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Rice Bhakri

Tandalachi bhakri — soft, gluten-free, and made to be torn into fish curry, solkadhi or a sharp chutney.

Three ingredients, no kneading, no patting. This is the everyday Konkan way — a loose rice batter poured straight onto a hot dosa pan and covered until it sets.

It is the softest bread in the Konkan repertoire, ready in five minutes flat, and the only correct partner for a fish curry.

Method

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What goes wrong, and why

• It tears when you turn it. The mix was too thin, or you lifted the lid before three minutes. Give it the full covered time.
• It will not spread. Too thick. Loosen with water a spoon at a time until it just falls off the ladle.
• Hard bhakri. The pan was not hot enough at the start, or it sat out uncovered. Straight into a covered casserole.
• Gritty texture. Coarse rice flour. Ask for bhakri flour, or sieve what you have.

Serve it with

Fish curry above all — this is what a Konkan plate is built around. Otherwise solkadhi, a sharp coconut chutney, or torn into a prawns masala and used as the spoon.

Watch us make it

Watch how thick the batter is when it leaves the ladle — that consistency is the whole recipe.