RICE BHAKRI
Ingredients
Rice flour 2 cups + cup
Salt to taste
Sesame seeds (til) as required
Method
1. Take the rice flour in a bowl. Add salt and warm water and knead into a soft dough.
2. Divide into four equal portions and roll into balls.
3. Sprinkle some rice flour on the work top and place a dough ball on it and roll into a round bhakri carefully.
4. Heat a tawa to medium hot, place the bhakri over and dab a little water on top. Cover and cook for a minute. Flip over and cook till both the sides of the bhakri are evenly cooked.
5. When almost cooked apply til seeds on top. The bhakri should be soft and fluffy.
6. Serve hot.
SABUDANA THALIPEETH
Ingredients
Sago (sabudana) 1 cup
Potatoes, boiled and grated 2 large
Green chillies, finely chopped 2-3
Fresh coriander leaves , finely chopped 2 tablespoons
Cumin seeds 1 tablespoon
Salt to taste
Roasted peanuts, crushed cup
Ghee 4-5 teaspoons
Method
1. Wash and drain sabudana, sprinkle a little water and keep it covered for forty-five minutes.
2. Loosen the sabudana grains and transfer into a bowl. Add potatoes, green chillies, coriander leaves, cumin seeds, salt and crushed peanuts and knead well.
3. Heat a tawa. With wet hands take a portion of the sabudana mixture and spread it on the tawa as thin as possible. Make a few holes and put some ghee in the holes and also around the thalipeeth.
4. Flip over when the underside is light golden and cook till the other side is cooked equally golden.
5. Serve hot with any chutney of your choice.
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