nachni bhakri recipe | Authentic Maharashtrian nachni bhakri | hand rolled nachni bhakri made without ghee | healthy Maharashtrian nachni bhakri | with 27 amazing images.
nachni bhakri recipe | Authentic Maharashtrian nachni bhakri | hand rolled nachni bhakri made without ghee | healthy Maharashtrian nachni bhakri is a simple, wholesome enriched Indian staple. Learn how to make Authentic Maharashtrian nachni bhakri.
Bhakri is an unleavened bread commonly prepared in Maharashtra and Gujarat, as well as in other states like Rajasthan. It is what you could call a very ‘homely’ comfort food, with a dense texture and rustic flavour. It can be made with a variety if flours like bajra flour, jowar flour, rice flour etc. Here we present to you Authentic Maharashtrian nachni bhakri.
Made of ragi flour, a couple of bhakris along with any sabzi, thecha or pickle is sure to keep you satiated till your next meal. It is however very important to serve the hand rolled nachni bhakri made without ghee hot and fresh off the tava as it will become hard when it cools.
Nachni flour is one flour which reaps many health benefits too. It is brimming with calcium and phosphorus which is a key nutrient in bone strengthening process. The high fibre and protein in ragi flour is perfect for those aiming weight loss and for all endurance athletes too. Diabetics and heart patients can benefit from the fiber in healthy Maharashtrian nachni bhakri too!
Tips for nachni bhakri. 1. Serve Authentic Maharashtrian nachni bhakri with green chilli thecha. See how to make green chilli thecha. 2. Serve Authentic Maharashtrian nachni bhakri with red chilli thecha. See how to make red chilli thecha. 3. Maharashtrian's don't add salt to their bhakri. 4. The water must be hot when added to make the dough. 5. Using the palm of your hand press down gently on the bhakri and roll it in a clockwise direction.
Enjoy nachni bhakri recipe | Authentic Maharashtrian nachni bhakri | hand rolled nachni bhakri made without ghee | healthy Maharashtrian nachni bhakri | with step by step photos.
Afruity delight that is low in calories yet very tasty. Fresh pineapple puree perks up the flavour,however you need to cook it with sugar to get the real flavour.
dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread | with 35 amazing images.
dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread is a sure-shot winner in most Maharashtrian households. Learn how to make Maharashtrian thalipeeth.
To make dhapate, in a deep bowl, add jowar flour, whole wheat flour, besan. Bajra flour, rice flour, onions, coriander, sesame seeds, turmeric powder, coriander powder, prepared paste and salt and knead into a soft dough using approx. 1 cup of water. Divide the dough into 9 equal portions. Take a butter paper and place it on a clean, dry surface, put a portion of the dough on it and keep tapping to form a circle of 175 mm. (7”) diameter thin circle using wet hands. Using your index finger make holes at intervals. Heat a non-stick tava, grease it with ½ tsp of oil, place the butter paper on it and remove the butter paper gently. Put 1 tsp oil evenly over it. Cover with a lid and cook on a medium flame for 2 minutes or till it is cooked well. Flip and use more 1 tsp of oil evenly over it and cook from both the sides till light brown in colour. Repeat steps 3 to 8 to make more 8 more thalipeeths. Serve immediately with thecha and curd.
Indian dahi dhapate has been made with love and care in Maharashtrian homes since several generations, and is a dish that instantly connects a person with memories of home, childhood, mom’s cooking and such sentiments. This wholesome dish is made with three different flours – jowar, whole wheat and besan. It is excitingly flavoured with lots of onion, garlic and coriander, which not only give an irresistible flavour and aroma but a lovely mouth-feel too.
You can go a step further and improvise this Maharashtrian thalipeeth to your taste, by adding flavourers like mint, cumin seeds, or any other spices and seeds of your choice. Likewise, you can also make a paste of garlic and green chillies if you do not want to add them chopped. Sometimes, chopped green chillies can be irksome especially if kids will also be having the thalipeeth.
By the way, in case you are wondering why the dish is called dhapate (which means slap or pat), your doubts will be dispelled once you read the procedure. This pancake is shaped by patting the dough with the hand. Earlier, they used to pat it directly on the hot tava with wet hands, but to make it easier we have shown you how to pat it on a butter paper and then transfer to the tava. This is much easier.
Enjoy this authentic Maharashtrian multigrain flatbread hot and fresh to relish its satiating taste and texture. It is homely and satisfying, guaranteed to please both young and old. Serve dhapate with accompaniments like green chilli thecha or red chilli thecha, onion tomato koshimbir, tendli ka achaar and white butter.
Tips to make thalipeeth. 1. Wet your hands to tap the thalipeeth dough it would be easier to spread. 2. You can add sesame seeds on top of the thalipeeth, it's optional. 3. You can use cotton cloth or plastic sheet instead of butter paper to make thalipeeth.
Enjoy dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread | with step by step photos.
amboli recipe | Maharashtrian amboli | easy Malvani amboli | with 51 amazing images.
amboli recipe | Maharashtrian amboli | easy Malvani amboli is a pancake made with rice and urad dal. Learn how to make Maharashtrian amboli.
To make amboli, clean and wash the rice. Drain, add 3 cups of water and soak the in a deep bowl overnight. Clean and wash urad dal. Drain, add 2 cups of water and fenugreek seeds and soak the in a deep bowl overnight. Next day, drain the rice and wash it once again. Combine the rice, salt and ½ cup of water and blend in a mixer to a smooth paste. Transfer the rice mixture into a bowl. Also drain the urad dal, wash it once again and blend in a mixer without using water. Add this urad dal mixture to the bowl containing rice mixture and mix well. Add ½ cup water and salt and mix well. Heat a non-stick pan and grease it with ½ tsp of oil. Pour a ladleful of the batter on it and spread in a circular manner to make 125 mm. (5”) diameter round. Cover with a lid and cook for 1 minute. Open the lid and spread ½ tsp of oil along the edges. Flip over, again cover and cook on the other side for 30 seconds. Repeat steps 9 to 13 to make 9 more amboli. Serve hot.
Easy Malvani amboli is a famous breakfast which can also be had as an evening snack which can be enjoyed with a cup of tea. While mixed dal amboli is also quite often made, here we have made it with rice and urad dal.
This pan cooked Maharashtrian amboli is super tasty without use of any seasoning. It is yet sure to steal your hearts with its irresistible aroma, tongue-tickling taste and amazingly soft texture.
As a variation, we have also shown how to make amboli uttapam. This makes use of finely chopped onions, tomatoes, green chillies and coriander as flavour and texture enhancer. You can serve this with coconut chutney.
Tips for amboli. 1. The rice and urad dal has to be soaked overnight. So plan for it in advance. 2. Methi seeds help in fermentation. So do not miss out on this important ingredient. 3. Remember to blend the rice and urad dal till smooth. Half blended grains might spoil the taste of amboli. 4. The batter should not be very thick nor very thin. It should be of pouring consistency.
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