Name: Rice Bhakri
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 2 cup Rice Flour (finely ground is best); 2.5 cup Water; 0.75 tsp Salt; 1 tsp Oil (optional, for a softer dough)

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Mooga Gathi with Rice Bhakri - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Sprout the Moong Beans (1-2 days)
- Wash the dry moong beans thoroughly and soak them in ample water for 8 hours or overnight.
- Drain the water completely. Transfer the beans to a sprout maker or a clean muslin cloth. If using a cloth, tie it loosely.
- Keep the container or cloth in a warm, dark place for 24-36 hours. Rinse the beans with water once every 12 hours to keep them moist and prevent them from spoiling.
- The sprouts are ready when they are about 1-inch long. You will have about 3-4 cups of sprouts.
2
Prepare the Coconut Masala Paste
- In a small, dry pan over low heat, roast the dried red chilies and coriander seeds for 1-2 minutes until they become aromatic. Be careful not to burn them.
- Remove from heat and let the spices cool down completely.
- In a blender jar, combine the roasted spices, grated coconut, turmeric powder, and tamarind paste.
- Add 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water, if necessary, to achieve a smooth consistency.
3
Cook the Curry Base
- Heat oil in a heavy-bottomed pot or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely.
- Add the fresh curry leaves and sauté for about 30 seconds until they turn crisp and fragrant.
- Add the finely chopped onion and sauté for 5-6 minutes, stirring occasionally, until the onions become soft and translucent.
4
Simmer and Finish the Curry
- Add the sprouted moong beans to the pot, followed by 2.5 cups of water and salt. Stir well and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes until the sprouts are cooked but still retain a slight bite.
- Stir in the ground coconut masala paste and the optional jaggery. Mix gently to combine everything.
- Continue to simmer on low heat, uncovered, for another 5-7 minutes. This allows the flavors to meld. Avoid boiling vigorously after adding the coconut paste, as it can cause the curry to split.
- Check the seasoning and adjust salt if needed. The curry should have a medium-thick consistency. Turn off the heat and let it rest for 10 minutes before serving.

Ingredients

2 cup Rice Flour (finely ground is best)
2.5 cup Water
0.75 tsp Salt
1 tsp Oil (optional, for a softer dough)

Instructions

1
Prepare the 'Ukad' (Dough Starter)
- In a wide pan, bring 2.5 cups of water to a rolling boil over medium-high heat.
- Add the salt and optional oil and give it a quick stir.
2
Form the Initial Dough
- Reduce the heat to the lowest setting. Add the 2 cups of rice flour all at once.
- Using a wooden spoon or spatula, mix quickly and vigorously until the flour absorbs all the water and forms a crumbly mass.
- Turn off the heat, cover the pan with a lid, and let the dough steam for 5-7 minutes. This step is crucial for softening the flour.
3
Knead the Dough
- Transfer the hot dough mixture to a large plate (parat) or a clean countertop.
- Once it's cool enough to handle but still very warm, dip your hands in a bowl of cool water to prevent sticking and burning.
- Knead the dough for 5-6 minutes using the heel of your palm, pressing and folding until it becomes completely smooth, soft, and pliable without any cracks.
4
Shape the Bhakris
- Divide the smooth dough into 8 equal-sized portions.
- Take one portion and roll it between your palms to form a smooth, crack-free ball.
- Flatten it slightly and dust it generously on both sides with the extra rice flour for dusting.
5
Pat or Roll the Bhakri
- Place the dusted ball on a flat surface. Using your fingers and palm, gently pat and rotate the dough to form a thin, even circle about 5-6 inches in diameter.
- Alternatively, you can use a rolling pin very gently. Keep dusting with flour as needed to prevent sticking.
6
Cook and Puff the Bhakri
- Heat a cast-iron tawa or a non-stick griddle over medium-high heat. Carefully lift and place the bhakri on the hot tawa.
- Cook the first side for about 45-60 seconds, until the top looks slightly dry.
- Flip the bhakri. Cook the second side for 1 to 1.5 minutes, until light brown spots appear.
- Flip it one last time. Using a folded clean kitchen towel or a flat spatula, gently press down on the bhakri, especially around the edges, to encourage it to puff up completely.
- Once puffed and cooked through, remove it from the tawa.
7
Serve
- Place the cooked bhakri in a casserole dish lined with a cloth to keep it soft and warm.
- Repeat the patting and cooking process for the remaining dough balls.
- Serve hot with curry, chutney, or vegetables.

Mooga Gathi with Rice Bhakri

Nutrition per Serving

Recipes in this Meal

1. Mooga Gathi

Ingredients

2. Rice Bhakri

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About Mooga Gathi with Rice Bhakri

Instructions

Ingredients

Instructions