Kakdi Thalipeeth (Cucumber Pancake)

This is one of my most favourite breakfast snacks….Kakdi Thalipeeth. This is quite different from the famous Bhajani Thalipeeth that Maharashtrians relish, but taste equally delicious.Just Rava (Semolina, Sooji), Kakdi (cucumber), green chillies, fresh coriander leaves, salt and a little oil is all it takes to make this ‘CJJl’ n spicy Kakdi Thalipeeth.

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Kakdi Thalipeeth recipe

makes :~ 3 Thalipeeths

_____________________________________________________  Ingredients: 

 2 Kakdis (cucumbers) washed, peeled and grated

~ 1 ½ cups Rava (semolina, sooji) – the thin variety(you may have to change the amount of rava depending on the moisture in the Kakdi)

2-3 green chillies coarsely ground or chopped (I use a chilli cutter)

1-2 sprigs fresh coriander leaves washed, cleaned and chopped

Salt as per taste

Oil for frying 

1. Add a pinch of salt to the grated cucumber and keep for 5 minutes. After 5 minutes remove the water from it, by pressing a portion of it in your palms and squeezing tightly. Don’t discard the water. Add a pinch of pepper and drink it. It’s good for health J

2. Now add Rava to the cucumber, green chilli, chopped coriander leaves, salt (adjust the salt since the grated cucumber also has some amount of salt) and mix to form a dough (see photo) (The consistency of the dough should be such that you should be able to pat the dough into a flat Roti)

 

3. Make three golf-ball sized balls from the dough.

4. Lightly grease a tava/skillet with little oil. (If you are using non-stick skillet, you need not grease the tava) Keep one of the dough balls in the centre of the skillet. Using your palm and fingers flatten the dough into a round even roti. Dip your palm and fingers in water to make the patting easier.

5. Make one hole in the centre with the tip of your finger and 4 more holes as shown in the photo below. Add 1-2 drops of oil in each of these holes- this ensures even cooking of the Thalipeeth.

 

6 Cover and cook on medium flame till the lower side is light brown and crispy. Turn over and cook for 1-2 minutes more.

7. Serve hot.

8. Repeat the same procedure for the other dough balls taking care that the tava is not too hot for you to pat it. If you don’t mind sparing another tava use one more tava for the second thalipeeth.

9.Usually when I make more number of Thalipeeths I use 2 tava’s alternately so that cooking is faster. 

10. Kakdi thalipeeth does not require any accompaniments- it tastes quite good by itself. If you like, serve with a bowl of curd/yoghurt or some lime pickle.

 

Note: This Thalipeeth should be served hot.. straight from the tava. Cold Kakdi Thalipeeth becomes a little rubbery (not that it does not taste good) I recommend this Thalipeeth to be served piping hot.

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