Mumbri is the delicacy of North Kanara Konkani people. I borrowed this recipe from my mother-in-law and this is one really tasty recipe. All we need is a good quality rice atta, little coconut and a dollop of pure ghee or butter to make the dough. Mumbri is the roti that is roasted with banana leaf and then just tossed in the burning fire. These days we just make it on the banana leaf and then just turn over on the tawa itself adjusting the flame. One can use either milk, water or coconut water to make the dough. Asafoetida chutney, eggplant bhaji or bharith are among the classic combinations for this roti. Without further ado.
What you need to have:
1. Plain rice atta – 1 cup
2. Fresh grated coconut – 1/4 cup
3. Butter/Pure ghee – A dollop
4. Salt – to taste
5. Banana leaves – A few pieces
Ingredients of Mumbri
What you do with what you have:
1. Sieve Rice atta in the siever and keep it aside. Grate coconut as well.
2. Mix pure ghee and salt to rice atta and add water to it to make the dough. The dough should be such that one should be able to spread it easily on Banana leaf.
3. Clean the banana leaf with a wet cloth and spread the dough dipping your hand in water and level it as shown in the image below.
Mumbri dough being spread on Banana leaf
4. Place one more piece of the banana leaf over it. Place a chapathi griddle on high flame. On heating place Mumbri on it.
Mumbri being roasted
5. When the leaf on the tawa is roasted just reverse the Mumbri and remove the blackened leaf.
Mumbri being roasted on the reverse
6. When it is roasted on the reverse as well roast the roti on the griddle itself adjusting the flame. It puffs up as and when you press with your spatula.
Mumbri being roasted on the griddle
7. Just reverse the roti and dry roast it on the other side as well pressing light with the spatula and it puffs up at certain places to form a layer within the roti.
Ready to serve Mumbri with chutney & chutney powder
How long it takes: 30 minutes
Number of Rotis: 4-6 of the above size