Entree: Nepal – Terai Lowlands – भक्का ➤ bhakkā (Savory pan-fried or steamed rice-flour cakes typical of the Terai lowlands, served with chutney or curry)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 2 cups (240 g) rice flour
- 1/2 cup (60 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water, more as needed
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) vegetable oil or ghee, plus extra for pan
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 1 green chili, finely chopped (optional)
- 1/2 cup (50 g) grated carrot (optional)
- 1/4 cup (15 g) chopped fresh cilantro
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) turmeric powder
- 1/2 tsp (2 g) ground coriander
- 1/2 tsp (2 g) black pepper
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) oil for tempering
- 1/2 tsp (1 g) mustard seeds
- 1/4 tsp (0.5 g) asafoetida (hing) if available

Instructions

1. In a large bowl, combine the rice flour, all-purpose flour, salt, turmeric, ground coriander, and black pepper. Gradually pour in warm water, stirring to form a smooth, thick batter that drops slowly from a spoon; adjust water as needed.
2. Stir in the chopped onion, green chili, grated carrot, chopped cilantro, and lemon juice. Cover and let rest 10 minutes to hydrate the flours and meld flavors.
3. Heat 1 tbsp (15 ml) oil in a small pan over medium heat. Add cumin seeds, mustard seeds and asafoetida; when they sputter, pour this tempering into the batter and mix thoroughly.
4. To steam version: grease a shallow heatproof dish and spoon batter into small rounds (about 1/3 cup / 80 ml each). Steam for 12–15 minutes until set, then optionally pan-fry lightly in oil until golden on both sides. To pan-fry directly: heat a nonstick skillet with 1–2 tbsp (15–30 ml) oil over medium heat, drop 1/3 cup (80 ml) portions, flatten slightly, and cook 4–5 minutes per side until golden and cooked through.
5. Transfer cooked bhakka to a platter, drizzle with additional ghee or oil if desired, and serve hot with tomato chutney, achar, or a thin dal-based curry.