Chawal Bhakri
by Tarla Dalal
chawal bhakri recipe | rice flour bhakri | Maharashtrian Tandlachi bhakri | rice roti | with 15 amazing images.
chawal bhakri recipe | rice flour bhakri | Maharashtrian Tandlachi bhakri | rice roti is a traditional Maharashtrian roti which seemingly has no use of spices or masalas and is yet absolutely delightful. Learn how to make Maharashtrian Tandlachi bhakri.
To make chawal bhakri, heat 1 cup of water and salt in a deep non-stick pan and allow the water to come to a boil. Once the water boils, add the rice flour and mix very well. Switch off the flame and cover with a lid and keep aside for 15 minutes. Knead the dough well. Divide the dough into 5 equal portions. Roll a portion of the dough into a 200 mm. (8”) diameter thin circle using a little rice flour for rolling. Heat a non-stick tava (griddle) and cook the roti on a medium flame till both the sides are cooked. Repeat steps 4 and 5 to make 4 more bhakris. Serve immediately with red chilli thecha.
The pure taste of cooked rice flour is soothing and satiating at the same time! You will really enjoy this Maharashtrian Tandlachi bhakri made with a dough of cooked rice flour. While we have added salt in this recipe, many Maharashtrian families makes its authentic version without the use of salt.
This rice flour bhakri dough is not made like most roti or bhakri dough. In this recipe, rice flour is cooked with water and this is what lends a unique soft texture to these rotis.
Although you might have some slight difficulty in rolling the rice roti initially, you will get the hang of it within a few bhakris and then it will be a breeze! Traditionally these rotis are rolled also in a different way. Instead of rolling pin, they are patted with fingers and rolled to perfection. These are really soft and yummy and combine perfectly with spicy Red Chilli Thecha.
Tips for chawal bhakri. 1. After adding the rice flour to water at step 2 mix it continuously with the help of a wooden ladle. A steel ladle is usually not preferred as the dough may stick to it. Ensure that there are no lumps in it. 2. Knead the dough very well after keeping it aside so that it becomes smooth and rolling becomes easier. 3. Since rice flour has a tendency to harden over time, serve these bhakris immediately on preparation.
Enjoy chawal bhakri recipe | rice flour bhakri | Maharashtrian Tandlachi bhakri | rice roti | with step by step photos.
Chawal Bhakri recipe - How to make Chawal Bhakri
Preparation Time: Cooking Time: Total Time:
Makes 5 bhakris
For Chawal Bhakri
1 cup rice flour (chawal ka atta)
salt to taste
rice flour (chawal ka atta) for rolling
For Serving With Chawal Bhakri
red chilli thecha
For chawal bhakri
- For chawal bhakri
- To make {span class="bold1"}chawal bhakri{/span}, heat 1 cup of water and salt in a deep non-stick pan and allow the water to come to a boil.
- Once the water boils, add the rice flour and mix very well. Switch off the flame and cover with a lid and keep aside for 15 minutes.
- Knead the dough well. Divide the dough into 5 equal portions.
- Roll a portion of the dough into a 200 mm. (8”) diameter thin circle using a little rice flour for rolling
- Heat a non-stick tava (griddle) and cook the roti on a medium flame till both the sides are cooked.
- Repeat steps 4 and 5 to make 4 more bhakris.
- Serve the {span class="bold1"}chawal bhakri{/span} immediately with red chilli thecha.
Like Chawal Bhakri
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Method for Chawal Bhakri
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To make chawal bhakri recipe | rice flour bhakri | Maharashtrian Tandlachi bhakri | rice roti | put 1 cup of water in a deep non-stick pan.
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Add salt. While we have added salt in this recipe, many Maharashtrian families makes its authentic version without the use of salt.
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Allow the water to come to a boil.
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Once the water boils, add the rice flour. This step is important to make the dough of rice flour bhakri and also make rolling easier as rice flour is devoid of gluten.
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Immediately mix very well with the help of a wooden ladle. A steel ladle is usually not preferred as the dough may stick to it. Ensure that there are no lumps in it.
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Switch off the flame and cover with a lid and keep aside for 15 minutes. This helps in thickening of rice flour and form a lump like a dough.
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This is what the rice flour looks like after 15 minutes.
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Knead the dough of Maharashtrian Tandlachi bhakri well with your hands.
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Divide the dough into 5 equal portions.
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Take a portion of the dough and flatten it by patting it in between your 2 palms. This is how it will look like. Use a little flour if required.
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Roll it into a 200 mm. (8”) diameter thin circle using a little rice flour for rolling. You can also roll the roti by patting it with your fingers and hand, instead of using a rolling pin.
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Heat a non-stick tava (griddle) and place the uncooked bhakri on it.
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Cook the rice roti on a medium flame till both the sides are cooked.
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Repeat steps to make 4 more chawal bhakris | rice flour bhakri | Maharashtrian Tandlachi bhakri | rice roti |
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Serve chawal bhakri | rice flour bhakri | Maharashtrian Tandlachi bhakri | rice roti | immediately with red chilli thecha.
Tips for chawal bhakri
-
After adding the rice flour to water at step 2 mix it continuously with the help of a wooden ladle. A steel ladle is usually not preferred as the dough may stick to it. Ensure that there are no lumps in it.
-
Knead the dough very well after keeping it aside so that it becomes smooth and rolling becomes easier.
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Since rice flour has a tendency to harden over time, serve these bhakris immediately on preparation.
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Apply little melted ghee over chawal ki bhakri and pair it with some tilachi chutney to enjoy this delicious combo.
| Energy | 100 cal |
| Protein | 1.6 g |
| Carbohydrates | 21.8 g |
| Fiber | 0.7 g |
| Fat | 0.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 0 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 0 mg |
| Folic Acid | 1.1 mcg |
| Calcium | 2.7 mg |
| Iron | 0.1 mg |
| Magnesium | 9.5 mg |
| Phosphorus | 26.7 mg |
| Sodium | 0 mg |
| Potassium | 20.7 mg |
| Zinc | 0.2 mg |
Nice good for health best 0 cholestrol
I made Rice flour Bhakri as per your recipe. My younger son who never eats rice, liked this Bhakri so much that now a days he insists for Bhakri instead of Chapati........Thanks.