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Bhakka
भक्का (bhakka): fluffy steamed winter rice cakes from the Terai, eaten hot with fiery tomato achar
On foggy December mornings in Biratnagar, Itahari and the bazaars of Jhapa and Morang, street sellers sit behind a smoking clay pot turning out bhakka one at a time, little round cakes of damp, freshly ground rice flour steamed in a cloth-covered bowl over boiling water. Each one is light and crumbly, almost like a soft rice sponge, and slightly sweet, and it is eaten straight away, broken up and dipped into a hot, garlicky tomato achar. It is a Tharu and Madhesi winter favourite that has become everyone's breakfast in the eastern Terai. Many first attempts fail because the flour is too fine and dry, so it packs into a hard puck. Chef's tip: grind soaked rice coarsely at home and keep it just damp enough to clump when squeezed, then sprinkle it loosely into the bowl without pressing.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the cakes
- 9 oz raw short-grain ricesoaked 4 hours, drained and spread on a cloth for 20 minutes
- 1 /2 tsp salt
- 2 tbsp waterif needed
For the tomato achar
- 3 tomatoes
- 3 cloves garlic
- 1 tbsp mustard oil
- 1 /2 tsp salt
- 3 tbsp fresh corianderchopped
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Method
0/7 doneStep 1: For the achar, char 3 tomatoes and 3 green chillies over a gas flame or in a dry pan for 5 minutes until blackened in places. Peel the tomatoes.
5 minStep 2: Pound or blend the tomatoes and chillies with 3 cloves garlic, 1 tbsp mustard oil, 1 /2 tsp salt and 3 tbsp fresh coriander to a rough sauce.
3 minStep 3: Grind the drained 9 oz raw short-grain rice in a blender in short bursts to a coarse, damp flour like fine semolina. Mix in 1 /2 tsp salt; if it does not clump when squeezed, sprinkle in a little of 2 tbsp water.
3 minStep 5: Loosely fill the bowl with rice flour and level it without pressing. Lay the muslin over the bowl, turn it upside down into the steamer basket and lift the bowl away, leaving a domed mound of flour on the cloth.
2 minStep 6: Fold the cloth corners loosely over the mound, cover and steam for 4–5 minutes until the cake is firm and springy. Repeat to make 8 cakes, two or three at a time, keeping the water at a rolling boil.
16 minStep 7: Serve each cake hot from the steamer with a spoonful of the tomato achar.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 5 g
- Carbs
- 54 g
- Fat
- 3 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bhakka take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of raw short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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