Rava Bhakri is made in a variety of ways. Posting the preparation that I learnt from my dear friend Shirley Bharath where she added a mashed banana and curds . This is one preparation that is filling and is ready in no time.
1 cup / 200 gms Rava/ semolina
1 elaichi banana sliced fine
1/4 of a coconut grated
5 green chillies
1 inch piece of ginger
A chickpea sized piece of Hing/ asafoetida
2 sprigs curry leaves finely chopped
1/2 cup curd
4 tsps sugar
Ghee to roast the Bhakri
Grind the ginger, green chillies, hing, salt and sugar coarsely. Add the grated coconut and grind it with a little water till the coconut turns into a coarse paste. Drop in the banana and pulse it. Tip the mixture into a bowl. Add the finely chopped curry leaves, curds and Rava. Mix. Add enough water to make a batter which you can pat with your hand on the tava/ skillet. Keep it aside for ten minutes. If you find the mixture a little dry, add some water and adjust the consistency. Heat a tava. Take some batter and pat it onto the tava either thick or thin as required. I prefer patting it to medium thickness- neither too thick nor too thin. Drizzle with ghee or oil. Roast to a rich golden brown. Flip and roast the other side too. Serve hot with fresh home made butter.
This proportion makes 8 Bhakris.
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