Last week, my mom reminded me of this dish as she had made it for breakfast.. I instantly soaked the rice and prepared the batter by night.. Although this batter does not require fermentation and bhakris can be prepared as soon as the batter is done, i don’t like the early morning grinding work (Lazy me!)… So i kept the batter in the fridge after grinding previous night itself..
My hubby, who had never heard of this wonderful dish was very much apprehensive of how it would turn out.. He also couldn’t resist taking a bite of it before the whole batch was done.. I was eagerly looking at him to see his reaction.. Thank god!! He said “Laik Jalla!” which means it has come out well in Konkani.. I heaved a sigh of relief..
Although this bhakri requires coconut which gives it the nice coconuty (I know there is no such word but who cares? hehe!) flavor, i have eliminated it completely to make it more healthy.. I personally feel that the coconut is just a ‘must add’ ingredient in Konkani cuisine..Even without it, this bhakri turns out very yummy..
Do try out this wonderful, easy to make, healthy and filling breakfast dish!!
Health Benefits of Brown Rice: Excellent source of Manganese for energy production and Anti Oxidant Protection, Fiber rich food leading to weight loss, Rich in Selenium which reduces the risk of colon cancer, Lower Cholesterol,Significant Cardiovascular benefits for post menopausal women,Reduces risk of metabolic syndrome..
Info source: whfoods
1 Cup Brown Rice
1 Cup White Rice
1/2 Cup Beaten Rice/Poha
Salt to taste
Oil for greasing the pan
[If you want to add coconut, substitute half of the beaten rice with freshly grated coconut]
1.Wash well and soak both the rice together for around 7-8 hours or overnight..
Note: If you don’t mind grinding in the morning, soak at night.. Else soak the previous morning, grind at night and keep the batter in fridge..
2.Grind along with washed poha and little water to a fine thick paste..
Note:You can also make dosas with this batter.. Just add a little water more so that the consistency is a little thin than bhakri consistency..
3.Add salt and either prepare bhakris instantly or keep the batter in fridge..
Note: If keeping in fridge, the next day the batter might absorb water and become more thick.. Add little water to make it into spreadable consistency..
4.Heat a pan and lower the flame to medium..
5.Take a handful of batter with your palm (or with a ladle) and place it on the pan.. Spread it with your fingers giving a thick, round shape (or whichever shape it gets!! 😉 )..
6.Sprinkle oil on the sides and cover and cook on medium flame..
7.Flip the bhakri and cook the other side too..
8.Remove from flame and enjoy it as it is or with butter and pickle.