Were you a kid that despised getting up in the mornings for school but would be up at 5:30 am on weekends? Well, I was! It is not that I hated school, but it just seemed like a chore to get up so early for it! There have been many times that my mom had to sprinkle water on my face to wake me up 😀 But then came the weekend! It meant watching Charlie Chaplin, Laurel and Hardy, Tom and Jerry, Mowgli, Potli Baba ki, and playing with my little brother! So much to look forward to and so many reasons to wake up too! LOL. But on most Sundays there was another reason, kandyachi bhakri.Â
I wouldn’t say I was a picky eater as a kid! But I definitely was not a breakfast person. Remember that one person in school who would faint during assembly? I was that person! 😀 Because I just hated breakfast! Even drinking a glass of milk was as hard as climbing Mount Everest for the little me! But the one breakfast I loved was kandyachi bhakri. My mom did not have to ask me twice to eat it! She would make it on most Sundays. I loved the crunchy outside, soft inside, dipped in ketchup, dancing in my mouth to the music of Charlie Chaplin.
I work weekends, and on weekday mornings I need to be out of the house by 6:30 am. So most mornings I am running like a chicken with its head cut off! The current situation has given me some time to slow down. Since I was home today and it is a Sunday, I thought of reliving this old childhood memory by making kandyachi bhakri. It tasted great! The only thing missing were my mom’s love filled finger indents on the bhakri…Â
What you will need:
| Ingredients | Quantity |
|---|---|
| Chopped Onion | 1 cup |
| Fresh Grated Coconut | 3/4 cup |
| Freshly Chopped Cilantro/Coriander Leaves | 1/4 cup |
| Green Chilies | 4 (can be adjusted per your spice level) |
| Oil | 6 tablespoons |
| Raw Rice | 1 1/2 cup |
| Salt | 1 teaspoon |
| Water | 1 1/2 cup |
How to make it:
- Take the rice and grind it into a coarse powder in the mixer. Remove 3/4 of it and grind the remaining into a fine powder.
- In a mixing bowl, add the ground rice flour, fresh coconut, chopped onions, salt, chopped coriander leaves, and chopped chilies.
- Add water, little at a time, until the mixture comes together. The mixture should not be runny but should hold it self together.
The batter should hold together - Heat a frying pan. Add 1/2 tablespoon oil onto the pan.Â
- Once hot, add 1/4 of the mixture onto the pan and spread it with your hands as shown below. Make a 1/2 inch thick bhakri.
Spread the bhakri carefully - Tip: Be careful with this step. If you do not feel comfortable with this process, just use a ladle to spread the mixture.Â
- Cover and let it cook for around 2 minutes.Â
- Remove the cover and carefully flip the bhakri. Add another 1 tablespoon of oil.
- Cook it till done.
- Serve with chutney or ketchup.Â