Kakadi Thalipeeth
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Ingredients
- Cucumber/Kakadi 3-4 no
- Oil
- Curry leaves 4-5 no chopped
- Turmeric Powder
- Green chillies 3-4 no chopped
- cumin seed jeera
- Chana dal/Bengal gram flour
- Rice flour
- Rawa/Semolina optional
- Salt
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Instructions
- Clean & peel off the cucumber skin & grate in a broad vessel.
- Add chana dal & rice flour in equal proportion in order to make batter to spread.
- Use a coarse rice flour or if you do not have coarse rice flour add the rawa.
- Add the chopped curry leaves,green chillies,cumin seeds,turmeric powder & salt to taste.
- Mix all the ingredients well.
- Place the non stick pan on the heat & add a tspn of oil & spread all over.
- When the oil is heated, place abt 3-4 tblspn of batter & spread it from centre to all the sides. Spread it evenly to make thin & crispy thalipeeth.
- Cook from one side, add some oil on the sides of the thalipeeth, turn it over & cook from both sides.
- Cook till it is golden brownish in color.
- Serve hot with tomato sauce & a nice cup of tea.
- You do not require water, while grating the water content in the cucumber eases in preparing the batter.
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