“Gosale-Rulav- Pitta Bhakri (Ridge Gourd- Rava- Atta Thick Dosa)” served with Ambuli Nonche (Raw Mango Pickle), Dahi (Curds), Gosale Shire Gooli (Ridge Gourd Skin Chutney), homemade Loni (Butter)” … for today's lunch, prepared some delicious rulava bhakri’s with addition of gosale gratings for the first time and they turned out soft- spongy and fantastic … Yummilicious …
** Bhakri is a dish I love to prepare with lots of variations more so during upwas/ fasting days for lunch. For the first time I prepared these delicious bhakri’s with addition of grated gosale and it turned out fantastic. I have shared plenty of bhakri recipes before to which I will share a common link at the bottom of this recipe. Here, I prepared the batter similar to those but with minute difference, I have used Bombay rava/ rulavu along with atta (gonva peeta) and added on gosale gratings along with spices
** I am preparing this mixture for the first time as I never thought of addition of gosale before. It is just that I had excess stock of ridge gourd and needed to finish it of soon and was searching recipes for the same, I came across paratha somewhere and then it struck me that I could prepare bhakri as it was Ekadashi today and on this auspicious day we always have one meal preferable of rava bhakri with curds/ chutney. 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 “Gosale-Rulav- Pitta Bhakri (Ridge Gourd- Rava- Atta Thick Dosa)” ... My Style …
** Ingredients :
Rava (Bombay Rava)/ Rulav : 2.5 cups
Wheat Flour/ Govan peetHa/ Atta : ½ cup (approx)
Curds/ Dahi : ¼ cup.
Gosale/ Ridge Gourd/ Turai/ Hirekayi : 1 small sized
Green Chillies/ Hirvi Mirch / Tarni Mirsang : 5-6
Adrak/ Alle’/ Ginger : 1 inch piece
Ajwain/ Carom Seeds/ Vonvo : 1 tsp
Curry Leaves (Kadipatta/ Karbevu) : 5-6 fresh leaves finely chopped.
Hing / Asafoetida Powder : 1 tsp
Salt (Namak/ Meeta) : to taste
** Oil (Tel/ tela)+ Ghee (Toop) in 1:1 ratio, for frying the bhakri.
** Wash Gosale/ Ridge Gourd, slice off thinly or peel with a potato peeler the ridge portion and keep them aside separately. Do not discard the sliced off ridges, you can store it in fridge and prepare awesome gosale shire gooli/ chutney (shown in picture above) for which I will post a link at the bottom of this recipe.
** Now grate the gosale with the help of a medium size grater and collect them in a bowl, I used about 4-5 cups of the gratings here along with the water content it releases. Prepare according to quantity of bhakri required for serving.
** Add green chillies, adrak, ajwain, curry leaves in a mixer grinder and grind to a coarse paste. You can also crush it on a pestle.
** In a large stainless steel bowl add the gosale gratings, coarsely ground paste, hing powder, salt, curds and mix well. Now add in the wheat flour, rava and further mix well adding only that much water how much is necessary to get a semi thick bhakri batter consistency. Here, I have added about 1 cup of extra water only.
** Addition of water depends upon the absorption of rava. Keep batter aside covered for 15-20 minutes. 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 lump free and you should be able to take some batter and make a ball loose ball of it and at the same time must be able to pat it on tava.
** For Making of Bhakri : Heat a tava to smoking point and then reduce the heat to minimum. Apply a little bit of the oil+ ghee mixture evenly on the tava, now 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.
** Note : Directly patting on tava is easy if precautions are observed, however, it does need practice, so be patient in learning, its then a breeze work. Keep dipping you hand just a little bit 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. If new to preparing of Bhakri, then do browse through more recipes for tips and tricks shared there.
** Note : If still not confident about preparing the bhakri directly on tava, do not worry, 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. Whichever method you chose be careful as the batter does contain some water and may splutter.
** Pour oil+ ghee on all sides of bhakri and let cook on medium heat until bottom side is done and the upper portion does not stick to your hand. Now pour a little bit of oil+ ghee on top side and slowly flip over the bhakri and cook on the other side too. Do not overcook, bhakri should remain soft but firm and not too crisp nor should it get burnt. When done remove from tava and place it on a plate and then repeat the process.
** Note : About addition of Oil+ Ghee in the ratio 1:1; it’s just that my Amma, used to always prepare and keep ghee+ oil in the ratio of 1:1 in a bowl for exclusive usage in preparing of dosa’s. I have no idea why she did it, but the dosa’s turned out crisp, tasty and lifted from tava in one go. I have simply followed her method without questioning. However, you can remove the dosa’s with either just oil or ghee as per your desire or as is the method followed in your home/ family, after all it’s an individual choice.
** Repeat the process with remaining batter until all the batter is consumed or the required number of bakri is 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. The mixture/ batter remains good for 2 days maximum, just thaw it for 20 minutes before you remove fresh bhakri’s.
** “Gosale-Rulav- Pitta Bhakri (Ridge Gourd- Rava- Atta Thick Dosa)” is done and ready to be served. Bhakri is a delicious dish that we Amchies/ GSB Konkani Saraswat’s relish for breakfast or tiffin as this is one dish that can be relished any time of the day. Again, it is also a lovely dish to be savored when observing upvas/ fasting period as eating of rava is allowed in our community. It is usually served with chutney or pickle, however, I always prefer to relish it with fresh homemade loni/ butter from childhood to date. My other favourite combo is to relish it with homemade curds, tastes great.
** Bhakri tastes best served hot with homemade butter, curds, pickle, chutney, chunda or any spicy dish of your choice during breakfast or lunchtime. Do prepare and enjoy them with your family and friends, its one of the best way to make kids and teenagers eat good nutritious food specially veggies. I am sure many will agree with me that ridge gourd is a veggie children run a mile when mentioned, try this one, they will not guess its inclusion and you will be happy you have made them eat a nutritious meal. Ridge gourd is an alkaline veggie that should be a part of your meal often for healthy lifestyle.
**. Coming to the size of preparing the bhakri, well, you will find small, medium and large in the blog if you browse through the posts. I guess it depends on individual liking and also serving time. If preparing larger ones you may need to prepare a single one in tava, while medium sized can be prepared about 3 at time and then the smaller ones can be adjusted to 7, all depending upon the size of the tava.. We get these non stick tava with 1/8 inch depth dents of 7, 4, 3 etc., in stores which is very convenient for preparing of bhakri’s. I have been using it for almost 30 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” recipes shared in the blog before, you may browse through them in leisure and try them out too, they are all equally nutritious and delicious too … Stay Safe, Stay Blessed …
** For “Ambuli Nonche (Raw Mango Pickle)” Recipe, Please follow the link given below …
** For the Method of preparing "Curds", Please follow the link given below …
** Coming to chutney, I served it with “Gosale shire Gooli/ Ridge Gourd Skin Chutney” which I prepared with the peeled ridges of the gosale, I am sharing the link below, along with a common link to all the “Chutney/ Gooli” Recipes, which can also be prepared and served with the bhakri, they all will taste great ……
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