Kanyachi Bhakri/Onion Bhakri
Rice/Rawa/Jowar flour combined with simple ingredients to form a yummy pancake. Can be made completely gluten free as well.
Kanyachi Bhakri with ‘loni’ or homemade whipped butter is all deliciousness in your mouth. The hands-on time for this is very little and requires no preparation in advance. You just soak the flour for 10-15 minutes, add all the other ingredients and cook it on the griddle. That is it!
In Goa, people usually make this with rice flour. But I normally try and make it with Jowar/Sorghum flour combined with a little bit of semolina. It tastes great in both the ways. This is one evening snack that our kids ate growing up too. I would alternate between Jowar and Nachni(Finger Millet) for them, of course minus the chilli when they were very little.
- Rice/Jowar Flour - 1.5 cups
- Semolina/Sooji/Rawa - 1/4th cup
- Water - 2 cups + 1/4th cup
- Onion - 1 medium, chopped fine
- Cumin Seeds - 1.5 tspn
- Green Chillies - 2, slit vertically then cut into 2 parts
- Shredded coconut - 2 tblspn
- Coriander leaves - From about 5 strands, chopped
- Turmeric Powder - 1/4th tspn
- Sugar - 1 tspn (Optional)
- Salt - to taste
- Oil - For making Bhakri/Pancake
- 1) Combine the flour with Semolina and water and soak for about 15 minutes.
- 2) Add the rest of the ingredients minus the oil. Combine to form a texture shown in the first picture below.
- 3) Heat a griddle with some oil over medium flame. Transfer about 2 handfuls of this mixture on the griddle and spread it out carefully to make a bhakri/pancake. Drizzle some oil on the top and along the sides.
- 4) Cover with lid as shown in the second picture below. Let cook till the bottom side appears to be cooked about 2-3 minutes. Remove the lid. Carefully flip over to not let it break and let cook on the other side uncovered for 2-3 more minutes until done. Serve hot with a dollop of ghee or homemade whipped butter.
- Servings: About 5
- Instead of using flour, you may make this using semolina itself.