Rice Bhakri with Tomato Gojju

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.

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.

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.

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.

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.

Thicken and Finish

• Reduce the heat to low, cover the pan, and let the gojju simmer for 10-12 minutes.
• The gravy will thicken, and you will notice oil separating at the edges, which indicates it's cooked well.
• Taste and adjust seasoning if needed; you may add more salt or jaggery to balance the flavors.

Garnish and Serve

• Turn off the heat and garnish with freshly chopped coriander leaves.
• Let the gojju rest for 5-10 minutes before serving to allow the flavors to meld.
• Serve hot with steamed rice, dosa, idli, or chapati.