“Bhakri” is a type of bread in the Maharashtrian cuisine.It can be made up of Sorghum(Jowar),Pearl Millet (Bajra),Finger Millet(Ragi) or Rice flour and considered as a staple food of farmers or the people who do extensive physical work for living.
Now-a-days, pick any Maharashtrian/Konkani-Goan restaurant’s menu card , you will find Bhakri as one of the most preferred bread items.Rice is traditionally grown in Konkan. The coastal region has wide variety of fish and seafood that is available in abundance, so Konkani cuisine is all about their celebrated love for Rice and Fish.Rice in any form , whether it is steamed,powdered,liquidated or fermented, Konkan has a rich cuisine that includes plenty of recipes made up of rice, and Bhakri made from rice is also a part of this rich culinary heritage.
I am very ecstatic to share the recipe of “Tandalachi Bhakri ( Rice Bhakri)” which lot of people think is very difficult to make.I would say it is very simple yet delicious and a gem of Konkani/Goan Cuisine.
- 2 cups Rice Flour
- 2 cups of water
- Note: Rice flour and water should be mixed in 1:1 ratio
- Cooking Oil
- 1 tspoon salt
- Take 2 cups of water in a vessel and bring it to boil. Add salt and mix it well.
- Reduce the heat to add Rice flour and mix it well.
- Turn off the flame, and cover the vessel by a lid and allow the rice flour to cool down before we start kneading. This will take 30-40 mins.
- After 30 mins, take the rice flour in a kneading bowl and knead it using little oil.
- Make small round balls.
- Place Griddle on medium flame. Meanwhile flatten round balls in between the palms and roll out the ball making use of rolling pin. Dust the round balls using rice flour.
- Place the bhakri on hot griddle.
- Apply some water on the upside of bhakri.
- Allow the underside to cook for 1 min and then flip it using a pair of tongs.
- Gently apply some pressure on the upside using a cloth, which makes the bhakri puff evenly.
- Take out the bhakri from the griddle and place it in a plate.
- Tandlachi Bhakri is ready.Bhakri can be eaten with Veg/Non-Veg Gravy.
Just give it a try in your kitchen:-)
Click here to watch recipe video
The rice flour is from which rice variety?
Smita Singh says
Thanks Rishi for stopping by ! The rice we used here is Basmati Tibar ,, however you can use Ambemohar specially for Modaks and Indrayani or any small grain rice for Bhakri and amboli/ghavan! Happy reading, enjoy cooking!