Rice Flour Bhakri (चावल के आटे की रोटी,ಅಕ್ಕಿ ಹಿಟ್ಟು ರೋಟಿ)Rice Flour Bhakri or Tandlachi or Rice Roti is a flat rice Indian bread which is served with any gravy curry , spicy pickle , lemon , onion and green chilies. It is a meal by itself. This recipe is prepared in coastal regions of Maharashtra , Gujarat , Karnataka and some places of Andhra pradesh.
Regional Dish: Maharashtra , Karnataka , Gujarat, Andhra Pradesh
Cuisine Style: Maharashtrian | Cooking Time 30 mins | Take it with curry or pickle | Type Meal |Quantity 2 servings| Shelf Life : 1 days
Appx. Nutritional values calculated for 1 serving ( 2 nos)
Calories (168Kcal), Carbohydrates (20 g), Protein (4 g), Fat (6g).
- 1 1/2 cup rice flour
- 3/4 cup water
- 1/2 tsp salt
- 2 Tbs of sesame seeds
- In a mixing bowl combine flour and salt;Using hot water knead in to a soft dough.
- Heat a griddle on medium heat in the mean time.
- Make small balls of 2 inch diameter out of the dough and keep them covered under a damp cloth or a paper towel.
- Sprinkle some rice flour on the rolling surface and roll the dough in rice flour, place on the rolling surface and with the help of hand, keep rotating it in a 30 degree angle in a clockwise direction flattening it at the same time. Use additional flour if needed to make the flattening easier.
- Make sure the bhakri is evenly flattened ; now press some sesame seeds and lift gently with both the hands and transfer it onto the heated griddle with the top surface up.
- Immediately spread 2 tsps. of water all around the top. As the water evaporates flip it over.
- In another 10 secs, remove it from the griddle with a tong in one hand and a turner in the other and hold it over the high flame in such a way that the watered surface goes directly onto the flame.
- Bhakri should puff up nicely. Turnover and roast the other side too. Finish roasting both the sides until you see black spots on them.
- Top bhakri with butter or ghee and serve immediately with garlic chutney and spicy curry.
Tips and Variations:
- It is always a good idea to sieve the rice flour before using.
- Don’t let the dough hang around for long before making bhakris, else you may end up getting cracks into your bhakris while rolling.
- There is nothing like a bhakri just off the flame. However, if they are to be served later, they can be reheated in the oven at 200° F.
- Adding some coconut milk while kneading dough
- Boil water with salt and add the rice flour and mix well, once it cools after 5 mins, knead in to a soft dough and make rotis as above