets etc. so also do I include veggies like duddhi, carrots, onions etc. these all have a unique taste of their own.
** Once again I would like to encourage all to let run your imaginations and try out new combinations which definitely give a sense of satisfaction when they turn out perfect, so never hesitate or be afraid to give out a try to any dishes. We have all had hits and flops in every field and kitchen is not something that is left behind too, there are millions of innovations successfully achieved here too, so go for it.
** For “Ukda Tandla Bhakri” prepared on tava, the recipe is same, but you can check more information and method at the link given below …..
** There are many more "Bhakri" recipes shared in the Blog that you can use the search option and browse through too. 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.
** As I mentioned you can chose to serve with any side dish of your choice, however if you would like to browse through a few chutney recipes shared in the blog, here is the common link for the same ….
Can we use raw rice fr this mumbri
ReplyDeleteYes, you can use any normal rice, it is just that boiled rice gives softer consistency bhakri and is tastier that we use it. However while using normal rice, I would advice you to add a handful of extra coconut gratings while grating and it will turn out fine. Thank you and do try it out
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