Rava Bhakri / Rullava Bhakri

"Bhakri" in konkani means a hybrid of a dosa and rotti (rotti in kannada - not roti in hindi). So, its a kind of a thick pancake type dish which is a bit crunchier and has a bite compared to a soft pancake. Bhakri can be made out of rice flour, wheat rava, idli rava etc.,


When my mom used to make these bhakris at home, I used to gobble so many of them - I used to love them with butter / ghee. Also, my mom used to make small-tiny disc shaped ones. She would cook 3 small bhakris on the tava at the same time. So, each one was 2-3 bite-sized servings and they used to disappear so fast.... :)


This rava bhakri batter can also be combined with grated cucumber, melon or the like to get variations of the dish and they all taste heavenly. Also, they all leave such a wonderful aroma in the house when they are cooking, that, that alone is enough to get your appetite going.... Well, enough description and lets get down to the recipe now... I am feeling hungry for them all over again :(


Serves 2
Preparation Time (10 min)
Cooking Time - 15 mins approx

Ingredients


Sooji / Rava - 2 cups

Grated coconut - 1 cup (the more the coconut, the better the taste)
Green Chillies - 2 (finely chopped)

Yoghurt - for making a mixture
Salt - as per taste

Coriander leaves (optional - finely chopped)

Oil - for roasting

Method

Add the grated coconut, finely chopped green chillies, salt into a deep bowl and mix well. Keep aside. When you are ready to make the bhakris / rottis, add the rava and add as much yoghurt is necessary to make a batter thicker than idli batter. (You should be able to take a ladel of batter and when you drop it, it should fall down in a lump and not run down the ladel.) If you dont want to use a lot of yoghurt, you can add some water to make the batter. If you want to spread the batter like a dosa, then make it a little more thinner than usual. Traditionally the batter is spread using your hands, but that could get you a bit on the burnt hands end :P

Heat a pan / griddle (preferably cast iron), on medium flame. Once it is hot, spread a few drops of oil on the griddle. Take a large ladel full of batter, put it on the pan and start spreading with your hands. If it gets too hot, then dip your hands in cold water and spread the rest of it. The batter should be spread to about 1/4 " thickness.

Cover and cook for 2 mins or until bottom side is golden brown. Then sprinkle few drops of oil on top of the bhakri. Flip it and cook until the top side has golden brown spots as well. Rava bhakri is ready to serve with chutney and butter / ghee. Enjoy !!

P.S: Sorry I do not have photos as of now, but will add as soon as I have some.