Semolina or Rava as it is commonly known is a popular choice for making breakfast dishes like Upma & Rava Dosa. Semolina Bhakri or Rava Roti is another excellent example of a delicious and easy to cook breakfast. This dish is made with Semolina and flavored with ginger, green chilli and coconut. I have shown two variations of this preparation here, one that uses banana, and one that does not. If you choose to add bananas, you get a much more softer result with a flavor of banana. If you do not wish to have the banana flavor, you can choose to not add any bananas, instead refrigerate the batter for around five hours or overnight to give it the equivalent softness. This preparation comes out soft and crispy and generally 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. You could also try with a thin spread of maple syrup or honey.
Ingredients (makes 5 bhakris)
- Grated coconut - 1 cup
- Green chilli - coarsely chopped - 1
- Ginger - 1 tbsp (peeled and coarsely chopped)
- Sugar - 2 tsp
- Salt - 1 1/2 tsp
- Semolina - 2 cups
- Banana puree - 1 cup (optional)
- Vegetable oil - 2 tbsp
Make a coarse paste out of the grated coconut, green chilli, ginger, sugar and salt. You can use a mortar and pestle for doing this, an electric blender also will do. Make sure no water is added to make this paste. Transfer this paste to a bowl and add the semolina and the banana puree to it. The banana puree is optional, you can choose to not use it if you do not like it's flavor. Add about 2 cups of water and mix well to get a thick batter. Leave the batter to settle in room temperature for about 30 minutes if banana puree was used. Else if banana was not used, you can refrigerate the batter for around 6 hours or even overnight. If the resulting batter has a very stiff consistency, a little water can be added and mixed.
We need to constantly moisten the bhakri while it's being cooked, for this place a bowl of water close to the stove. Heat a dosa pan on low heat till a few drops of water dropped on the pan sizzles immediately, the pan is now hot enough to cook the bhakri. Lightly grease the pan using few drops of oil.
Place about 1/2 cup of the batter on to the center of the greased pan. Dip you hands in the bowl of water and gently pat and flatten the batter evenly into a round shape of about 6 inch diameter. The resulting bhakri would have around 1/2 a centimeter thickness. Drizzle a few drops of oil around the edge of the bhakri and cover it with a tight fitting lid. Cook until the top of the bhakri has set entirely and the under side had turned golden brown. This might take around 4-5 minutes.
Take out the lid covering the bhakri, use a spatula to flip the bhakri. Cook until the other side also turns golden brown; Should take around 3-4 minutes. This side might not brown as evenly as the first side. Bhakri is now ready, take it out of the pan and transfer to a serving plate. Repeat the same for the rest of the batter, the pan might need to be greased for every bhakri made.
Serve the bhakri hot 🙂