Tuesday, July 12, 2011

Tandla Bhakri (Konkani Bread)

Tandulu means Raw rice in Konkani. I made this bhakri using a special variety of rice called boiled rice which is common in South India. Boiled rice takes pretty longer time to cook than white rice. It is brownish in color. Using this rice we also make Undi, rice noodles, idlis.

  • White rice (raw)- 1 cup
  • Boiled rice/red rice (raw)- 1/2 cup
  • Grated Coconut, Fresh/Frozen- 4 Tbsp
  • Salt- To taste

Soak both white rice as well as boiled rice for a minimum of six hours. Then grind the rice along with grated coconut and salt. Add sufficient water. Since we have used boiled rice, it will take more time to make a fine paste when compared to white rice (don't worry if there are few small coarse pieces of boiled rice). The consistency of the batter is similar to other dosas (not too watery, not too thick).

After the pan gets heated, apply little oil and pour the batter using a ladle(I didn't spread the batter in circular motions as we do it  in case of other dosas). After a minute or two, turn it to cook the upper side of bhakri. This might take one more minute. (I didn't make Bhakri as mentioned in Aayis recipes. Usually that is the exact way to make but my amma makes this way, which i feel little easier)

 Tandla Bhakri is ready!!

Serve it with any curry or pickle of your choice. Above measurement is for serving two people.


  1. Thanks for visiting my blog and trying the khara pongal.Yiu hv a nice space here..following u too.:)
    This is a different kind of bread..sounds nice