Saturday, 3 November 2012


  • Bhakri (भाकरी bhākrī or Dhebra) is a round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Maharashtra, Gujarat,northern Karnataka and Goa. It is coarser than a Chapati and can be compared to a British biscuit with respect to hardness.  This is recipe of bhakri made with rice.

  • Here, bhakri is made with rice flour and a bit of leftover rice with a veggie combo.  This nutritious recipe is as follows

Ingredients required

  • Half cup of grated carrot
  • 4 tsp of finely chopped methi leaves
  • 4 tsp of finely chopped beans, cauliflower
  • Salt, to taste
  • 1 tsp chilly powder
  • 1 tsp dhanya powder
  • 1 tsp ginger-garlic paste
  • 1 tsp garam masala powder
  • One cup of leftover rice
  • Two cups of rice flour
  • 8 tsp of oil


Blend the leftover rice without adding water.
Mix vegetables and salt, chilly powder in a bowl.  Add blended rice paste and mix well. 

This is followed by adding rice flour and kneading the dough such that it follows the consistency of chapathi dough

Flat them with your oil-greased hands on a plastic sheet and cook them on a tawa, drizzling with oil.

Rice bhakri is ready to serve with any chutney of your choice along with sambhar.

Idly ki tikka

   As anybody could easily guess, the below pic is idly ki tikka, a fat-free evening snack which is also awesome in taste and is prepared with left over idly's........  Isn't that a wonder? 

Ingredients required

  • 4-6 leftover idly
  • 2 tsp hung curd
  • 1 tsp tandoori masala
  • 1 tsp ginger-garlic paste
  • Pinch of black salt
  • Salt, to taste
  • Half tsp chilli powder
  • 1 tsp dhanya powder
  • 1 tsp garam masala
  • Pinch of haldi


Idly used here is hard natured.  Tip to cook hard natured idly (rather than soft, spongy types) is to overcook them.  We are avoiding normal soft types because they can get tooo soggy when marinated with masalas.  Take idly, cut into  squares and marinate them with above said masalas.
   First mix masalas very finely

Then add idly pieces, marinate for five to six hours.

Place them in grill skewer.  Alternatively, one could also shallow fry/ deep fry in tawa.

Cook at 200 degree celsius for 15-20 minutes

Serve with mint chutney. 
Very yummyyyyyy

Vangi kojju (Eggplant kothsu)

This awesome south-indian sidedish can be had with dosa, idly and pongal

Ingredients required

  • 150 gm of brinjal, cut into small pieces
  • 100 gm of finely chopped onions
  • 100 gm of finely chopped tomatos
  • 1/4 cup of moong dal
  • 2-3 green chillies
  • 3 tsp oil
  • 1/2 tsp rai
  • 3 tsp finely chopped onions
  • One red chilli finely broken
  • 4-5 curry leaves
  • 4 tsp of thick tamarind extract
  • 1/2 tsp of sambhar powder


Soak moong dal for half an hour,  wash them and set aside
Mix onions,moong dal,  tomato, brinjal pieces with green chillies and pressure cook for about 2-3 whistles.  Mash them using dal masher

In a separate kadaai, add oil and temper with rai, red chilli, curry leaves and onions.  Saute well

To above mixture, add mashed dal, tamarind extract and sambhar powder.  Cook on a simmer flame, add salt to taste.  Turn off the stove after ten minutes

 Garnish with coriander leaves.  Serve hot with idly.


   I made this for diwali. Came out very good and crispy.

Ingredients required

  • 5 cup rice flour
  • 1 cup urad dal powder (roast urad dal in tawa for five to ten minutes and then powder it)
  • Half tsp salt
  • Half tsp hing
  • One tsp whole jeera
  • One big dollop of butter and vanaspathi
  • Oil, for deep frying
  • Murukku achhu 


Mix all ingredients like flour, urad dal powder, jeera, salt, hing.  Mix well and lastly add butter, vanaspathi.  Sprinkle water little by little and knead into a dough (with consistency slightly watery than that of chapathi aata dough)
 Fill them up in murukku achhu and deep fry
Store in airtight container


Tips for starters

  • Mix all dry ingredients for dough first and then rub in butter, vanaspathi evenly.  If not, salt will get distributed ununiformly
  • If the dough becomes tooo hard, then it will yield a greater pressure to get initial forms from achhu.  In that case, sprinkle some water and knead the dough again, so that it becomes slightly watery
  • If the fried murukku is too hard, try adding little more butter to the dough and knead it.
  • If the fried murukku becomes less crispier, then the dough is tooo watery, so sprinkle rice flour, knead again, then continue deep-fry with altered dough
  • The murkuu obtained in this recipe is slightly between white and brown colour.  This is because we didnt roast urad dal for a longer time.  If you wish ur murukku to be of completely brown coloured, roast urad dal till it browns and then grind it to powder form. 

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