“Taushe- Gajar Rulav Pitta Bhakri (Cucumber- Carrot Rava Dosa)” served with homemade loni/ butter … rava bhakri is one of the tastiest breakfast item from GSB Konkani Saraswat Cuisine prepared almost in every home … I have often included either cucumber or carrot gratings to make it healthier … this time I added on both together and it turned out softer textured, aromatic and tastier … as all spices are included to the mixture there is no need to serve it with chutney etc. … tastes best served with homemade loni (butter) … Yummilicious …
** Bhakri is a dish I love to prepare with lots of variations more so during upwas/ fasting days for lunch though I do prepare it for breakfast too. As mentioned on title I have often included carrot or cucumber gratings to the mixture prepared for making of bhakri. This time I included both together and it turned out soft, aromatic and fantastic. As all spices are included to the mixture there is no need as such to serve it with chutney or any other spicy side dish. I have always loved bhakri served simple with homemade loni/ butter, one of the best combinations when served as breakfast. I have shared plenty of bhakri recipes before to which I will share a common link at the bottom of this recipe. 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- Gajar Rulav Pitta Bhakri (Cucumber- Carrot Rava Dosa)” ... My Style …
** Ingredients :
Rulavu/ Rava (Bombay Rava) : 2.5 cups
Wheat Flour/ Govan peetHa/ Atta : ½ cup
Curds/ Dahi : ¼ cup.
Carrot/ Gajar : 2 medium sized
Cucumber/ Khakdi/ Taushe : 2 medium sized
Green Chillies/ Hari Mirch/ Tarni Mirsang : 5-6
Coriander Leaves/ Kothambari Pallo/ Dhania : handful
Adrak/ Alle’/ Ginger : 1 inch piece
Ajwain/ Carom Seeds/ Vonvo : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 5-6 fresh leaves
Hing/ Asafoetida Powder : 1 tsp
Salt/ Namak/ Meeta : to taste
** Oil/ Tela/ Tel + Ghee/ Toop in 1:1 ratio, for frying the bhakri.
** Wash, wipe dry and peel off the skin of carrots, grate and add into a bowl. Similarly wash, wipe dry and grate the cucumbers also and add to the bowl. Here you can either retain of peel off the skin of the cucumber, its individual preference.
** Add green chillies, adrak, ajwain, curry leaves, coriander leaves in a mixer grinder and grind to a coarse paste without adding water. You can also crush it on a pestle or finely chop the same too. Add this to the ingredients in the bowl.
** Beat the curds and add to the above along with hing powder, salt and mix well. Now add wheat flour, rava and mix well adding only that much water how much is necessary to get a semi thick bhakri batter consistency. Do not make the mixture too watery, you can always add extra water if need be later on.
** Note : For traditional recipe of Bhakri coconut gratings are added to bring softness and taste to it, however with inclusion of cucumber gratings, addition of coconut is absolutely not necessary as it turns very soft all by itself and aromatic too.
** Addition of water depends upon the absorption of rava. Keep mixture 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 mixture of oil+ ghee, rub it with a tissue or cloth to spread evenly on the tava. Now take cricket sized ball amount of the mixture, rolling it like a ball in your hand and then gently keep it in the center of the tava.
** Pat it gently with fingers directly on a medium hot tava to make a 6-8 inches evenly thick dosa/ bhakri. You have to be very careful while doing this to prevent your hand from touching the hot tava to avoid getting hurt/ burnt. Keep dipping you hand in water slightly 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 : The above procedure is best learnt from an expert who knows the method well for the first time. Sometimes be it written matter or videos do not teach you the procedure well which a first hand experienced person will and in my opinion keenly watching when someone does it is the best way to learn cooking.
** If still not confident or if you have no one for guidance then don't worry, the bhakri mixture can also be applied first on a small wet cotton clean cloth/ banana leaf/ silicon sheet and then flip it over directly on the hot tava too. Again, if you make the mixture slightly soften then you can add the required amount on the tava and then pat it with the help of the back of a tumbler or large rounded spatula too.
** Once the bhakri has been patted or applied on the medium tava, pour some oil+ ghee on the outer rim of the bhakri and a few drop on the top of the surface too (similar to how you go about while preparing a dosa). Let cook on medium heat until cooked on the bottom side, to check if bhakri is done, touch the upper surface with your finger and when the mixture does not stick it means it is cooked. Gently loosen the bhakri with a flat dosa spatula and flip it over and cook on the other side too.
** Note : About addition of Oil+ Ghee in the ratio 1:1; it’s just that my Amma (Mom), 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 dosa’s with either just oil or ghee as per your desire or as is method followed in your home/ family, after all it’s an individual choice.
** Do not cook on very low heat as the more time you let it cook it will not remain soft so is the case when cooked on high heat, as it will cook faster on outside and remain uncooked within or may even burn. Bhakri when done should always remain soft within but firm and slightly crisp on the outer surfaces.
** The size of the bhakri depends on individual liking. You can make small/ medium/ large ie any size suitable to your family needs. You just need to take appropriate amount of bhakri for preparing the same. Again, if preparing smaller ones you can put 5-6 bhakri on tava at the same time, if medium about 3-4 and if large a single one. If you browse through my common link for bhakri you will find them all. For this particular recipe I have prepared large sized one, you may prepare any size you prefer.
** 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.
** “Taushe- Gajar Rulav Pitta Bhakri (Cucumber- Carrot Rava 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 with homemade curds or dates syrup which tastes great.
** Bhakri tastes best served hot with homemade butter, curds, pickle, chutney, chunda, dates syrup or any spicy dish of your choice during breakfast or lunchtime. Do prepare and enjoy them with your family and friends, it’s one of the best way to make kids and teenagers eat good nutritious food specially veggies which otherwise they are reluctant to eat. I am sure many will agree with me that cucumber or carrots served as it is like in salad is usually not savored by children, try this one, they will not guess its inclusion and you will be happy to have made them eat a nutritious meal. Both carrots and cucumbers are extremely good for health and should be included for healthy lifestyle.
** 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 … do try them …
** You can check out on the common link shared below to all of the “Chutney” recipes if you desire to serve it with the same ....
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