Donnya Bhakri
Introduction
“Suva Bhakri”, is made of ukde tandul, jaggery, and coconut and served injackfruit leaves or Ponsache Pan” used to make the donne. Jackfruitleaves are used since they are hard and are not easily damaged. Jackfruit leaves also help control blood sugar spikes after meals. This tree is native to the tropical and subtropical regions of the world and it has a distinctive flavor and fragrance and is known to be rich in vitamins.
Additional Information
Donne is preparedat any time as a snack to consume or serve to guests since the tribal community people did not have access to biscuits and other snacks.
- Serves: 1 People
- Prep Time: 30min
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
Adjust Servings
For Cooking
- Ukade tandul (parboil rice)- 1 Atiyo (1 kg)
- Mit (Salt)- 2 tsp.
- God (Jaggery)- 1 ½ handful (½ kg)
- Nall (Coconut)- 2
- Nalla cottyo (Coconut) shell - 4-5
- Kelli pan (Banana leaves- 2Handful paddy straw
- Hir (Coconut sticks) - 4-5
- Ponsa panna (Jackfruits leaves)- 20
- Water- 6 pot
For Dressing
Nutritional Information
Procedure
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Soak the rice for at least 12 hours
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Wash and grind rice with the traditional grinding stone i.e. ragdo and grindit into a thick flour.
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Then make a Chunn, with grated coconut and jaggary.
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Take jackfruit leaf, make a cone shape, andstitch it with hirto enclose the prepared flour.
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Wash the cone-shaped leaves.
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Fill the cone with a light layer of flour and stuffwith the prepared flour mixture of grated coconut and jaggery.
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Take a pot of boiling waterand thenplace a coconut shell in the water. Place some banana leaves on the shell.
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Then placethe prepared donne on the banana leaf, cover the utensil, and boil for 25-30 minutes.
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When donnebecome brown, take them off the flame.
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The donneare ready to serve.
