Rava Kakdi Thalipeeth Recipe (Maharashtrian Style Semolina-Cucumber Flatbread)
Description:
This Rava Kakdi Thalipeeth, a traditional Maharashtrian recipe, is a delightful and wholesome flatbread that combines the refreshing taste of cucumber with the richness of semolina (rava). Perfect for breakfast or as a light meal, this recipe is simple, quick, and healthy. The cucumber adds a subtle, cool flavor that complements the earthy semolina, while a touch of yogurt gives the dough its binding consistency. Enjoy it with a dollop of yogurt or some spicy chutney for an authentic, comforting meal that’s sure to satisfy!
Cuisine: Maharashtrian
Course: Indian Breakfast
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Sooji (Semolina / Rava) | 1 cup |
| Cucumbers (peeled & coarsely grated) | 2 |
| Green Chillies (finely chopped or crushed) | 3 (adjust to taste) |
| Curd (Dahi / Yogurt) | 3 tablespoons |
| Coriander (Dhania) Leaves | Small bunch, chopped |
| Ghee | 2-3 tablespoons (for cooking) |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4-5
Instructions:
-
Prepare the Dough:
- In a large mixing bowl, combine the semolina (sooji), grated cucumber, finely chopped green chillies, chopped coriander leaves, curd, and salt.
- Mix everything thoroughly. The cucumber will release some water, so start by adding a little water (about 2-3 tablespoons) to help form a dough. Be cautious not to add too much water, as the dough should be firm and just hold together.
-
Rest the Dough:
- Cover the bowl and let the dough rest for about 15-20 minutes. During this time, the semolina will absorb the moisture from the cucumber and yogurt, making it easier to work with.
- After the resting period, check the dough consistency. If it feels too dry, add a tiny bit more water, just enough to make it pliable but not sticky.
-
Shape the Thalipeeth:
- Divide the dough into 4-5 equal portions. Grease a flat skillet or tawa with a little ghee.
- Take one portion of dough and place it onto the greased skillet. Use your fingers to gently pat the dough into a round, flat disc (about 6 inches in diameter).
- Using your finger, make one hole in the center of the dough circle and four more holes around it. This will help the thalipeeth cook evenly and ensure it remains crispy.
-
Cook the Thalipeeth:
- Drizzle a few drops of ghee into each of the holes on the thalipeeth.
- Place the skillet on low heat and cover it with a lid. Allow the thalipeeth to cook for 2-3 minutes or until the underside turns golden brown and crispy.
- Once the bottom is browned, flip the thalipeeth carefully and cook the other side for another 1-2 minutes on low heat.
-
Serve:
- Repeat this process with the remaining dough portions. Ensure each thalipeeth is cooked on low heat for the perfect crisp texture.
- Serve the Rava Kakdi Thalipeeth hot, paired with a spicy red chilli thecha (Maharashtrian style chutney), or a fresh green coriander and coconut chutney. You can also enjoy it with a side of yogurt (dahi) for a soothing and delicious meal.
Pro Tips:
- Water Adjustment: The amount of water needed will vary depending on the moisture content of the cucumber. Add water in small amounts to avoid the dough becoming too soft or runny.
- Ghee Preference: Ghee not only enhances the flavor of the thalipeeth but also helps it crisp up perfectly. You can adjust the amount of ghee as per your preference.
- Serving Variations: You can also serve this thalipeeth with a simple pickle or some sweet chutney for added flavor.
Enjoy the light, crispy goodness of this Rava Kakdi Thalipeeth as a part of your morning breakfast or as a delightful snack throughout the day!
