Bhakka Recipe – Steamed Rice Flour Puffs from Eastern Nepal

Bhakka are the soft, cloud‑like rice flour puffs traditionally enjoyed in Eastern Nepal as a breakfast staple or light snack. Made by steaming a simple batter of rice flour and water, these gluten‑free delights pair beautifully with spicy achars, lentil soups, or even tea. In this guide, you’ll learn how to whisk up the perfect batter, steam plump bhakkas, and serve them with authentic accompaniments.

Key Sections at a Glance

Why You’ll Love This Bhakka Recipe

Ingredients & Equipment

Ingredients

Equipment

Preparing the Rice Flour Batter

Steaming & Serving

Why You’ll Love This Bhakka Recipe

• Naturally Gluten‑Free: Made from rice flour—perfect for those avoiding wheat.

• Light & Versatile: Enjoy plain, with spicy achars, or alongside daal-tarkari.

• Simple & Quick: Ready in under 30 minutes with minimal ingredients.

Ingredients & Equipment

Ingredients

• 2 cups rice flour

• 1¾ cups warm water (adjust as needed)

• ½ tsp salt

• 1 Tbsp oil or ghee (optional, for richer flavor)

Equipment

• Mixing bowl & whisk

• Bamboo steamer or metal steamer

• Banana leaves or parchment (for lining)

• Spatula or spoon

Preparing the Rice Flour Batter

1. Combine Dry & Wet: In a bowl, whisk rice flour and salt. Gradually add warm water, stirring to form a lump‑free batter with a pourable, pancake‑batter consistency.

2. Rest: Let the batter sit for 10 minutes—this allows the rice flour to hydrate fully.

3. Optional Enrichment: Stir in oil or ghee for a silkier texture.

Steaming & Serving

1. Prepare Steamer: Line steamer trays with banana leaf or parchment and bring water to a gentle boil.

2. Portion Batter: Spoon batter into the molds, filling each about three‑quarters full.

3. Steam: Cover and steam for 12–15 minutes, until the bhakkas puff up and feel firm to the touch.

4. Serve: Remove carefully and serve hot with tomato achar, green chili achar, or a side of spiced daal.

Don’t wait—try this bhakka recipe now!