A new post...Rice Bhakri / Rice Flour Roti/ Tandlachi Bhakri...so many names for the same dish na!!
This post is very dear to me as I love both the items on my plate....Pithale and Bhakri!
I love marathi food as the cuisine is so close to that of Goa's so somehow I have that love for marathi food.
You can have this bhakri/roti with Pithale,Jhunka,Gravy of any Bean varieties or Lentil garvay's,also Chicken or Mutton Rassa/Curry would be awesome too.
Today I will share recipe of how to make these Rice roti/Bhakri.
I have been trying to make these bhakri's perfectly for so long...and finally I nailed it.
It's seems to be so hard to make these bhakris perfectly without cracks or breaking them,but finally I got a cheat code for all the newbie's in cooking just like me to make these awesome bhakris.
These can be done in two ways.If the first traditional way of making bhakri does not work then you can try out second way of making them. It should work out fine though I tried the first way only.
Do not worry about the thin or fluffy texture at first attempt but if you still get it right then you are awesome!!!
Try out!!
Rice Flour Roti / Tandlachi Bhakri / Rice Bhakri
Ingredients
- 1 Cup Rice Flour
- 1 Cup Water
- Salt as per taste
- 1 Tablespoon Ghee
- as per need Rice flour to dust
- 2 Tablespoons Ghee to knead the dough
- For 2nd Method:
- as per need Rice Flour
- Salt as per taste
- Water to knead the dough
Instructions
First method of Preparation:
In a sauce pan,add 1 cup water and salt,1 tablespoon ghee and let it boil.
When it starts to boil,switch off the gas and add the 1 cup rice flour and mix well.
Cover the pan and keep aside to cool.
When its cooled,place the rice flour mixture on a plate.
Add 2 tablespoons ghee to mixture and start kneading the dough.
Apply little water to your hands and knead further to a smooth dough.
This should take 10 minutes.
Now,pinch a dough ball and pat on your palm first and try to make puri out of it.
Then place that puri on rolling board and slowly start rolling.
Do not apply pressure here as it will break.
If possible try to make whole roti with your hands instead of rolling board.
Now the cheat code here that should work for newbie's is that roll once and then with hands try to seal the edges if there are breaks,pat them in rice flour and again roll and repeat this.
Now,when done,heat tava and roast it on tava or direct flame.
Second method of preparation:
Here,take rice flour as per yur need,add salt to it and ghee and water to knead the dough .Just like regular chapati dough.
Knead for a while till it becomes smooth and then roll out rotis.
Enjoy these with curry or gravy of your choice!!
In a sauce pan,add 1 cup water and salt,1 tablespoon ghee and let it boil.
When it starts to boil,switch off the gas and add the 1 cup rice flour and mix well.
Cover the pan and keep aside to cool.
When its cooled,place the rice flour mixture on a plate.
Add 2 tablespoons ghee to mixture and start kneading the dough.
Apply little water to your hands and knead further to a smooth dough.
This should take 10 minutes.
Now,pinch a dough ball and pat on your palm first and try to make puri out of it.
Then place that puri on rolling board and slowly start rolling.
Do not apply pressure here as it will break.
If possible try to make whole roti with your hands instead of rolling board.
Now the cheat code here that should work for newbie's is that roll once and then with hands try to seal the edges if there are breaks,pat them in rice flour and again roll and repeat this.
Now,when done,heat tava and roast it on tava or direct flame.
Second method of preparation:
Here,take rice flour as per yur need,add salt to it and ghee and water to knead the dough .Just like regular chapati dough.
Knead for a while till it becomes smooth and then roll out rotis.
Enjoy these with curry or gravy of your choice!!
Details
Prep time: Cook time: Total time: Yield: 4 Servings
Tips:
- Knead the dough well to get the smooth texture to roll the rotis.
- Roast them on tava or direct flame,as per choice.
- These taste good with any curry or dry subzi too.
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