Rice Flour Bhakri Recipe (Maharashtrian Tandalachi Bhakri)
Introduction:
Rice Bhakri, also known as Tandalachi Bhakri, is a delightful and traditional Maharashtrian flatbread made from rice flour. It’s a staple in many households, offering a simple yet delicious accompaniment to curries, dals, or just a serving of chutney. With a few basic ingredients, Rice Flour Bhakri comes together effortlessly, making it an ideal option for breakfast or even a light lunch. It’s best enjoyed hot, smeared with a generous helping of butter or ghee, which enhances its flavor and texture. This recipe is versatile, allowing for variations by incorporating grated vegetables or greens into the dough for added nutrition and flavor.
The soft, slightly chewy texture and the ability to pair it with so many dishes make Rice Bhakri an essential in any home that enjoys North Indian breakfast fare. Serve it with a spicy Lahsun ki Chutney (garlic chutney), Arhar Ki Dal with Lahsun Tadka (pulses with garlic tempering), or any curry of your choice for a wholesome and satisfying meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice Flour | 2 cups |
| Salt | 1/2 teaspoon |
| Lukewarm Water | As required |
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 3-4
Instructions:
-
Prepare the Dough:
Start by placing the rice flour and salt in a large mixing bowl. Mix them together thoroughly to ensure an even distribution of the salt throughout the flour. -
Add Water:
Gradually add lukewarm water to the flour mixture, a little at a time, while mixing continuously. Continue adding the water until the dough comes together into a soft, pliable ball. You may need more or less water depending on the quality of the rice flour. The dough should not be too sticky or too dry; it should hold together when pressed. -
Knead the Dough:
Knead the dough for a few minutes until smooth. If the dough feels sticky, dust it lightly with some more rice flour and continue kneading. Let the dough rest for a few minutes, allowing it to firm up slightly. -
Shape the Bhakris:
Once the dough has rested, divide it into 2-3 portions, depending on the size of the bhakris you desire. Roll each portion into a smooth ball. -
Roll Out the Bhakris:
Dust your work surface lightly with dry rice flour. Place one dough ball onto the surface and gently flatten it using your palms to form a thick disc. Roll the disc into a thin, even circle with the help of a rolling pin. Be careful not to press too hard, as the dough should remain soft and pliable. -
Cook the Bhakri:
Heat a cast-iron tawa or griddle over medium-high heat. Once the tawa is hot, carefully lift the rolled-out bhakri and place it on the tawa. Cook for 2-3 minutes on one side until small brown spots begin to appear on the surface. Flip it over using a flat spatula. -
Finish Cooking:
Once the second side is cooked and slightly golden, flip the bhakri once more. This time, gently press it with a spatula to ensure even cooking. To give the bhakri a traditional touch, you can cook it directly over the flame for a few seconds until it slightly puffs up and forms brown spots on both sides. -
Serve and Enjoy:
Remove the cooked bhakri from the tawa and place it on a plate. Smear it with butter or ghee while it is still hot for added richness. Serve your Rice Flour Bhakri with Lahsun ki Chutney, Arhar Ki Dal with Lahsun Tadka, or any curry of your choice for a fulfilling meal.
Allergen Information:
This recipe is gluten-free, making it a great option for those with gluten sensitivities or celiac disease. However, please ensure that the rice flour used is certified gluten-free to avoid any cross-contamination. The recipe also contains no dairy, although adding butter or ghee for serving will introduce dairy.
Dietary Preferences:
- Vegetarian: Yes
- Gluten-Free: Yes (if using certified gluten-free rice flour)
- Vegan-Friendly: Yes, if served without butter or ghee
- Nut-Free: Yes
- Low-Carb: No, as it contains rice flour
Tips and Variations:
- For a nutritious twist, add grated vegetables like carrots, spinach, or zucchini to the dough. This will not only enhance the flavor but also make the bhakri more wholesome.
- You can also experiment with adding spices like cumin seeds or ajwain (carom seeds) to the dough for a more flavorful bhakri.
- If you prefer a softer texture, cover the dough with a damp cloth while it rests to retain moisture.
- When rolling out the dough, if you find that it sticks, dust it lightly with additional rice flour. However, avoid using too much flour, as this can change the texture of the bhakri.
- If you’re new to making bhakris, don’t worry if they don’t look perfect on the first try. They will still taste delicious!
Conclusion:
Rice Flour Bhakri, or Tandalachi Bhakri, is a simple, wholesome, and delicious flatbread that is perfect for any time of the day. This versatile dish can be paired with a variety of accompaniments, from spicy chutneys to flavorful dals, and even curries. Its gluten-free nature makes it accessible to those with dietary restrictions, and its ease of preparation ensures it can become a regular feature in your kitchen. Whether enjoyed as part of a traditional Maharashtrian breakfast or served as a side dish, Rice Flour Bhakri is sure to bring warmth and comfort to your meals.
