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Recipe: Tandlachi Bhakari
Ukdichya Pithachi Bhakari

Ingredients:
Rice Flour: Take rice flour aprox 25% more than water
Water
(Here I’ve taken 1.25 glassful of water and 1.45 glass rice flour)

Count: 6 Bhakari

Recipe:
Heat water in a vessel.
Add rice flour little by little in boiling water. Keep flame low to medium while adding flour.
Stir it well and stop adding flour once the flour becomes half moist as shown in the video.
Now turn off the flame and cover it with a lid. Rest for 10 minutes.

Take Parat (wide plate) and add the flour to it. Take little by little water and knead the dough. Keep kneading by just applying water to your hands until it become soft and non-sticky as shown in the video.

Now take a small ball out of the kneaded dough and start shaping the Bhakari gently. Do not apply too much pressure.
Apply a little water on the hands and to the plate (Parat) as shown in the video and keep spreading the dough evenly in a circular shape. Do not use too much water. It will make the dough too watery and Bhakari will break.
Do not flip while making it.

Noe heat the Tawa (Stainless Steel Pan). Once it becomes hot, keep the flame medium. Put Bakari on the Tawa upside down (the upper side while making on the surface of the Tawa).
Once the sides start coming off the Tawa and Bhakari feel a little dry, flip it. Now keep the flame high and cook it nicely. Check the Bhakari in-between. Once you see the small reddish dots start forming, it indicates that your Bhakari is cooked.
Now flip it and let it puff. If it doesn't puff itself, try pressing gently with a spatula or cloth.

Your आगरी स्पेशल तांदळाची भाकरी is ready now!

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