Rice Bhakri is my second variant to the Bhakri recipes, the first one being Semolina Bhakri. Bhakri is a staple bread form popular in the western parts of India. Bhakri can be prepared using a variety of flour, wheat being the most common. Today we look at how Rice Bhakri is prepared. I came across this recipe in a Mangalorean cookbook. The main ingredients in making this bhakri are idli rice, white rice (raw rice) and beaten rice. These ingredients together with grated coconut are soaked, ground and allowed to ferment over few hours. With a perfect fermentation, the bhakris will show tiny holes at the surface, giving it a soft and fluffy texture with a milky white complexion. This preparation can be had without any side-dish. You can choose to have a thin layer of butter with a bit of sugar sprinkled on the Bhakri, or pour a bit of sweetened milk evenly over the bhakri.
- White rice (raw rice) - 1 cup
- Idli rice - 1/4 cup
- Beaten rice - 1/2 cup
- Grated coconut - 1/2 cup
- Salt - 1 1/2 tsp
Place the while rice and idli rice in a medium bowl, and wash in several changes of water until the water runs clear. Add enough water to cover, and soak for 4 hours at room temperature. Drain and discard all soaking water. Use a strainer to wash the beaten rice under running water so that the beaten rice flakes are just wet and soft. Tap the strainer to let go of the excess water.
Using a wet grinder, make a smooth batter of the white rice, idli rice, beaten rice, grated coconut and salt along with 1 1/2 cups of water. Transfer the batter to a medium sized bowl. Pour 3/4 cup of water into the grinder drum to get the remaining batter stuck in it and transfer it to the bowl. Stir the contents of the bowl well to mix. Cover the bowl and let the batter to ferment for around 4 hours in room temperature.
Stir the batter lightly. It should have a thick pouring consistency. So if necessary add a little more water and mix. Heat a flat pan over medium heat until a few drops of water dropped on to the surface of the pan sizzles immediately.
Ladle about 1/2 cup of batter in to the center of the pan. The batter will spread by itself in to a round shape. Small holes may immediately begin to develop on the bhakri, a sign of well fermented batter. Cover the pan and cook for about 5 minutes until the edges of bhakri is golden and begin to separate from the pan. Uncover the pan, using a spatula loose the bhakri from the pan and transfer to a serving plate. Repeat the process with the rest of the batter in similar fashion.
Enjoy the soft, fluffy and milky white bhakris while it is still hot. 🙂