Taandlaa Bhaakri(Rice Pancakes)

These traditional thick rice pancakes are made in the undivided South Kanara districts of Karnataka from time immemorial, to satiate the hungry hard working people. They call this Akki Rotti but we GSBs have made it better with our culinary expertise. A fine Taandlaa Bhaakri is soft inside and crisp outside. This is not browned as much as its counterpart from Mysore side, but a slight golden colour is desired for better looks. These can be made with both white raw rice and parboiled rice, but parboiled rice, especially the red variety with bran makes these taste and smell much better. if you are making these with white rice, add slightly more coconut while grinding the batter.

My mother was an expert in making these bhakris and as far as I remember, she made these at least twice a month. In the early Seventies, Hotel Om Mahal in Bhavanthi Street Mangalore used to make the best Thaandlaa Bhaakris. When my paternal uncle Kudpi Vishwanath R Shenoy, the proprietor of Om Mahal visited us frequently those days, I remember him telling my mother about grinding the soaked rice with coconut water to get a better taste for these bhakris. She did try that and they turned out excellent! We relished it with fresh butter and jaggery coconut choorna.

Adding grated coconut to the rice while grinding the batter is mandatory, but you can also add the thicker flesh/malai obtained from slightly mature tender coconuts which Tuluvas call 'Bonnangaayi'. One whole malai from single tender coconut is sufficient to get one cup of chopped pieces, and that's what Meena used in making these. Coconut gives the right texture and softness to these bhakris. During monsoon days when it pours heavily outside, make these bhakris. The aroma of roasted bhakris will make you drool and ask for more!

Ingredients:
Parboiled Red Rice - 2 cups
Grated Coconut(or chopped thick tender coconut malai) - 1 Cup
Salt - To taste
Coconut Water(Optional)
Coconut Oil/Ghee - For roasting 
Plantain Leaf Squares - Optional

Method:
Soak rice for 8-10 hours at room temperature.
Grind along with grated coconut into a thick paste adding little coconut water or plain water.
Add salt to taste.
Heat 1 Tsp oil in a thick tawa or griddle.
Keep a bowl of water ready for dipping your hand each time after you make one bhakri.
Spread a handful of the batter on a 8" square plantain leaf, flattening with your fingers to form a 7" round.
Place the leaf inverted on the tawa, with the spread batter touching hot oil.
Cook for 2-3 minutes on medium flame and then remove the plantain leaf.
You can also spread the batter directly on the tawa, but take care not to touch the hot griddle with your fingers!
Roast well on one side and as the upper part dehydrates, flip the rotti, drizzle some oil on the tawa and roast the other side.
Serve hot with fresh butter and jaggery coconut choorna.
Alternatively you can serve this with butter and jaggery syrup, fruit jam, honey or murabba.

Jaggery Coconut Choorna:

This is the base for traditional GSB sweet dishes made using jaggery and coconut, such as Godu Phovu, Lhaayi and Nevri. It also goes well with Neeru Dosas, Undis and Rice Bhakris.

Ingredients:
Grated Coconut - 1 cup
Powdered Jaggery - 1/2 cup
Cardamom powder - 1/4 tsp

Method:
Pound the grated coconut and jaggery lightly in a mortar and then add cardamom powder.
Mix well with hand.