07 May 2018
1 min read
Bhakka is served in a traditional tapari. On its own, Bhakka has no distinguishable flavour, so it’s normally served with pickle. However, if you are looking to get to this dish’s roots, you must have it with salt and chilli powder.
Bhakka is quite spongy so when pickle is glazed on top of it, it absorbs the pickle’s taste. Although it is prepared from rice, there is no hint of rice at, neither in its taste or its aroma.
Sweet bhakka is not as dry as the dry one and can be eaten with and without the pickle, salt or chili powder. The best part about it is that it does not really feel heavy on the stomach, much like a dessert.