Bhakris are thick form of dosas made from rava or ground rice. Today I am sharing an very old and traditional form of bhakris made from red boiled rice. This is my late mhave’s(maternal aunt) recipe who was an expert in cooking traditional delicacies.
This was traditionally ground in a manual grinder which was a must in every house back then – called ” ragodo “. As there was no refrigerators then,the vessel with batter would be placed on a thali with water standing in it . So that the batter wouldn’t turn sour if it was to be kept for longer time or for any leftover batter. The recipe is very simple and quick except for the soaking time as it doesn’t require fermentation. Do try and enjoy this traditional breakfast.
This was traditionally ground in a manual grinder which was a must in every house back then – called ” ragodo “. As there was no refrigerators then,the vessel with batter would be placed on a thali with water standing in it . So that the batter wouldn’t turn sour if it was to be kept for longer time or for any leftover batter. The recipe is very simple and quick except for the soaking time as it doesn’t require fermentation. Do try and enjoy this traditional breakfast.
Ingredients:-
- 2 cups of red boiled rice (ukde tandul) soaked overnight
- 1 cup of freshly grated coconut
- 3-4 medium onions chopped
- Salt to taste
- Oil as required for roasting
Method:-
- Grind the soaked red boiled rice to a thick smooth paste adding water at intervals. he batter should not be runny or watery(Check Notes).
- Transfer to a wide bowl and add chopped onions, salt and coconut gratings to it and mix well.
- Heat a tava and grease it with oil.
- Take small portions out of the batter and spread them into small bhakris on a tava 2-3 at a time depending on the size of the tava .
- Drizzle oil and close with a lid.
- Remove the lid after 1-2 minute and flip so that the bhakris are roasted well on other side too.
- Serve hot with chutney of your choice.
Here the bhakris are served with Loshne/garlic chutney
Notes:-
- The batter should be ground very thick as the bhakris are spread with hands. If you find difficulty in grinding it thick or your mixer doesn’t run then add water as per convenience but at regular intervals to get a smooth batter and then add some extra rice flour before making bhakris to get the right consistency.
- Coconut and onions need to be added just before preparing the bhakris.
- Leftover batter if any, can be refrigerated OR you can mix onions and coconut to only that much batter which is required and refrigerate the extra batter.
Konkani Khann Anik Jevan 
My mother used to prepare these very often I am very much fond of it but missing them since her death
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Ravindra shenoy ji.. sorry to hear about your mother.But now that you have the recipe do try this if possible.
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