Sunday, November 25, 2012

Oatleli Bhakri

Oatleli Bhakri made with jwari/jondhala/jowar/sorghum flour

If you would like to include "bhakries" in your diet but are not sure about how to pat the bhakries, then "Oatleli Bhakri" is a wonderful option. You can make such bhakries with rice flour, nachni/ragi flour, jondhala/jwari/jowar flour or bajri/bajra flour. You may have to vary the water proportion so the thick batter is formed.

I first had this bhakri, when I visited my best friend's 'gaanv' in the beautiful Konkan coast. We enjoyed the beauty and bounty of Konkan (beautiful beaches, rivers, greenery, coconut trees, mango trees, Alphonso mangoes, cashews, fresh fish - what else you want in life?). When we were ready to leave, my friend's aunt prepared these bhakris made with rice flour as a little picnic lunch for our train journey back to Mumbai. She had packed these with a delicious chutney. They tasted divine.

Oatleli Bhakri
ओतलेली  भाकरी 
Whisk together
1 cup rice/jowar/bajra/ragi flour
Approx 1 cup water (More or less to make a thick batter)
A pinch of salt to taste

1. Whisk the flour of your choice and water along with salt to taste. Mix till there are no lumps.
2. Heat a nonstick pan.
3. Add a ladleful of batter and spread into a thick disc. Do not make it thin as this is neither dosa nor ghavane.
4. Cover and let it cook on a medium flame for about 2 - 4 minutes or so.
5. Remove the lid. Flip and let it cook on the other side for another 2  - 4 minutes or so.
6. Serve hot off the pan.

Note -
1. This bhakri should not be crispy.
2. Above proportion gave me 4 small bhakris.
3. You can use jwari/sorghum, bajri/millet or nachni/ragi flour instead of rice flour. Adjust water accordingly so a thick batter is formed.
4. While taking off the pan, make sure than the batter is fully cooked by tapping on the bhakri. The raw batter should not ooze out, in that case cook for some more time.

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