Name: Tandul or Rice Flour Bhakari recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Rice Flour – 1 1 /2 cup (Good quality rice flour); Oil/Ghee – ½ tbsp (optional); Salt to taste; Water – 1 cup or as required

ABOUT Tandul or Rice Flour Bhakari RECIPE

Traditionally bhakari is prepared using variety of millet flours, rice flour, salt and hot/warm water and cooked on griddle and then directly on chulhas or Chul. It is best served hot with Chilli Techa or any spicy veg, non-veg curry. It is gluten free Indian flat bread and staple food in Maharashtra, Gujarat, South region. Bhakri is a filling and wholesome and also called as farmers food as requires less time for preparation, goes well with almost everything.

Instructions

In a pan, add ghee, water and salt. Let it boil. Once boiled, add rice flour slowly and keep mixing till it forms a dough. Do this on a low flame. (If required add more warm water)
Switch off the flame. Cover and keep aside for 10 minutes. Mix it well until semi-soft dough.
Divide a steamed dough into 7-8 equal balls.
Dust rolling board with some rice flour and start rolling a dough ball into thin bhakari. Or flatten it using finger tips.
Lift the roti or bhakari and invert it on a hot non-stick pan or griddle. Brush, it with some water. Cook on a medium flame for 2 minutes.
Flip over and roast it from another side for 2 minutes.
Using cloth or spatula apply some pressure on bhakari edges allow it to puff. Cook this way from both the sides. Or roast it direct on gas heat from both the sides until puffs up.
Remove. Serve hot.

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