Ingredients
- Rice Flour: 1 cup
- Water: 1 cup
- Salt: to taste
- Mixed vegetables : 1 cup
Preparation
Boil water in a pan, add a pinch of salt, and reduce the heat.
Gradually add rice flour while stirring continuously to avoid lumps.
Mix well and cook for 2-3 minutes until the mixture forms a dough.
Cover and let it cool slightly.
Transfer the dough to a clean surface, add vegetables and knead it until smooth and pliable.
If the dough feels dry, add a few drops of water and knead again.
Divide the dough into equal portions and roll each into a ball.
Flatten each ball using your hands or a rolling pin, dusting lightly with rice flour to prevent sticking.
Roll out to a thin, even circle (approximately 6-8 inches in diameter).
Heat a tawa (flat griddle) over medium heat.
Place the bhakri on the tawa and cook for about 1-2 minutes on each side until lightly golden spots appear.
Flip and press lightly with a cloth or spatula for even cooking.
Serve hot with curry, chutney, or ghee for a wholesome meal.
Servings: Makes 4-5 bhakris.
Notes
- Rice bhakri is gluten-free and best enjoyed fresh.
- Knead the dough well to prevent cracking while rolling.
- Adjust water while kneading to achieve the right consistency.
