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Rice Flour Bhakri (चावल के आटे की रोटी, ಅಕ್ಕಿ ಹಿಟ್ಟು ರೋಟಿ)


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


  1. In a mixing bowl combine flour and salt;Using hot water knead in to a soft dough.
  2. Heat a griddle on  medium heat in the mean time.
  3. Make small balls of 2 inch diameter out of the dough and keep them covered under a damp cloth or a paper towel.
  4. 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.
  5. 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.
  6. Immediately spread 2 tsps. of water all around the top. As the water evaporates flip it over.
  7. 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.
  8. Bhakri should puff up nicely. Turnover and roast the other side too. Finish roasting both the sides until you see black spots on them.
  9. 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

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