• 1 cup coarse rawa (semolina )
  • ¼ cup wheat flour (atta )
  • ½ cup milk
  • 1 tablespoon water
  • Lemon size ball of jaggery
  • 2 green chillies cut into pieces
  • ½ cup coconut
  • Salt to taste
  • 1 tablespoon ghee

Bhakri is made of coarse unrefined flour and with grated coconut which are a rich source of fiber that helps in digestion. Gur is basically unrefined (lumpy brown) sugar also called jaggery and is rich in calcium and iron; certainly a healthier option to refined crystalline sugar. Bhakri are a staple traditional diet all over India and are available in various grains flours. Generally these are plain breads eaten with vegetable preparations as main meals. But the speciality of this Rava Bhakri from Goa is that it is made from semolina and coconut to give it that distinct juicy yet crisp texture that is very famous.

With practice its easy to get perfect round and evenly spread (thickness) bhakri. Its important to dip the fingers in water to get this perfection. I will be sharing many wonderful recipes of great bhakris so your family can enjoy a perfect and wholesome Sunday breakfast under the section “Grandma’s Love” since my mother in law dotingly makes these for my children who relish these with gusto.

METHOD:

  1. In a bowl mix rawa, wheat flour, coconut, milk, green chillies and salt.
  2. Make a well in the center.
  3. Add jaggery and allow it to dissolve for 10-15 minutes.
  4. Mix all the ingredients and make a thick batter (The consistency has to be thick).
  5. Heat a tawa or a pan and grease it with ghee.
  6. Take a small portion of the batter and keep it on the tawa.
  7. Now dip your fingers in the water and gently spread the batter evenly to form round discs. Make sure the chillies are evenly distributed among the bhakris.
  8. Cover the Bhakri with a lid and fry on low flame until light brown.
  9. Turn it to the other side until it, too, turns light brown.
  10. Pour some Ghee along the edges.
  11. Rawa Bhakri is ready to serve, hot!

 

Rava Bhakri