Rice Roti Recipe Or Tandlachi Bhakri Recipe, Easy Rice Roti Recipe

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Rice bhakari or roti are made from rice flour. The rice flour is a form of flour made from finely milled rice.

Rice bhakari is prepared all over Maharashtra, konkan and coastal reason, rice being a staple food in these region. Rice roti is also prepared in East Indian (Mumbaikar) families.

Rice rotis are prepared in two method, first method is directly kneading the rice flour, salt and water and preparing a soft dough and the other method is boiling water in a pan adding salt and oil, then add rice flour stir and cook for few minutes and then remove and knead to dough, this method is known as ukahal.

We East Indians (Mumbaikar) prepare the rotis in ukhal method, this method of preparation keeps the rotis soft and are easy to digest. Can serve this rotis with mutton or chicken curries, fish curries or veggies.
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Step By Step Method

1. In a pan put water, salt and oil and let it boil.
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2. Give a nice boil to the water.
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3. When the water boils, add rice flour to it.
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4. Stir the flour mixture well.
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5. Cook the mixture on slow flame for five minutes.
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6. Knead the flour adding little water and prepare a soft dough.
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7. Dough should be kneaded properly and should be soft texture.
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8. Take a small ball size dough.
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9. Evenly roll it with both palms and flatten it.
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10. Wet the hand and also the surface, then expand it a bit by keeping it on a wet surface and pressing with your hand and palm.
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11. Then gently roll the roti as you press its edges till pressed fine and measures about 6 to 8 inches in diameter, make sure the bhakri is evenly flattened.
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12. Heat a griddle or tava, lift gently with both the hands and transfer it onto the heated griddle with the top surface up, immediately spread little water all around the top, as the water evaporates, in about 10 seconds or so.
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13. Flip it over, and cook the other side.
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14. Cook the bhakri both the sides until you see black spots on them and cooked well.
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15. Bhakari or roti is ready to serve.
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Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3-4

 Ingredients:
2 cups rice flour
2 cup water
1 tsp oil
salt to taste

 Method:
  1. Take a pan add water, salt and oil and allow it to boil.
  2. Now add the rice flour and mix and place the lid and allow to cook for 3 minutes and off the flame. 
  3. Cover the dough and keep aside for 5 minutes so that it becomes soft.   
  4. Now put the dough in a big flat bowl and knead thoroughly adding generous amount of water, till the dough is similar to that of chapati dough texture, again cover the soft dough and set aside for 15-20 minutes allowing it to rest.
  5. The rice dough is ready to prepare the roti or bhakari. 
  6. Place a griddle or tava on the gas to heat. 
  7. Break a lemon sized piece from the dough and shape it into a ball. 
  8. Wet the hand and also the surface, then expand it a bit by keeping it on a wet surface and pressing with your hand and palm, then gently roll the roti as you press its edges till pressed fine and measures about 6 to 8 inches in diameter, make sure the bhakri is evenly flattened.
  9. Lift gently with both the hands and transfer it onto the heated griddle with the top surface up.
  10. Immediately spread little water all around the top, as the water evaporates, in about 10 seconds or so, flip it over.
  11. Turn over and roast the other side too.
  12. Cook the bhakari both the sides until you see black spots on them.
  13. Bhakri or roti is ready to serve
Tags:
Indian recipe, Maharashtrian recipe, East Indian (Mumbaikar) recipe.

 Author:
Mrs Smiley. B. Sarabical.


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