Ingredients
3 Cups of Ponni Boiled Rice or any Boiled Rice. Washed and soaked for at least 3 hours or overnight.
2 tsps Salt
2 cups of scraped Coconut
Banana Leaves, washed and wiped to have them dry.
Method:
Grind the soaked rice dry adding little salt. Add scraped coconut to the batter and then spread required quantities onto the banana leaves. Don’t make them too thick. On top of the batter put another banana leaf. Make as many as you can.
Heat a Tawa, When the Tawa is hot, place the banana leaf with the batter in it on the tawa. When the Banana leaf at the bottom slightly burns, turn it over and fry on the other side. Remove the banana leaves and fry the bhakri till you get a slight burnt texture. Remove
Variations and consumption:
The same batter if you add scraped jaggery will become a sweet dish.
You can cut the Bhakri in four or six parts. The Bhakri is a good accompaniment for any thick curry, Pork Sorpotel, Pork Bafat etc.
You can also have this for breakfast or afternoon tea. Cut each part in the middle to make a pocket. Apply Ghee and sugar and eat it. You can also eat it with any syrup or ginger preserve.
Cooking With Dexter 