This is the third variety of Rava Bhakri being posted in this website. It is as easy to make as the other two and is ready in no time. This recipe was shared by my dear friend Jyothi Chikramane. Fragrant with chopped onions and coriander leaves, it can be served with fresh home made butter or with a Chutney. The family prefers it with butter so I hardly ever make a chutney.
1 cup / 200 gms Rava/ semolina
1/4 of a coconut grated
7 green chillies
1 inch piece of ginger
1 large onion chopped fine
4 tbsps finely chopped coriander leaves
1/2 cup curds
Oil to roast the Bhakri
Tip the green chillies, coconut and ginger into the mixer. Grind to a coarse paste adding a little water. Pour it into a bowl. Add the curds, finely chopped onions and coriander leaves, salt and rava. Mix well . Now, adding a little water at a time make a batter which can be patted on to the tava/ skillet. Keep aside for about ten minutes. Adjust the consistency by adding a little water if you find the mixture too dry. Heat a tava. Take a little batter and pat it onto the hot tava. Drizzle with oil. Roast to a golden brown. Flip and roast on the other side too. Serve hot with either butter or chutney.
This proportion makes 10 Bhakris.
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