SWEET NANCHANA BAKRI
SWEET RAGI AND DATE FLATBREAD
A WHOLESOME, NUTRITIOUS, HEALTHY, TRADITIONAL KONKANI RECIPE
Introduction:
Ragi (elensine coracance) which is called
nanchano in Konkani, muthari or koovarake in Malayalam and finger millet in
English has been cultivated for centuries in India. Rich in calcium, iron, b.complex
vitamins, protein and fibre, it is easily digested and used as infant food
supplement in Kerala and as a staple food in Karnataka.
All over India, ragi is used to
prepare chappatis, gruel, idlis, putte, dosas, bread, laddus, payasam, ragi nursé,
dudali, bakri and soup. Ragi helps to keep the body cool and prevents
constipation. The organic calcium and iron in ragi is great for bone
development in babies. It helps fight osteoporosis in the elderly and promotes
all round health.
With so
many health benefits, wouldn’t you just love to enjoy ragi in most palatable,
superbly delicious ways? Today, let us cook nanchana bakri, a traditional
Konkani recipe.
Ingredients (to make
12 bakris):
1) Ragi powder
– 500 gm.
2) Grated
coconut – 150 gm.
3) Mysore
poovan (palayankodan in Malayalam and
poovan in Tamil) bananas or any other small, yellow-skinned bananas – 250
gm.
4) Seedless
dates – 250 gm.
5) Jaggery (unrefined
cane sugar) – 250 gm.
6) Cardamom –
5 pods
7) Salt – 3
gm. (½ teaspoon)
8) Water – 50
ml.
9) Banana leaf
pieces of around 8” x 8” (20 cm x 20 cm) – 24 Nos.
To cook:
Peel the
bananas and chop roughly to pieces. Collect the seeds from the cardamom pods,
discarding the skin. Set a pan or vessel on low heat. Put in the jaggery
together with 50 ml. of water. Stir occasionally till the jaggery melts
completely. Sieve and set aside to cool.
Put the grated
coconut, the dates, the banana pieces, the cardamom seeds, the salt and the
melted jaggery into your food processor and grind to paste. The paste does not
need to be too smooth so that you can get little bits of dates as you bite into
the bakri.
Transfer the paste to a bowl, tip
in the ragi powder and knead nicely. Use all the dough to make 12 tennis ball
sized ragi balls.
Put a banana leaf piece on the
kitchen table. Set a ragi ball in the center and cover it with another leaf. Press
down a bit with your palm to flatten the ball. Now roll a rolling pin over the
upper leaf, turning the leaf clockwise a bit each time so as to flatten the bakri
evenly to around 3 mm. (⅛
inch to ⅙
inch) thickness. Set aside the ragi-leaf sandwich. Finish the rest
of the ragi balls likewise.
Set a flat pan (or two) on high
heat. Cover with a cloche and lower the heat. Let the bakri cook slowly. 5
minutes later, carefully flip over the bakri together with the leaves and cover
again with the cloche. Wait for 5 minutes and take off the cloche. Gently peel
off the upper leaf. If well cooked, the leaf will come off easily. Flip over
and remove the second leaf. Roast each side for just a minute or two till both
sides turn a light brown in colour. Take care not to let it burn or blacken.
Your delicious nanchana bakri is
now ready to eat. Serve hot with a dollop of fresh butter on top.
Enjoy!!!
Note:
Nanchana bakri
keeps well for 3 days at room temperature and is an excellent snack to take
along on picnics. Diabetics can enjoy the goodness of ragi through savoury nanchana bakris.
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