What is Kakdi Thalipeeth?
Thalipeeth is a type of savory pancake or flatbread popular in the western Indian states of Maharashtra, and Goa. It is made using a variety of flour such as rice flour, wheat flour, gram flour, and millet flour, which are mixed with spices, herbs, onions, and cilantro.
The batter is then spread on a hot griddle or pan and cooked until crispy and golden brown on both sides. There are many varieties of Thalipeeth like Bhajani Thalipeeth, sabudana thalipeeth which are the most popular but in today’s post, I’m sharing my absolute favorite Thalipeeth of all, Cucumber Thalipeeth also known as Kakdi Thalipeeth where kakdi means cucumber in Marathi. This cucumber thalipeeth is a savory vegan pancake that has a chewy and crispy texture (which I absolutely love). These are super easy to make requiring just a handful of ingredients. This is my mom’s recipe and she adds semolina too along with rice flour which gives this flatbread the extra crispiness but you can omit it if you are looking for gluten-free pancakes. This kakdi thalipeeth makes a nutritious and filling breakfast and can be served with a variety of accompaniments such as chutneys, pickles, yogurt, or ketchup.
Recipe Ingredients
Cucumber: Use firm, fresh, cucumber with minimal seeds. English cucumber or mini Persian cucumber work great for this recipe. These varieties have thin skin so I grate them with skin on. If you are using any other type, peel the skin before grating. Rice flour: This is the base for this flatbread. Rice flour is gluten-free and helps make thailpeeth soft on the inside and nice and crispy on the outside. Semolina: Also known as rava or sooji. The addition makes thalipeeth get even crispier, but skip it if you have an intolerance to gluten. Green chilies: I use Thai or serrano chilies for adding some heat to this recipe. You can add these to taste or skip them if you don’t like spicy food. Onion: You can use red, yellow, or green onions, just make sure to finely chop so these can be easily mixed with flour. Onions are optional but add great flavor. Herbs - Fresh cilantro is the perfect touch of color and flavor to bring this recipe together. In addition, I at times like to add fresh curry leaves for more flavor. Spices: Just some basic spices like Asafoetida (hing), cumin seeds (zeera), and salt. Sugar: This is optional and to taste, I like to use a little for sweetness. Please refer to the recipe card for exact measurements of ingredients.
How To Make Cucumber Thalipeeth (Stepwise photos)
1 and 2 - In a bowl combine grated cucumber, green chilies, onions, cilantro, cumin seeds, sugar, salt, and give it a good mix. Let it rest for 5-10 mins. The cucumber will release its juices as it rests. 3 & 4 - Now add rice flour, semolina and mix well. Depending on how much water is released by the cucumber, add water to make a thick batter. Keep aside covered for 15 mins. There are two ways you can make this cucumber thalipeeth, Traditional and Modern methods:
Traditional Method
5 - You will need to use parchment paper and spray it with oil. Then add about ¼ cup of thalipeeth batter to it and using your fingers spread it into a circle (not too thin or thick). 6 - Using your fingers make 5-6 holes in the thalipeeth so it cooks evenly. 7 - Heat a pan and grease it with oil. Carefully pick up the parchment paper and flip the thalipeeth on the hot pan. 8 - Slowly starting from one side peel off the parchment paper. You can use a knife to separate the batter from the paper in case it’s stuck. Usually, oil prevents sticking and helps the batter come off easily. This method may require some practice but after making 1-2 pancakes you will get the hang of it.
Modern Method
9 - Grease the hot pan with oil. 10 - Pour ¼ cup of batter onto a heated pan. 11 - Spread it evenly into a circle using a spoon (just like dosa). Note: if the batter is too thick to spread, you can add a couple of tablespoon of water as required to get it to a spreading consistency. 12 - Make 4-5 holes in the batter using the back of the spoon.
Cooking Kakdi Thalipeeth
13 and 14 - After the pancake is on the pan, add a couple of tablespoon of oil around it and in the holes. Cover it and cook it on medium-low till the upper side of the pancake batter does not look wet. 15 - Flip and cook the other side till cooked and develops some light brown spots. 16 - I like my pancakes crispy so I flip them a couple of times cooking for 30 seconds on each side till they are done with some nice golden brown spots. Kakdi Thalipeeth is ready! Repeat the steps to make the remaining kakdi thalipeeth.
Serving Suggestions
Serve Cucumber Thalipeeth hot with fresh butter, pickle, Ketchup, or Green Chutney with a side of chai for breakfast or a snack!
Recipe Tips
Grate the cucumber finely so it mixes well with the flour and spices in the batter. You can grate it finely using a box grater or a food processor. Adding semolina to the batter is optional and can be skipped to make gluten-free flatbread. But highly recommend adding it if you can since gives this dish a nice crispy texture. Cucumber tends to release water especially when mixed with salt. Depending on the amount of water released, you can adjust the water quantity you add to make the batter. Rest the batter for at least 10-15 minutes to allow the flour to absorb the moisture and make the batter thicker. Flatten the thalipeeth gently and evenly using your fingers or a spatula. Avoid pressing too hard, as this can break the thalipeeth. If you feel the cucumber’s water is making the dough liquidy you can add more flour and salt to adjust the consistency. Cook on low-medium heat to ensure that it cooks evenly and gets crispy on both sides
More Breakfast Recipes
Hope you enjoy this Cucumber Thalipeeth!! If you give this recipe a try, please rate it by clicking stars ⭐️ in the recipe card. Thank you ❤️! You can also follow me on Facebook | and Instagram to see what’s cooking in my kitchen!!
Recipe Card
