Simple light meal - Rava Thalipeeth

Recipe in Marathi - http://vadanikavalgheta.blogspot.com/2011/12/blog-post.html

"I really want to make special Konkani meal for you girls before I move from here. When will you all be able to make it at my place?", she said one day. Now that was a very tempting offer! She had too many things on her plate given her move in just 10 days to another city somewhere in the midwest. We insisted her not to make anything but we will just meet somewhere and enjoy our time together. She is a one of the greatest cooks I know! Even simplest meals she cooked, turned out to be the most flavorful. Its been a year already and I still remember everything she made that day. Paan Pole, Ravyache thalipeeth -- which I am going to share with you today, Kalya vaTaNyachi usal, Batata Bhaji, and garlic chutney! She served us 'hot off the griddle'! It reminded me of my mom making rotis and serving us when we were school going kids.

My dear friend, its been a year already, please come back soon. We miss you, we miss our chit-chat, gossips and food talks. The group is not the same without you! Here is her recipe of Ravyache Thalipeeth which I make often when I am in hurry or in mood to eat something different than usual roti-sabji.

Spread on griddle

1 cup Fine Semolina (Rava)
1/2 Cucumber
1 Small Onion or Shallot
1/4 cup Fresh Coconut
Few Stalks of Cilantro
2-3 Green Chilies (adjust per taste)
Salt per taste
Water as needed

Ravyache Thalipeeth

Preparation - 
Finely chop onion, green chilies and cilantro.
Grate cucumber.
Mix everything together except water.
Now heat a non stick griddle on low-medium heat.
Make a dough by mixing little water at a time. Dough should be softer than chapati dough but not as thin as dosa batter.
Divide dough in 5 equal parts. Carefully spread one part/ball in the center of hot griddle. Use little water to spread the dough in pancake shape. Spread it as thin as possible.
Cook on both the sides. Serve hot with any chutney, pickle, or as is!

Tips - 

  1. Do not mix the dough and keep. Mix it just when you are ready make and eat.
  2. I have made this with fine semolina as well as Upama rava. There is not difference in the flavor.
  3. These are usually made for breakfast in Konkan. 

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Comments

  1. Thank you - you made my day!
    Btw I think distance not only makes the heart grow fonder, it also exaggerates our memories....I am not a great cook by an definition.

    ReplyDelete

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