Rava Kakdi Thalipeeth Recipe (Maharashtrian Style Semolina-Cucumber Flatbread)
Indian flatbread made with semolina, cucumber and curd, which is also an easy breakfast fix for mornings
This Rava Kakdi Thalipeeth Recipe (Maharashtrian Style Semolina-Cucumber Flatbread) is proof that few, simple ingredients can create a wholesome, delicious and healthy meal to get you through the day. Cucumber adds a refreshing flavour & taste to this quick & easy Thalipeeth.
Serve Rava Kakdi Thalipeeth Recipe (Maharashtrian Style Semolina-Cucumber Flatbread) with your favourite Red Chilli Thecha (Maharashtrian style Red chilli chutney Recipe) or Green Coriander and Coconut Chutney Recipe and dahi (yogurt) for a comforting breakfast or a mini meal.
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Note:
You can also use red chillies, fresh or dry, according to preference. Adjust the number of chillies depending on their pungency.
10 M
20 M
30 M
3-4 Servings
Ingredients
- 1 cup Sooji (Semolina/ Rava)
- 2 Cucumbers , peeled and coarsely grated
- 3 Green Chillies , finely chopped or crushed (adjust to taste)
- 3 tablespoons Curd (Dahi / Yogurt)
- Coriander (Dhania) Leaves , a small bunch, chopped
- Ghee , Ghee as required for cooking the thalipeeth (~ 2-3 tablespoons)
- Salt , to taste
How to make Rava Kakdi Thalipeeth Recipe (Maharashtrian Style Semolina-Cucumber Flatbread)
To begin making Rava Kakdi Thalipeeth Recipe (Maharashtrian Style Semolina-Cucumber Flatbread) first stir together semolina, cucumber, chillies, coriander leaves, curd and salt in a mixing bowl.
Add water as required (about 2-3 tablespoon) to make a dough that just holds all the ingredients together. The cucumber will also release some water as it mixes, so add water cautiously so that the dough doesn't lose stiffness.
Cover the bowl and keep the dough in it aside for 15-20 minutes to rest.
Add more water if required to make a pliable dough.
Divide the dough in 4-5 portions.
Grease a flat skillet with some ghee.
Place 1 portion of the dough on the greased pan and pat to make a thin circle (about 6 inches)
With your finger make one hole in the centre of the patted dough and 4 more round it.
Drizzle few drops of ghee in these holes.
Place the pan on low heat. Cover and cook till the underside turns brown.
Flip the Thalipeeth and cook for a minute or till done, on low heat.
Repeat this procedure with the rest of the dough portions, patting the thalipeeth directly on the skillet.
Serve Rava Kakdi Thalipeeth Recipe (Maharashtrian Style Semolina-Cucumber Flatbread) with your favourite Red Chilli Thecha (Maharashtrian style Red chilli chutney Recipe) or Green Coriander and Coconut Chutney Recipe and dahi (yogurt) for a comforting breakfast or a mini meal.
Madhuli Ajay
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.