Bhakris!

Recipes from my colleague Vidya! These are very good as breakfast - and takes very little time to prepare!

Rava Bhakri

http://www.aayisrecipes.com/2008/12/22/wheat-sooji-rotti-ganva-rave-bhakri/ (Rohini sent this link - very good site)

Cucumber bhakri

1 cup rava (A: Bombay rava, the white one - I guess we can use Bansi rava too, I've not tried)
1 big grated cucumber (you need not remove the seeds from the pith); don’t throw away the water from the gratings
A fistful of grated coconut (freshly grated is better than frozen or desiccated; fresh gratings make the bhakri soft)
Ginger: small piece, chopped fine
Green chillies, chopped
Salt to taste

Mix the ingredients together. Use the cucumber water to mix it. If required, add a little extra water. Make sure the consistency is a little thicker than idli batter. Don’t make it too thick: the bhakri will become stiff.

Keep aside for 5 mins so the rava becomes a little soft. Heat a greased tava. Spread this mixture on it evenly with your fingers. You can use a spoon if you are not used to it, and find the tava hot. Apply a little oil or ghee to the base of the spoon to avoid sticking. Pour a little oil along the bhakri’s circumference so it cooks well. Cover with lid and cook on medium flame for a soft bhakri. If you like it crisp, turn the flame low. When golden brown on the cooked side, turn it over. Apply a little ghee or oil before turning it over though. Don’t close with lid after turning it over if you want it to stay crisp.
Remove from tava and serve hot.

(May serve 2 people)

Snake gourd seed bhakri

1 cup rava
Pulp and seeds from snake gourd centre
A fistful of grated coconut (freshly grated is better than frozen or desiccated; fresh gratings make the bhakri soft)
Green chillies, chopped
Salt to taste
(No ginger in this one)

Grind the snake gourd pulp and seeds with the coconut gratings in a blender. Alternatively, pound the pulp and seeds to make sure the seeds are not too hard. Mix all ingredients as described earlier to the same consistency. The rest of the method of preparation is the same as above.

Onion bhakri

½ cup rava
½ cup rice atta
1 onion, chopped fine
A fistful of grated coconut (freshly grated is better than frozen or desiccated; fresh gratings make the bhakri soft)
Green chillies, chopped
Salt to taste
(No ginger in this one)

Same method as described earlier.

Bread bhakri/dosa

(If you have half a loaf of bread that’s not fresh enough for a sandwich and yet not stale enough to throw away)

6 slices of bread
1 onion, chopped fine
1 tomato, chopped fine (optional)
Green chillies, chopped
Salt to taste

Crush and soak the bread slices in just enough water to make it soft but not too gooey. All the water should be absorbed by the bread in about 5 minutes time. Mix all the other ingredients with the soaked bread. The consistency should be the same as described so far. It may end up becoming a little thinner since bread absorbs a lot of water. You can either drain it out or let it be. If you let it be, it takes a little longer to cook, and is a little difficult to turn over on the tava.
The rest of the method of preparation is the same.