Monday, 11 April 2016

Kalingadache Thalipeeth / Dhodak ~ Watermelon Rind Pancake

Kalingadache Thalipeeth / Dhodak is mainly made in Southern Konkan and Goa. Normally Bhajni/Roasted multi-grain flour is used for thalipeeth, but here semolina is used for thalipeeth or dhodak. 

Thalipeeth is also made from big cucumber (Tavas, Tavshe, Tavsal). This is made as sweet also.

This is a season of watermelon. Usually, we discard rind. But here is a delicious way to use watermelon rind. Try this in your breakfast.

  • Watermelon rind, grated- 1 cup
  • Fine semolina (rava), roasted- ½ cup
  • Rice flour- 1 tbsp
  • Fresh coconut, scraped- ¼ cup
  • Green chillies, finely chopped or crushed- 3 to 4
  • Ginger, finely grated- 1 tsp
  • Cumin seeds, coarsely crushed- 1 tsp
  • Turmeric powder- a pinch
  • Fresh coriander, finely chopped- a handful
  • Salt- to taste
  • Oil for frying- as required

  • Grate watermelon rind. Do not grate green part.
  • Combine grated watermelon rind and rava/semolina. Let it rested for atlest 15 minutes.
  • Add remaining ingredients except oil. Do not use water. Mix well. This is loose dough. Divide into 4 parts. 
  • Drizzle little oil over griddle/tava. Take 1 part of dough and place it in the centre of the pan. Spread the dough into a circle using your fingers. The disc should be even and not too thick. 
  • Place this tava on high flame. Spoon some oil along the sides of the dodak and center hole. Cover with a lid and turn the flame to medium. 
  • Remove after a minute or when the top appears dry. Turn over and fry on the other side. 
  • Serve hot with tomato ketchup or chutney.

  • You can use Bhajani to make this thalipeeth.
  • You can make sweet version of this thalipeeth. Use 2-3 tbsp jagerry and pinch of nutmeg powder. Omit chili, ginger, coriander leaves and cumin seeds.  

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