Tuesday, January 17, 2012

Red Pumpkin Bhakri (pancake)


“Bhakri” is a term used for round, flat Indian bread and is generally thick and not very soft. Different parts of India prepare their own variety of "Bhakri".

The GSB community or the Konkani speaking community of Mangalore and Udupi are familiar with “rawa bhakri” which we normally have for breakfast or for evening snack.
Unlike chapattis, these Bhakris are made by flattening the dough by hand directly on the hot tawa or the griddle.

Red Pumpkin Bakri is very similar to “Rawa Bhakri”. The addition of the red pumpkin not only gives a good texture to the Bhakri but also lends a subtle sweetness without the addition of sugar and makes for a healthy and a tasty breakfast.


Red Pumpkin Bhakri



Ingredients:

Grated Red Pumpkin
4 cups
Grated coconut
½ cup
Fine Sooji (semolina)
21/2 cups
Wheat flour
½ cup
Asafoetida
½ tsp
Green chilies (chopped)
3-4
Salt
As per taste
Oil
For shallow frying
Water
For dough


Method :

  1. In a bowl, crush green chilies, asafetida and salt together.
  2. Add the grated coconut and mix well with your hands.
  3. Next add the grated pumpkin, semolina and the wheat flour. Mix all these ingredients well and add water a little at a time to form a soft pliable dough. Keep it aside.
  4. Heat a griddle or a tawa. Smear it with oil.
  5. Now, take a small ball of the dough and place it on the tawa/gridle and flatten it with your hands evenly. To prevent the dough from sticking to your hand, dip your fingers in a bowl of water and then flatten them into small “bhakris” or pancakes.
  6. Dribble a little oil on the sides and fry on both sides on a medium flame until brown spots appear.
  7. Follow the same procedure for the remaining dough.
  8. Serve hot.
Serves: 4
Makes : 16 Bhakris (depending upon the size)


Ingredients for Red Pumpkin Bhakri
Ingredients for Red Pumpkin Bhakri
Grated Red Pumpkin Bhakri 9
 Grated Red Pumpkin

 Red Pumpkin Bhakri Dough
 Red Pumpkinn Bhakri Dough


Note :

  • This is an excellent breakfast dish. It has to be eaten hot. It is generally eaten with a dollop of white butter. But any chutney of your choice also goes well with it.
  • Before grating the pumpkin, wash it and remove the seeds. Peeling the skin is not necessary.
  • The size of each bhakri that I prepared was roughly 3'' in diameter. 
  • You can increase the quantity of grated coconut if you so desire.

12 comments:

  1. Wow pancake with pumpkin sounds like a lovely idea...interesting

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  2. Irresistibly Yummy Pumpkin Pancakes Dear.This is in my do-list for a long time. I use pulsed Pumpkin in this recipe.

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  3. very interesting recipe, pancakes sounds delicious..

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  4. this recipe is very new to me...stepwise pics r really useful...thanks for dropping by my blog

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  5. Something very new to me, looks great.

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  6. your recipe is too good..will surely try..
    Tasty Appetite

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  7. This comment has been removed by the author.

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  8. I made bhakri once from another friend's blog and it tasted swell - it is like our south Indian delicacy Adai - Looks really appetizing, Shoba! Following you dear - Please do stop by my blog and love if you would follow back :)cheers, priya

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  9. This sounds really amazing! Nice recipe with yellow pumpkin!

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  10. Awesome recipe,looks so tasty.Thanks for sharing.

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  11. Lovely preparation but fairly new to me ... Addition of pumpkin makes it even more delicious..:)
    Loved it..
    Following U ...
    Reva

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  12. wow thats healthy pan cake,luks delish...

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