This is a delicious and nutitious breakfast option which is easy to make. You can use vegetables of your choice, but I prefer using the ones that cook easily to avoid cooking them separately. I learnt this Bhakri from my sister in law Dr. Ramitha Pai who prefers to keep breakfast light but healthy.
200 gms Rava/Semolina
3 tbsps grated coconut
A fistful each of finely chopped Red, Yellow and Green Bell peppers
1 large onion finely chopped
7 green chillies
1 inch piece of ginger
3 tbsps finely chopped coriander
1 tsp sugar
Oil to roast the Bhakri
Grind the green chillies, coconut and ginger to a coarse paste. Tip it into a bowl. Drop in the finely chopped onions, bell peppers and coriander leaves. Add the sugar, salt and rava. Mix thoroughly. Add enough water to get a batter of patting consistency. Rest for ten minutes. The rava absorbs the water. If required add sone more water for ease in patting the bhakri on to the tava. Heat a tava/ griddle. Take a ball of the mixture and pat it on the tava to a six inch diameter Bhakri. It should be neither thick nor too thin. Drizzle a teaspoon of oil. Cover and cook till the underside is well roasted. Flip. Roast the other side as well. Serve hot with butter or pickle.
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