Let’s learn how to make rice bhakri or tandalachi bhakri which is an authentic Malvani Cuisine from Konkan Belt. Courtesy Mom and thanks to her I learned How to make Rice Bhakri. First time I made an attempt to make Rice Bhakri. I enjoyed making these lovely bhakris. But I had more fun eating these hot hot Rice bhakris with chicken curry and chicken fries. What more one can ask for in a chilled rainy season.
Rice Bhakris comes from Konkan cuisine even some part of goan region make these lovely bhakris. Also a lot of Agris in India make these rice bhakris. Its ideally suppose to be eaten with mutton rassa, chicken rassa Or some vegetables. Rassa means curry in Marathi language. Bhakris are Indian flat breads. Its made with mainly rice flour.
You could also add some ragi flour, corn flour, bajra flour and jowari flour in the rice flour to increase the nutrition quotient. However today I am only sharing rice bhakri next time I will share with you some experimental bhakri recipe for sure! My moms not keeping well so I was helping her in cooking 🙂
Rice Bhakri or any bhakri is my favorite. I binge on bhakri be at zunka bhakar any other bhakri. Condition is bhakris should be hot and served with yummy curry Or vegetable. Gosh this makes me hungry again. I don’t wanna go through hunger cravings so will quickly share this recipe with all of you.
Let’s make Rice Bhakri stepwise:
1. Firstly boil water in a big vessel. Keep gas in medium mode. Add one tablespoon of oil.
2. Once water starts bubbling and boiling. Reduce the heat mode to low mode. Now add flour and mix with a spoon. It will appear like crumbs.
3. Switch off the gas. Cover the vessel with a lid for 5 mins. Now add salt and start kneading the mixture with your hands. Keep kneading for 15 mins until dough becomes nice smooth. If the dough is slightly firm add little water.
4. Shape them into 2 inch round balls Or oval shape. Dust some flour on the balls. Roll them with a roller into oval Or round shape.
5. Take a frying pan keep on medium mode. Now fry the bhakris from both sides on low flame for a minute on each side.
6. Now place this bhakris on low fire. With the help of hand Or tongs roast them from both sides.
7. Spread a little ghee on both sides. Now place them in a covered vessel. Serve rice bhakri hot with curry Or vegetables.
Tandalache Bhakri or rice bhakri recipe and printable version below:
- 1 cup rice flour
- 1 cup hot water
- 1 tbsp oil
- Salt as per taste
- 5 tbsp ghee (optional)
- Firstly boil water in a big vessel. Keep gas in medium mode. Add one tablespoon of oil.
- Once water starts bubbling and boiling. Reduce the heat mode to low mode. Now add flour and mix with a spoon. It will appear like crumbs.
- Switch off the gas. Cover the vessel with a lid for 5 mins. Now add salt and start kneading the mixture with your hands. Keep kneading for 15 mins until dough becomes nice smooth. If the dough is slightly firm add a little water.
- Shape them into 2 inch round balls Or oval shape. Dust some flour on the balls. Roll them with a roller into oval Or round shape.
- Take a frying pan keep on medium mode. Now fry the bhakris from both sides on low flame for a minute on each side.
- Now place this bhakris on low fire. With the help of hand Or tongs roast them from both sides.
- Spread a little ghee on both sides. Now place them in a covered vessel. Serve hot with curry Or vegetables.
2. You could also add ragi, corn, jowari flour to increase the fiber value.
3. Also make the dough when you want to make the bhakris. Don't keep them in the fridge as the bhakris might crack. So better would be to make it fresh.
is it chicken green curry in the picture? Looks yum. Could you share the recipe for the same
Padma, check this link for the recipe http://www.flavorsofmumbai.com/indian-green-chicken-curry-recipe/
Thank You!! first successful attempt in kitchen with the help of this content..
Pleased to know this Santosh 🙂 thanks for positive views.
When to add oil…. didnt mentioned in recipe
Nayana you have to add oil when boiling water, have rectified in the post. Thanks for highlighting 🙂
The receipe is very nice. But bhakris are roasted using water instead of ghee or oil thus making it more healthy hence it is mostly made by farmers in Maharashtra. One more thing bhakris are rolled by applying pressure of palms and not rolling pin.
Traditional way includes deep iron pan kept upside down over burnner and then bhakris are placed over it and constantly water is applied to make bhakri soft and moist. So that makes bhakri different from roti or chapati. 🙂
Thankyou Rohana 🙂 the method which I have chosen is the easier one that’s how my mother makes them. As in modern days people have no patience to make them with water, using hand hence this method. However traditional one is always preferable I do make but haven’t posted that method. Thankyou for sharing 🙂
I recently came across your blog and the recipes are great thanks so much for sharing them. I liked the recipe above and would be happy if you could post how to make bhakris adding jowar, bajra, ragi,corn etc to the rice flour and the proportion to use when making them. I have been asked by Dr. not to eat wheat and am missing the chapattis. Also could you please post the recipe of Pork jeere meere or fish jeere meere.
You are welcome Margaret thanks for coming here :)………… give me some time will surely update you with multigrain bhakri. I understand take care of your self also will surely post fish jeere meere for you as I don’t eat pork. Be in touch will update you with bhakri and jeere meere recipe soon 🙂
Mrs. S says
Interestingly, the same bread is called ‘Patthiri’ in Kerala cuisine. Preparation is exactly the same, The only difference I note is in the roasting. Patthiri is lightly roasted on both sides until the light brown spots almost appear and it doesn’t involve additional roasting on fire 🙂
thanks I was’t aware of it.
Thanks a ton for the step by step description with photos of each step.
I would definitely try them out – looks yummy in the photos!
Thanks Debalina 🙂
Geeta Shenoy says
Thanks for the wonderful recipe and pics on how to make tandlachi bhakri. Shall try out soon 🙂
Hey Geeta thanks a ton. Do try them and lemme know how was it?
lovely rice bhakris….. am missing them in the rains here…. will try them soon..
yeah dassana do try them they taste yum with sprouts or usal 🙂
Amy @ Hungry Hungry Hippos says
Fabulous! How are bhakris different from chapatis or other kinds of flat roti?
I LOVE jawari rotis- mentioned them in my blog recently. I have also heard jawari and bajra rotis are available pretty much only in Rajasthan- is that true? It’s very difficult to find in Hyderabad.
I just bought some bajra and am going to try to make pancake or muffins with them… we’ll see how it goes. It’s rarely used in American cooking!
Thanks dear chapatis are made mainly from wheat flour. Mainly jowari and bhakri rotis are made in villages. It’s quite nutritious and healthy mostly are made by farmers in India. You could give whole jowari and bajra seeds for grinding. Once you get the flour you can easily make bhakris at home Or you could buy ready flour from the market. You can easily find whole jowari, bajra Or nachni anywhere even in Hyderabad. DO try them as these grains consists of lot of fiber and are great for health 🙂
You have any doubts Or stuck somewhere you could message me I will be happy to help you. If you in Mumbai do meet up. Hope this helps you