Cucumber pancake or fritter is a popular veg recipe in Maharashtra. The dough is made from the flour of wheat, rice, and bajra. Onion, fresh coriander and, other vegetables and spices are added. Cucumber pancake is also known as ‘kakdi thalipeeth’. Thalipeeth/pancakes are of various types. Today I’m sharing one of my favourites, the Cucumber pancake or kakdi thalipeeth recipe. It is a very famous Maharashtrian breakfast recipe that is very crispy, chewy, and most important it is a gluten-free recipe.
It is a very good and tasty option for those who prefer a gluten-free diet. Cucumbers contain magnesium, potassium, and vitamin K. These 3 nutrients are vital for the proper functioning of the cardiovascular system. Magnesium and potassium can lower down blood pressure. By regularly including cucumbers in our food can decrease bad cholesterol and blood sugar levels as well.
250 grams – Grated cucumbers (Grate 2 nos. medium-sized cucumbers)
200 grams – Wheat flour (1 cup)
100 grams – Gram / Chickpeas flour (Besan) ½ cup
50 grams – Rice flour 2 tablespoons
1 no. – Chopped onion (Medium sized)
2 tablespoon – Ginger garlic and green Chilli paste
2 tablespoons – Cooking oil
1 teaspoon – Sesame seeds
½ teaspoon – Cumin seeds (Jeera) powder
2 teaspoons – Red chilli powder (or 4 green chillies paste optional)
½ teaspoon – Turmeric powder
2 tablespoons – chopped Coriander leaves
½ teaspoon – Amchur powder
½ teaspoon – Garam masala
1 teaspoon – Salt (as per taste)
How to prepare cucumber pancakes?
Cucumber Pancake recipe with step-by-step photos:
1 – Wash thoroughly cucumber. And peel off the skin of the cucumber before grating. After grating squeeze the water out of the cucumber completely so the pancake does not become soggy.
2 – Now add all ingredients to the grated cucumber. Mix well gently then add water for preparing the batter.
3 – Take precautions the batter should be of appropriate consistency, not too thick or too thin. Keep this batter for 10 minutes to get fluffy.
4 – On heated pan spread oil and pour batter same like spreading dosa on a pan and apply oil on it. (same method as dosa making)
5 – Let the pancake cook well. You will see pores on top. Let it cook till they are nice and brown. Drizzle a little oil on top of the fritters and flip them over.
6 – Press them using the spatula. Let them brown again.
7 – Take them out of the pan and repeat the same process with the remaining batter.
8 – Now, your cucumber pancake is ready to serve.
Serve hot with tomato ketchup, yoghurt, or green chutney.
Tips for Preparing Pancakes or fritters:
1 – To avoid a bitter taste, it’s good to peel off cucumber skin and then grate the cucumber.
2 – After grating squeeze the water out of the cucumber completely so the pancake does not become soggy.
3 – You can add Semolina instead of rice flour gives this dish a crispy texture so you can reduce or increase the amount based on how crispy you want your pancakes.
3 – If you want to make a completely gluten-free Cucumber pancake then add rice flour and skip semolina.
4 – As cucumber tends to secrete water especially when mixed with salt. Some may secrete more than others hence add water depending as per need.
5 – You can even add some grated vegetables if you like to make it like a Vegetable pancake (Thalipeeth).
6 – You can experiment with the flavours as you like by adding any spice as you wish. You could also replace Cucumber with carrots, radish, bottle gourd, or Zucchini. These savoury pancakes are as easy to make
2teaspoonRed chilli powder (or Paste of 4 Green chillies )
½teaspoonTurmeric powder
½teaspoonAmchur powder
½teaspoonGaram masala
1teaspoonSalt (as per taste)
Instructions
Wash thoroughly cucumbers, and peel off the skin of the cucumbers before grating. After grating squeeze the water out of the cucumbers completely so the pancake does not become soggy.
Now add all ingredients to the grated cucumbers. Mix well gently then add water for preparing the batter.
Take precaution, the batter should be appropriate, not too much think or not to be so thin. Keep this batter for 10 minutes.
On heated pan spread oil and pour batter same like spreading dosa on the pan and lightly oil on it. (same method as dosa making)
Let the fritters cook well. You will see pores on top. Let it cook till they are nice and brown. Drizzle a little oil on top of the fritters and flip them over.
Now, your cucumber pancake is ready to serve. Serve hot with tomato ketchup, yoghurt or green chutney.
Notes
1 - To avoid a bitter taste, it's good to peel off cucumbers skin and then grate the cucumbers.
2 - After grating squeeze the water out of the cucumbers completely so the pancake does not become soggy.
3 - You can add Semolina instead of rice flour gives this dish a crispy texture so you can reduce or increase the amount based on how crispy you want your pancakes.
3 - If you want to make a completely gluten-free Cucumber pancake then add rice flour and skip semolina.
4 - As cucumber tends to secrete water especially when mixed with salt. Some may secrete more than others hence add water depending as per need.
5 - You can even add some grated vegetables if you like to make it like a Vegetable pancake (Thalipeeth).
6 -You can experiment with the flavours as you like by adding any spice as you wish. You could also replace Cucumber with carrots, radish, bottle gourd, or Zucchini. These savoury pancakes are as easy to make
