Coconut bhairi by Gokila

I count myself very lucky to have you as my friend gokila lakshmi . Thank you once again for sharing your recipe " Coconut bhairi ". Here goes the recipe. .

Coconut bhairi is one of the famous snacks in sourastra community. Usually it is prepared during rainy season and also festival seasons. Dried ginger has anti-inflammatory property .It is also good for cough and cold. Black pepper has anti-bacterial property, natural remedy for common cold and cough. Cumin seeds have anti-carcinogenic property and helps for proper digestion.
 
Shelf life -2 days

Cooking time 10 min

Preparation time 10 min

Coconut bhairi by Gokila

Ingredients

Raw rice flour -1 cup

Grated coconut -1/2 cup

Dried ginger -1/2 inch

Black pepper-10 to 12 in number

Cumin seeds-1 teaspoon

Salt- to taste

Water -1/2 glass

Oil-to fry

Preparation

Roast black pepper and cumin seeds slightly in low flame first. Semi grind the roasted item (don’t put it in mixer, put it in mortar and pestle) keep it aside.
Crush the dried ginger using mortar and pestle. Mix it with the roasted item.
Take a bowl and add raw rice flour, add salt, grated coconut and add crushed dried ginger and roasted items.
Add water to make dough (dough must be in chapatti dough consistency) Don’t add too much of water because it will break when u deep fry. dough must be thick as possible as. Once you prepare dough you can make bhairi it, don’t leave the dough for more than half an hour, because it may change the flavor of the bhairi
Take lemon size dough to make bhairi . You can dip the ball in oil so that it won’t get stuck to roller and roll it in chappathi maker like chappathi. Make it medium sized thickness.you can make your own shape. I made different shapes. Take tava and put oil in low flame. When oil gets hot, take the rolled bhairi and put it in tava . Fry it till it becomes in light brown color. Serve hot with idly podi or chutney