“Rava- Jwari (Cucumber- Beetroot- Carrot) Bhakri” served with Coriander Coconut Chutney and Filter Kapi (Coffee)” served with Coriander- Coconut Chutney and Decoction Kapi (Filter Coffee)” … one of my favourite breakfast item is rava bhakri from GSB Konkani Saraswat Cuisine prepared by giving it some twists to making it more nutritious and appealing from routine one’s … here I have included gratings of carrot- cucumber- beetroot along with Sorghum flour … turned out delicious being soft within crisp outward … Yummilicious …
** By now all those who browse through my Blog/ Page/ Instagram must be aware that preparing “Bhakri” in various combinations for breakfast or during fasting days for lunch is my is something I love to try. I have many more combos in my old records that of before bloging days and newer one’s in my mind which I will share as and when I prepare, so do follow me in my Page or Instagram and subscribe to my Blog for more such simple- delicious and healthy recipes. I will be including plenty of simple combo meals along with side dishe recipes too, which are clicked and ready but needs to be edited.
** I have shared plenty of bhakri recipes before in different combinations to which I will share a common link at the bottom of this recipe, do browse in leisure. I will not run into details to avoid repeating the same all over again as you will find them in older posts. Children these days are so used to store bought snacks or dishes from outsource that they almost deny eating anything prepared at home without even tasting, to avoid such bad habits make them relish homemade dishes from childhood. 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 “Rava- Jwari (Cucumber- Beetroot- Carrot) Bhakri”... My Style …
** Ingredients :
Rulavu/ Rava (Bombay Rava) : 2.5 cups
Wheat Flour/ Govan peetHa/ Atta : 2 tblsp
Jwari Atta/ Sorghum Flour : ½ cup
Curds/ Dahi : ¼ cup.
Carrot/ Gajar : 1 medium sized
Beetroot : 1 medium sized
Cucumber/ Khakdi/ Taushe : 2 medium sized
Green Chillies/ Hari 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
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 carrot, beetroot and cucumber. Grate and add into a wide bowl. You can retain of outer skin and grate the cucumber if its tender and fresh, its individual preference, I have retained the same.
** Wash, wipe dry and add green chillies, adrak, ajwain, curry leaves, in a mixer grinder and grind to a coarse paste without adding water. You can also crush it on pestle/ finely chop the same too. Add this to ingredients in the bowl. You can also add handful of fresh coriander leaves, it tastes great, I did not add as the same.
** Beat curds and add along with hing, salt to taste to above and mix well. Now add wheat flour, jwari 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 thin, you can always add extra water if needed later on.
** Note : For traditional recipe of Bhakri coconut gratings are added to bring softness and taste to it, however with inclusion of veggie gratings, addition of coconut is not necessary as it turns very soft all by itself and delicious 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 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 the 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 4-5 or 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 surface.
** 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 small sized ones, 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.
** “Rava- Jwari (Cucumber- Beetroot- Carrot) Bhakri” is done and ready to be served. Bhakri is a delicious dish that we 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, though, I 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. However, hubby loves chutney, so it’s coriander- coconut chutney of his choice today. You may serve it with any chutney of that you prefer or is that of your family preference, just enjoy the way you like it.
** 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 …
** Do check out on “Decoction Kaapi (Filter Coffee)” post for details on preparing perfect aromatic coffee using percolator ….
** Idlies always taste best served with either chutney or sambar, however in my home we love it more with spicy “Chutney” and there are plenty of varieties shared in Blog. You may try out any that you prefer to have with Idlies, they all taste great … check out on common link shared below for more choices to enjoy with idlies…..
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