Goan Style Ravyachi Bhakri | Konkani Rava Bhakri | Semolina Pancake | Sooji Thalipeeth recipe with detail step by step instructions and a video. Rava Bhakri is an authentic traditional Goan recipe amde from fine semolina. Ravyachi bhakri is a spicy flatbread made from semolina and basic household spices. ‘Rava’ in Konkani means semolina and ‘bhakri’ means flatbread.
In Goan households, rava bhakri is typically eaten for breakfast or as a healthy evening snack. In my house, I also prefer serving it as a light dinner option. During the weekdays, I am in a hurry to fix quick dinners and this is one of my go to recipes. The prep work for this recipe hardly takes 5 minutes. I also use the leftover batter after dinner to make bhakris the next day for breakfast. This is a huge time saver for working moms.
I use ghee instead of oil while making this recipe. Ghee is healthy and gives a lovely taste to the bhakri. The batter is spread out thin on a hot greased tawa making the outer layers of the bhakri crisp. The batter is also seasoned with basic spices giving it a yummy and pleasing taste of its own. Hence, there is no need to prepare any side dish to be served alongside.
How to serve Rava Bhakri?
In Goa, these bhakris are eaten plain without any chutney or side. But you can serve them with tomato ketchup or any chutney of your choice. These bhakris are best consumed hot but can also be served as a tiffin recipe. I often make it for my kids lunch box and serve it along with peanut chutney. Ravyachi bhakri is pretty heavy and filling. The recipe I have posted is a no onion no garlic recipe. And hence is ideal for ‘shivraak’ Mondays which is mostly followed by Goans.
In Goa, we also make godachi bhakri using wheat flour and jaggery and kanyachi bhakri using onion and rice flour in our house. Do try out these healthy Goan bhakri recipes!!
Check out more traditional and authentic Goan recipes on our youtube channel Bhukkad Recipes. Do not forget to like, share and subscribe!!
- 2 cup fine semolina
- ¼ cup wheat flour
- ½ cup fresh grated coconut
- ½ Tsp turmeric powder
- 1½ Tsp red chilli powder
- 1 Tbsp white sesame seeds
- ½ Tsp cumin powder
- ½ Tsp carom seeds
- 1 Tsp sugar
- 2 cup water
- finely chopped coriander leaves
- salt as per taste
- Add semolina and wheat flour to a large bowl. Mix well.
- Add water little by little and mix everything to form a thick batter. I used total 2 cups of water to make the batter.
- Add coconut, turmeric powder, chilli powder, cumin powder, carom seeds, sesame seeds, sugar, salt, coriander leaves to the batter. Mix everything well.
- Cover the bowl with a plate and let the batter rest for atleast 1 and ½ hour.
- Heat a tawa. Add a little ghee. Spread the ghee evenly on the tawa with the help of a brush.
- Place a handful of batter on the tawa. Take some water in a bowl. Wet your hands by dipping it in the bowl of water and then gradually spread the batter on the tawa. Keep wetting your hands in between while spreading the batter so that the batter doesnot stick to your hands. Spread the batter into a round shaped bhakri.
- Cover the bhakri with a lid and cook for 2 – 3 minutes.
- Remove the lid and cook further till the lower side of the bhakri turns golden brown.
- With the help of a spatula, flip over the bhakri to cook on the upper side. Cook the bhakri till the upper side turns golden brown.
- Flip and cook on each side till both the sides are golden brown. Once the bhakri is cooked, then transfer it to a plate.
- Repeat steps 5 to 10 listed above till all the batter is finished.
Tips & Tricks
- When you spread the batter, make sure to spread it as thin as possible. Thin bhakris will cook faster and will be easier to eat.
- Rest the batter for atleast 1 and 1/2 hour before making the bhakris because the semolina needs sufficient time to soak.