Beetroot- Rulav-Pitta (Rava) Bhakri.

“Beetroot- Rulav-Pitta (Rava) Bhakri” served with Coconut Chutney and homemade Loni (Butter)” … Bhakri is a simple and easy to prepare snack from GSB Konkani Saraswat Cuisine served during breakfast … I have tried plenty of variations to make them healthier by adding different veggies/ flours etc. while keeping to the basics as it is … here is another scrumptious one with addition of beetroot … tastes awesome served with a dollop of loni (butter) and coconut chutney … Yummilicious …

** Once again, I bring another combo of my favorite Bhakri, a dish I love to prepare with lots of variations more so during upwas/ fasting days for lunch. We love having this for lunch as it not only fills the tummy but also is also permissible on fasting days. I have written a lot about this delicious dish in my other posts to which I will be sharing a common link at the bottom of this recipe. Do browse through them and try out those that you wish to enjoy with your family, they are all healthy, tasty and easy to prepare.

** Here is my simple method of preparing healthy~delicious “Beetroot- Rulav-Pitta (Rava) Bhakri” My Style ....

** Ingredients :

Rava (Bombay Rava)/ Rulav : 2 cups

Wheat Flour/ Govan peetHa / Atta : 2 tblsp

Curds/ Dahi : ¼ cup.

Beetroot: 1 large sized peeled and grated.

Green Chillies/ Hirvi Mirchi/ Tarni Mirsang : 5-6 cut into pieces

Curry Leaves/ Kaditpatta/ Karbevu : 5-6 finely chopped.

Ginger/ Alle’/ Adrak : one inch piece cut to pieces.

Coriander Leaves/ Dhania/ Kottambari Pallo : 1-2 tblsp finely chopped

Hing/ Asafoetida Powder : 1 tsp

Salt/ Namak/ Meeta : to taste

** Oil/ Tel/ Tela + Ghee/ Toop in ratio of 1:1 for frying the bhakri.

** Wash and peel off the outer skin of beetroot and once again rinse it under running water. Now grate it and keep it aside ready.

** In a mixer grinder add green chillies, curry leaves, coriander leaves, ginger and grind to a coarse paste without adding water.

** In a large wide stainless steel bowl add ground masala, grated beetroot, hing, salt to taste, curds and mix well. Now add wheat flour, rava and further mix all together adding enough water to bring to a thick batter consistency.

** See to it that you do not add in much water, you can always add it later on if required. Addition of water actually depends upon the rava and the beetroot that also leaves water. Cover and keep it aside to rest for 15-20 mins.

** Note : Allowing the bakri mixture/ batter to rest is a very important step and should not be skipped. It helps the rava to soak in water and soften which turns the bhakri soft within and crisp outside otherwise it will turn brittle.

** Once the resting period is over, check consistency and if you find it dry then add some water as is required and mix well. The final mixture should be smooth without any lumps in them and the texture should be that of bhakri/ thick batter, a ball consistency, as you should be able pat it on hot tawa directly into a round bhakri.

** For Making of Bhakri : Heat tava to smoking point, reduce the heat to minimum. Take small amount of mixed batter, say the size of a cricket ball, and pat it on a hot tava directly to form small bhakri. Be careful while doing this to prevent your hand from getting hurt, if you have no knowledge do observe from one who knows it.

** Keep dipping your palm in water slightly before you pat bhakri, taking care to see that your palm are just wet and the water is not dripping. This is necessary to avoid bhakri paste from sticking to your palms and giving it a nice round shape. I have been always following this method, however I am sharing a few other methods below if you are newbie or completely new to this method of patting on tava method. 

** If you are not confident, you can pat it on a silicon ware/ banana leaf/ wet cloth/ butter paper or any other method that is followed in your area and then flip it on the tava by placing it upside down and removing it off gently. 

** Again there is another way of preparing it, you can slightly increase the amount of water in the batter, mix well and then with the help of a round bottomed spatula (davlo) drop in a small bowl full of batter on the tava and then pat it with the back of the rounded back pressing the same well to evenly form a bhakri

** Again, you can prepare small, medium or large sized bhakri as per individual choice. If you are preparing smaller ones and you have a large tava you can add in 2-4 at a given time too. Once you have patted the bhakri on the hot tava, pour some drops of oil+ghee on all sides of bhakri and a few drops on top and let cook.

** When bottom side is done and the paste on the upper portion does not stick to your hand when you touch gently, pour a few more drops of oil+ ghee 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.

** Note : You can prepare these bhakri with either oil or ghee as you desire. My Amma used to always prepare dishes like dosa, bhakri, appo, doddaka etc. with addition of oil and ghee in 1:1 proportion and I have continued her method in my home. I have no knowledge as to why, but trust me the results are great, so no issues.

** Repeat the process with remaining batter until all the batter is consumed or the required number of bhakri is prepared and done. 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 too.

** “Beetroot- Rulav-Pitta (Rava) Bhakri” is done and ready to be served. A delicious snack that we GSB Konkani Saraswat’s relish for breakfast or during meals on upvas/ fasting period as eating of rava and a few more items are allowed in our community. This is one dish that can be relished any time of the day and though it tastes tastes best served hot, you can take it in your lunch box too to enjoy at work place.

** Bhakri is usually served with fresh homemade butter, coconut chutney, godda ravo (jaggery syrup) or pickle. However, you can serve it with any gravy type veg or no. veg dishes too and it tastes equally wonderful. The size of bhakri depends on individual/ family preference, you can make them larger/ smaller in size too, and add in 2, 3 or more at one go if the tava is large. Do enjoy this with your family and friends.

** For “Coconut Chutney”, I am sharing a common link to all "Chutney" recipes below and to the one shared above, you can try out any ….

https://gayathrifoodbytes.blogspot.com/2015/05/coconut-ginger-chutney.html#more
https://gayathrifoodbytes.blogspot.com/search?q=chutney

** I am sharing below a common link for “Bhakri” that which you can follow, where in you will find many more variations and preparations of the same. Do try out various methods of preparations and enjoy with your family and friends ....

http://gayathrifoodbytes.blogspot.com/search?q=Bhakri