In most regions of Maharashtra and the south, a bhakri is an unleavened roti made of gluten-free flours like jowar, bajra, ragi and rice. In Gujarat, however, the bhakri is also made from a ...

Author-philanthropist Sudha Murty is highly acknowledged and widely respected for her inspirational writing. Murty and ...

Take the bajre ka atta and knead with warm water--sprinkle little by little and knead for a long time, till soft and pliable. It takes some practice and patience. Knead small amounts at a time. 2. To ...

To make rice bhakri, add a cup of water in a thick-bottomed non-stick pan on a medium-high flame. 2. Add salt. Note: While we have added salt to this recipe, many Maharashtrian families make its ...

Sudha Murty shares her approach to avoiding high-calorie foods by placing them out of sight and enjoying them occasionally.

Served best with steaming rice or bhakri (a rustic flatbread), this dish is a quintessential part of Maharashtrian feasts. The cuisine's versatility is evident in variations such as Kala Rassa ...

Maharashtrian cuisine is undoubtedly one of the most beloved in the country. Dishes like vada pav, misal pav, puran poli, bhakri, and thalipeeth are enjoyed not just in Maharashtra but across India.