Rice Bhakri

Always wanted to make this for a while and now I’m a bit more confident thanks to my wife teaching me how to make Akki Rotti. It’s pretty simple – just use rice flour and boiling water to knead a dough that’s pretty soft and yet pliable enough so that you can pat out a circle with your hands itself. Anyway I did follow a recipe here. It came out pretty well, but I do want to add a few points for next time.

• Water boiling hot is all well and good but then you can’t touch the dough so you have to use a spoon to mix it, until it cools down at least.
• Pat it out directly on the pan you’re using if you’re doing it for the first time. It saves you the trouble of transferring it from a plastic sheet.
• Use 2 pans side by side if you can. So that you can cool one pan down to pat down more bhakris. With a single pan, it might be too hot.
• The edges kept breaking, so I’m assuming the dough was too dry – but I don’t know for sure. Need to experiment some more.
• A bit of oil while cooking always helps – but its not at all needed.

Eating this with Zunka is a nice combination and I enjoyed it.

Semiya Dosa

Made this today as was bored of making the same old stuff. It came out really well. I added a little onions to it to get a different flavor and that worked well.

The only tip here is that the semiya needs to be really well soaked so its not crispy at all. If it’s not it can be crispy when eating it which in combination with the softer dosa might not be ideal.

Also don’t expect to pour this like a normal dosa. Drop a blob or two on the hot pan and spread it with a spoon so it takes the shape of the pan.