Making this roti in large quantity requires skill, energy and patience. These rotis are a part of regular meal in North Karnataka, Maharashtra and Andhra Pradesh and they pat the rotis with their hands. Nalini aunty, our neighbor in mom's place is from Dharwad and they make and sell homemade Bhakris. She prepares the rotis with such grace and ease that it is a pleasant sight to watch her pat perfect round rotis in minutes. I have acquired this recipe from her and it is pretty easy once you get the hang of it. All my rotis puffed up beautifully and tasted perfect with Bharli Vangi(Stuffed brinjal), thanks to her.
This post is a part of Culinary Hoppers blog hop for the month of March and theme is Maharashtrian dishes. Since hot Jowar Bhakris and Bharli vangi (stuffed eggplant curry) are my DH's favorite, I chose these dishes. The traditional way of making Jowar Bhakris/Jwarichi bhakri is cooking the flour with salt in boiling water and patting them with hands into rotis once cooled down. I found the recipe I got from aunty is way easier than the traditional way. Also, I learnt the patting technique from the video in madhurasrecipe.com
Jowar contains no gluten and it is very hard to get rotis without breaking while making them for the first time. I had more than few failures before and was able to make rotis once I learnt how to roll them without breaking. The rice flour has been added to the dough to bind the mixture. You can skip it if you wish but it really helps if you are trying Jwarichi bhakri for the first time.
|Nutritional Information (Approx) (per serving)|
|Jowar flour / Sorghum flour||2 cups + more|
|Rice flour||2 tablespoons|
Boil some water in a pot. Mix Jowar/Sorghum flour, rice flour and salt.
Add the boiling water little by little and mix the dry ingredients with a spoon. Once the dough seems moist enough, knead the dough with your hands.
If the dough is too hot, let it cool to the temperature that you can handle. If you the dough seems too damp, add a little more flour and knead.
Knead the dough for about 6-7 minutes till the surface of the dough looks smooth and is not sticky anymore.
If you are making the bhakris right away, divide the dough into small parts and roll them to a round ball.
Dust the surface with some flour where you are going to tap the dough. Take a ball of dough, flatten it with your palms.
Place the flattened dough on the dusted surface and start patting with your right palm and try to fix the cracked sides with the left. It feels a little difficult at first but once you get the hang of it, it's pretty easy.
Heat a tawa or dosa pan, place the patted dough on the pan (tapped side down).
Let it cook for a minute while you pat the roti with a rounded wet cloth so that the roti cooks well and doesn't turn dry.
Flip the roti and cook for another minute. Place the roti directly on the stove flame, make sure the flame is medium-high. If there are no cracks, the roti will puff up beautifully.
Serve hot with a curry/gravy, a raw onion and some fried green chillis.
* Adding boiling water is a must. You can let the dough cool to warn before kneading the dough.
* You can increase the flame to high and cook the roti on tawa itself if you are making rotis on electric stove. They will still puff up.
Do check these amazing posts of Maharashtrian dishes from my fellow Culinary hoppers: