It is always challenging to make an interesting and healthy breakfast everyday. The most regular items that frequent my kitchen are Indori Kanda Poha, Avarekalu Uppittu, Upma, Shavage Upma, Ukadpendi, Idli, Dosa…etc. Do share what all you make for breakfast.
Summer invites more cucumber into our diet as it’s a good hydrating agent and I do keep a good stock of them in my refrigerator. I love to eat it raw with some salt, lime and red chili pwd on it, it’s simply superb. Because of the heat I have lost much interest in elaborate cooking. One of these days when I was trying to fix a decent breakfast, I suddenly realized that I have not made Thalipeeth (pancakes) in a long time. The name thalipeeth made me further realize that I have never fed my family Cucumber Thalipeeth, which happens to be my ‘The Favorite’ one. The self realization actually shocked me and made me wonder, how was that possible, how did I ignore it for such a long time especially when they have been my personal favorites… Anyways, I did not waste a single minute after that and geared up to make these yummies.
Trust me friends these pancakes taste awesome and can make a wholesome meal too, in case one is planning a brunch. When served with curds and ghee, they make an excellent combo. The best part is that they are made with multi grains which adds to it’s health benefits. This particular pancake is also made during fasting, the recipe of which I will share later. To my delight my family just loved it and has asked to make it more frequently and to my utter surprise the fussy eater (my younger one) demanded to have some more of these again for the lunch, sadly they were over so have promised him that I will make them soon. I am sure to repeat these again but for now, let’s check the ingredients and how I made it..
3 cucumber grated
8-10 green chilies chopped finely
4-5 tbsp chopped cilantro
3 tbsp sesame seeds
3-4 tbsp sour yogurt
a cup of wheat flour
3-4 tbsp gram flour
a pinch of turmeric
1 tsp red chili pwd ( add only if the green chilies are not spicy)
5-6 tbsp rice flour (one can add more too)
salt to taste
oil for cooking
Cut the sides of the cucumber and rub it on the cucumber to remove the latex (do not avoid this step). Peel the cucumber and grate it. Do not squeeze.
Mix in all the ingredients and make a semi solid (tooth paste like consistency) dough, normally the juice of the cucumber is sufficient to make the dough else use a little water. A semi solid dough helps in spreading the pancakes easily on the pan/ tava.
Smear oil on a non stick pan. Wet hand and take a ball of the dough and spread it thin on the pan. Traditionally it is spread on a banana leaf and then pressed on the pan, else one can use a plastic sheet or a paper cutting to make the pancakes.
Put a little oil on top and along the sides.
Let the pancake cook from one side and then flip it. It should get a golden colour (kharpoos bhajane) on either side and cooking should be done preferably on medium flame.
Serve it with ghee/ curds or both.
This taste too good to resist. The yogurt adds a mild sour taste, sesame a nice crunch and the cucumber a delectable flavor. I will personally recommend you to try this. I missed my father a lot while eating as these are his favorite too.
Tips- Keeping the spice level high with green chilies is recommended else it tastes a bit bland.
Cilantro adds a great flavor so do not avoid that.
One can add more rice flour if they like the pancake more crispy.