This type of thalipeeth / Tavsoli is made from big cucumber known as Tavas, Tavshe or Tavsal. This thalipeeth is made as sweet also. This big cucumber is available only in monsoon.
Tavas, Tavshe or Tavsal:
- Cucumber, grated- approx 1 ½ cup from 1 cucumber
- Bhajni/Roasted multi-grain flour- approx 1 cup (as needed)
- Green chillies, chopped or crushed- 4 to 5
- Garlic- 5 to 6
- Cumin seeds- 1 tsp
- Fresh coriander, finely chopped- a handful
- Turmeric powder- ½ tsp
- Hing- ¼ tsp
- Sesame seeds- 1 tbsp (optional)
- Salt- to taste
- Oil for frying- as required
- Peel and grate cucumber. Squeeze grated cucumber. Do not throw this cucumber juice, use as needed.
- Griend green chillies, garlic, cumin seeds and coriander coarsaly. Do not use water for griending if possible.
- Combine bhajani flour, grated cucumber, coarsaly ground green masala, sesame seeds, turmeric powder, hing and salt.
- Mix well. Do not use water for kneading, use cucumber juice as needed. Kned well. This is loose dough. Divide into 4-5 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 curd/yogert.
- You can use rice flour+ fine semolina to make this thalipeeth.
- You can make sweet version of this thalipeeth. Use 2-3 tbsp jagerry and pinch of nutmeg powder. Omit chili, garlic, coriander leaves and cumin seeds. Use rice flour+semolina instead of bhajani flour.