The right start - Taushe Dhodak
Growing up, Sundays were special for two reasons - first was an elaborate breakfast and second was the non vegetarian lunch. I used to wake up to the smell of breakfast cooking and then spend almost half of the day eating, I think!
One of the really popular breakfast food was 'thalipeeth'. They are hand-rolled flat breads usually made of a combination of flours (called bhajanee) - jowar, bajra and besan with some spices thrown in for flavor. Thalipeeths are roasted with a liberal dash of ghee and served with home made butter and chutney.
In the Konkan thalipeeths are made with semolina and are called 'dodak'. The dish holds a special place in my heart as it was my favorite breakfast growing up and it was what my mother in law made on my first morning in my new home. I like to think it made the transition to a new family a little easier to see the familiar sight of a hot thalipeeth with a dollop of slowly melting butter in the center!
One of the really popular breakfast food was 'thalipeeth'. They are hand-rolled flat breads usually made of a combination of flours (called bhajanee) - jowar, bajra and besan with some spices thrown in for flavor. Thalipeeths are roasted with a liberal dash of ghee and served with home made butter and chutney.
In the Konkan thalipeeths are made with semolina and are called 'dodak'. The dish holds a special place in my heart as it was my favorite breakfast growing up and it was what my mother in law made on my first morning in my new home. I like to think it made the transition to a new family a little easier to see the familiar sight of a hot thalipeeth with a dollop of slowly melting butter in the center!
TAUSHE DODAK (Cucumber Pancakes)
(makes 4-5)
1/2 cucumber, peeled and grated (optional)
2 cups semolina (rawa)
1/2 onion, chopped fine
2-3 green chillies, chopped fine
1/4 cup coconut, grated
2 tablespoons cilantro, chopped fine
water
salt to taste
oil for frying
Mix cucumber, onion, cilantro, chillies and coconut with the semolina. Add salt and mix into the dough. Add water to make a semi solid dough (more watery than chapati dough but not as runny as dosa batter). Don't knead too much.
Heat a non stick pan. Drizzle a teaspoon of oil over it. Take a golf ball sized dough in your hand and place it in the centre of the pan. Spread the dough into a circle using your fingers. Dip your fingers in water to help with spreading. The disc should be even and not too thick.
Spoon oil along the sides of the dodak and cover with a lid. Remove after a minute or when the top appears dry. Turn over and fry on the other side. The dodak should get a couple of brown patches. Serve with butter or chutney.
KOTHMIR CHUTNEY (Cilantro-Coconut Chutney)
2 cups cilantro
1/2 cup grated coconut
2-3 green chilles
a few slivers of raw mango or a walnut size ball of tamarind
salt
Blend all the ingredients with a little water. Your chutney is ready!
This is my entry to Meena's FMR breakfast event.
(makes 4-5)
1/2 cucumber, peeled and grated (optional)
2 cups semolina (rawa)
1/2 onion, chopped fine
2-3 green chillies, chopped fine
1/4 cup coconut, grated
2 tablespoons cilantro, chopped fine
water
salt to taste
oil for frying
Mix cucumber, onion, cilantro, chillies and coconut with the semolina. Add salt and mix into the dough. Add water to make a semi solid dough (more watery than chapati dough but not as runny as dosa batter). Don't knead too much.
Heat a non stick pan. Drizzle a teaspoon of oil over it. Take a golf ball sized dough in your hand and place it in the centre of the pan. Spread the dough into a circle using your fingers. Dip your fingers in water to help with spreading. The disc should be even and not too thick.
Spoon oil along the sides of the dodak and cover with a lid. Remove after a minute or when the top appears dry. Turn over and fry on the other side. The dodak should get a couple of brown patches. Serve with butter or chutney.
KOTHMIR CHUTNEY (Cilantro-Coconut Chutney)
2 cups cilantro
1/2 cup grated coconut
2-3 green chilles
a few slivers of raw mango or a walnut size ball of tamarind
salt
Blend all the ingredients with a little water. Your chutney is ready!
This is my entry to Meena's FMR breakfast event.
Labels: dodak rawa bhakri thalipeeth taushe tawas cucumber dhodakka sooji
Posted By Ashwini | Permalink |
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