Rava Bhakri is a typically Mangalorean breakfast eat which is best enjoyed with fresh home made butter. There are two variations to the same. One is with a drizzle of asafoetida and the other with ginger. Today I have posted the former version. You will find this amazingly simple and quick to make breakfast simply delicious!!
- 250 gms Rava/Semolina
- 7 green chillies
- 1/4 coconut grated
- 6 tsps sugar
- Chickpea sized piece of Hing/asafoetida
- 4 sprigs curry leaves
- Mixture of ghee/clarified butter and oil to roast the Bhakri.
Grind the coconut, green chillies, salt, sugar and hing to a fine paste with a little water. Tip it into a large bowl. Chop the curry leaves fine. Drop them into the bowl along with the Rava. Add enough water to get a batter of dropping consistency. Keep aside for five minutes. The Rava would have absorbed all the water. Add more water to get a batter wherein you can take a portion of it and pat it on to the tava/skillet. Mix the batter thoroughly. Heat the tava. Pat small portions of the mixture on to it. Drizzle the ghee and oil mixture. Roast. Flip and roast on the other side too by drizzling again with the ghee and oil mixture. Serve hot with butter.
Note: This measure yields 12 bhakris, three inches in diameter.
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