A SCRUMPTIOUS, FLAVOURSOME KONKANI BLACK GRAM PANCAKE
I can never forget the taste and texture of the yummy kharkhari bakris my mother would make in the morning for us hungry kids. Often, the aroma of roasting bakris wafting from the kitchen would bring us scrambling to the dining table together with our father, where we would sit dipping hot pieces of fresh bhakris in curd chili chutneys or in salted dry chili chutneys, munching, our faces shining in joy. This high protein, balanced carb dish is a must-be-eaten breakfast for all food lovers, so delicious and healthy. Do cook and enjoy!
Ingredients (for a dozen bakris):
1) Urud (whole or split black gram with skin) – 200 gm.
2) Raw rice – 200 gm.
3) Grated coconut – 100 gm.
4) Cumin seeds – 2 gm. (⅓ teaspoon)
5) Pepper corns – 2 gm. (½ teaspoon)
6) Salt – 7 gm. (1½ teaspoons)
7) Water – 400 ml.
8) Cooking oil – to grease the pan
Soak the black gram and the rice together in water for an hour. Wash well, drain and grind to coarse paste, after mixing in the rest of the ingredients except the cooking oil (though traditionally kharkhari bhakri batter is ground in old fashioned granite wet grinders for unmatched taste and texture, I have used the food processor for ease). Grind to paste in 2 or 3 batches, taking care to keep the batter a bit coarse for texture. Transfer to a vessel and mix up the batter thoroughly.
Set a thick cast-iron pan on high heat. As soon as the pan is hot, pour in a teaspoonful of cooking oil and spread it over the pan. Now tip in a ladleful (150 ml.) of batter at the center. Use the bottom of the ladle to spread the batter to a semi-thick, round bakri. Cover with a cloche and lower the heat.
Wait for 5 minutes before opening the cloche. Dribble a teaspoonful of cooking oil over the bakri and flip it over. Let the bakri roast for 5 more minutes. Serve hot with curd chili chutney or with coconut chutney or with ekpanni chutney or with any Konkani pickle.
Kharkhari Bakri with Curd Chili Chutney