Cucumber Thalipeeth/Kakadiche thalipeeth

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by: Tri Shakti






Easy to make & a variety to breakfast recipes




ingredients

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serves: 8

3-4 Cucumber/Kakadi

Oil

4-5 leaves Curry (chopped)

Turmeric powder

3-4 Green chillies (chopped)

Cumin seeds (jeera)

gram Chana dal/Bengal flour

Rice flour

Rawa/Semolina (optional)

Salt to taste

Nutrition Facts
Cucumber Thalipeeth/Kakadiche thalipeeth

Servings Per Recipe: 8

Amount per Serving

Calories: 80

  • Total Fat: 3.8 g
  •     Saturated Fat: 0.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 26 mg
  • Total Carbs: 10.7 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 2.1 g
  • Protein: 1.4 g
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preparation

1.  Clean & peel off the cucumber skin & grate in a broad vessel.

2.  Add chana dal & rice flour in equal proportion in order to make batter

3.  To spread.

4.  Use a coarse rice flour or if you do not have coarse rice flour add the rawa.

5.  Add the chopped curry leaves,green chillies,cumin seeds,turmeric powder & salt

6.  To taste.

7.  Mix all the ingredients well.

8.  Place the non stick pan on the heat & add a tspn of oil & spread all over.

9.  When the oil is heated, place abt 3-4 tblspn of batter & spread it from centre

10.  To all the sides. Spread it evenly to make thin & crispy thalipeeth.

11.  Cook from one side, add some oil on the sides of the thalipeeth, turn it over

12.  & cook from both sides.

13.  Cook till it is golden brownish in color.

14.  Serve hot with tomato sauce & a nice cup of tea.

15.  You do not require water, while grating the water content in the cucumber eases

16.  In preparing the batter.

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