Once the dough is kneaded, it is divided into small, round portions. Each portion will be used to make an individual bhakri. Next, the dough is shaped into flat discs by turning it in a circular motion. Simultaneously, Urmila removes excess dough by pressing down on it with the palms of her hands.
The dough is prepared by adding boiling water to the flour and mixing it thoroughly. The dough should be firm and pliable. Salt may be added to enhance the flavour, although this is optional.
Located along the western coastline of Mumbai’s northern suburbs, Madh Island is bound by the Arabian Sea to the west and Malad Creek to the east, which separates it from Versova. Commuters travelling between Madh and Versova use ferry services operating across Malad Creek. The first ferry starts at 5 am. Ferries run every 15 minutes, and the journey takes about five minutes. The ride fare is ₹3.00.
Koli women are actively involved in various economic activities related to fishing and maritime livelihoods and play a central role in maintaining the household in the absence of male family members who are away at sea. In addition to taking care of their household affairs, they run small businesses that add to the family income.
The Versova-Madh ferry service is used by a wide range of commuters, some even plying two-wheelers stacked on the flat decks. Daily commuters include students going to school, daily wage labourers, working professionals, and fisherwomen with their daily catch headed for the markets.
In the local Marathi dialect, tandula means rice, and bhakri means roti, resulting in the tandalachi bhakri, or rice roti. While the basic preparation method remains the same, there are variations of bhakri made with different flours. These include jowar (sorghum), bajra (pearl millet), and nachni (finger millet), which are common in different regions of India.