by Tarla Dalal
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Added to 13 cookbooks
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The pure taste of cooked rice flour is soothing and satiating at the same time! You will really enjoy this Maharashtrian delicacy made with a dough of cooked rice flour. The Chawal Bhakri is really soft and yummy, combining perfectly with spicy Red Chilli Thecha. Since rice flour has a tendency to harden over time, serve these bhakris immediately on preparation. Although you might have some slight difficulty in rolling the dough initially, you will get the hang of it within a few bhakris and then it will be a breeze!
- Heat 1 cup of water and salt in a deep non-stick pan and allow the water to come to a boil.
- Once the water boils, add the rice flour and mix very well. Switch off the flame and cover with a lid and keep aside for 15 minutes.
- Knead the dough well. Divide the dough into 5 equal portions.
- Roll a portion of the dough into a 200 mm. (8”) diameter thin circle using a little rice flour for rolling
- Heat a non-stick tava (griddle) and cook the roti on a medium flame till both the sides are cooked.
- Repeat steps 4 and 5 to make 4 more bhakris.
- Serve immediately with red chilli thecha.
Nutrient values per bhakri
|Vitamin A||0 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||0 mg|
|Folic Acid||1.1 mcg|
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