This
is a fast post. In fact I thought I will not get a chance to post today. The
reason being inspite of today being a Sunday we have a full day. I want to post
and go to the meeting else I will be unable to concentrate on the agenda there.
is a fast post. In fact I thought I will not get a chance to post today. The
reason being inspite of today being a Sunday we have a full day. I want to post
and go to the meeting else I will be unable to concentrate on the agenda there.
I was not aware that Jowar/Jowla/Jawari
is millet. The other day when I saw this event reminder at Akheela’s place I just googled and found that it is part of millets
family.
is millet. The other day when I saw this event reminder at Akheela’s place I just googled and found that it is part of millets
family.
By strange coincidence we had Jowari
roti or Bhakari as it is known in Kannnada with zunka etc. As I was down to my
last roti and no zunka anymore and so I was a bit disappointed.
Then I remembered this delicious Masuru Bhakari that we used to wait for when
we were kids and Amma made extra bhakari so that we could enjoy them.
roti or Bhakari as it is known in Kannnada with zunka etc. As I was down to my
last roti and no zunka anymore and so I was a bit disappointed.
Then I remembered this delicious Masuru Bhakari that we used to wait for when
we were kids and Amma made extra bhakari so that we could enjoy them.
There is no formal recipe as such. You
just crumble al the bhakari or bhaakri. Add curds and a nice tempering of oil,
mustard, green chillies (tastes better with the stuffed dried one) and salt. In the pic above for 1 roti I have added 1 tbsp of curd and rest is milk.About ½ cup whole milk carried it as my 3 pm snack. By that time the curd had set to the right amount of sourness that I love.
just crumble al the bhakari or bhaakri. Add curds and a nice tempering of oil,
mustard, green chillies (tastes better with the stuffed dried one) and salt. In the pic above for 1 roti I have added 1 tbsp of curd and rest is milk.About ½ cup whole milk carried it as my 3 pm snack. By that time the curd had set to the right amount of sourness that I love.
Enjoy!!
"This recipes goes to Jagruti's Event Know your flours Series Millet flour hosted at Torviewtoronto".
And to Gayatri's WTML guest hosted by Kalyani
Raksha says
wow nice bhakri
Gauri says
Wow so healthy, quick and delicious!
Samira says
My mouth started watering...... Pass it on some here...
Hamaree Rasoi says
Tasty and inviting looking bukhari.
Deepa
Shama Nagarajan says
delicious dear
Pushpa says
Healthy and delicious.
Sangeetha Nambi says
Yummy...
http://recipe-excavator.blogspot.com
Torviewtoronto says
this looks wonderful Archana thank you for posting it to the event