Wheat sooji rotti (Ganva rave bhakri)

We, Konkani people, prepare varieties of dishes for breakfast made up of rice. On fasting days we do not eat rice preparations. On such days, wheat preparations are allowed. Wheat rava(Ganva rave) bhakri is one such preparation which fills the gap. It is not only delicious but also nutritious. As the glycemic value of wheat is lesser than rice, it is also good for diabetics – transformation of wheat to glucose takes more time than rice to glucose. This bhakri is very fast to make, so I make it very frequently at home.

1 1/2 cups wheat sooji
1/2 cup fresh/frozen coconut
2 tea spn green chilli pieces
2 tea spn ginger pieces
2 tbl spn yogurt/curd
1 tea spn Sugar (optional)
Ghee or oil

Roast rava on a medium flame, without adding any oil, till it gives a nice aroma. Keep it aside to cool to room temperature.
Mix all other ingredients except ghee. Add some water to the mixture to bring it to the consistency of idli batter. Leave it aside for about 10mins.
Heat tava and apply some ghee or oil to the tava and spread the batter on it (about 1/2 inch thickness).
Cover it with a lid and let it cook on medium heat. Turn it after five minutes. If necessary, apply oil or ghee to the sides of the bhakri which gives nice aroma and taste.
Serve hot.

30 thoughts on “Wheat sooji rotti (Ganva rave bhakri)”

  1. Varad mayi,
    This is a usual item at our breakfast item. We do eat a lot of rice based dishes. Only change we do is sometimes add over riped banana to this and do not roast rava before hand. Will try your method next time. It is such a healthy breakfast item 🙂

  2. Varadpacchi, amma told me that rawa is raw when preparing rulava dodak. What is the difference, is it the aroma of roasted rawa or for faster cooking ?
    We usually add, an over ripe banana or finely shredded cucumber. Love this for breakfast. Quick and easy.

    Shilpa: Aruna, roasting the rava makes it more fluffy (like in upma). Aayi makes it with cucumber(with rice rava usually)

  3. Lovely recipe…i hunt constantly for such recipes which are quick fix, healthy and decently spiced up,with no exotic ingredient to call for..and this perfectly fit the bill
    Thnks for sharing 🙂
    Would love to wash it down with some buttermilk 😉

  4. Wheat Sooji is normal rava, right? the one we use in upma / sheera??
    Wish U and ur family a Happy New Year in advance!

    Shilpa: Yes Manasi, its normal upma rava. Wish you also a very happy new year.

  5. hi shilpa,
    it sounds very tasty. usually rotis are bit diffiult to make but this is very easy as it is done in the form of dosa. can we use chirotirava? can we add onions to it?
    can we keep it for more than one day?
    wish u a very happy new year in advance.

  6. Hi Varada,
    Its my 1st time to your website. this dish looks yummy. Am going to try it this wekend. Never tried a Konkani dish before, Iam sure my family will be trilled. Happy new year to you and may all your wishes come true. Sundri fm Malaysia

  7. Hi Shilpa,

    Do you have any book published with all these wonderful recipes ? Love your website.

    Wish you and your family Happy New Year 2009.

  8. Dear Mrs Varada and Shilpa, thankyou very much for this recipe. I made it last night and it came out awesome. It hardly took me 10 mins of prep work. The rotti was very tasty too. My husband and my daughter loved it.
    I always like commenting back after I have tried the dish. I had mentioned before I will try it and I did!

  9. Hi Shilpa, What is the blending (binding) ingredient. I tried with wheat rawa and the rava and water do not mix well. When I pour it on the tawa, the water evaporated and the rawa became roarted rawa. Please tell me how to make these bhakris in the form as in your picture.

    1. Did you leave the water and rava mixture for a while before making bhakri? That would allow the rava to soak water. If 10mins didn’t work for you, leave for some more time. It is little difficult to spread this. But you have to make the bhakri thick and press it down so that it forms a uniform bhakri. There is no other binding ingredient

    2. and btw.. did you roast the sooji and allow it to room temperature? that i think helps as i see the texture changing after roasting it..

  10. I left it for more than 1/2 an hour. Could be problem with the rava coz I used the wheat rawa which we also cook as rice – it just doesn’t get along together. Even after 12 hours the rawa has not absorbed the water – rawa is sitting down in the vessel and the water is floating on top. So, with the rawa that I had put on the tava, I roasted some onions, added water and cooked this rawa and made uppitu. To the balance rawa I added some ground urad dhal and made dosa

    1. Sorry, I don’t understand. Wheat rava which is used as rice??? You have to use the one which you use to make upma, the fine rava. Which easily soaks water.

    2. hello!

      i tried this recipe, the bhakri came out a little harder than i wanted (that’s just my preference) came.. and then called my mom, and she recommended i use the ratio of Sooji to coconut like 1:(3/4). i.e 1cup sooji to 3/4 cup coconut. that included with substitution of ginger with hing got what i wanted and to the softness i was looking for.

      Excellent! thanks

  11. I do the same. Instead of Ginger, we add Hing powder and chopped coriander. I add Milk cream also at times instead of curd

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