Cucumber Rotti (Taushe Moti Bhakri)

This is a great breakfast or evening snack item. Very delicious one. When I was a kid, we used to grow cucumber in our backyard. So there was a huge list of items prepared with this. There was one more kind of squash (called Magge in Konkani, Mangalore Southe kayi in Kannada) which can also be used for all these recipes.

In North Kanara, people grow turmeric in the backyard. The turmeric leaves are used in a variety of dishes for the great aroma. Its called Haldi panna in Konkani. Some people absolutely hate this aroma!!.

I still remember those days when we used to come home drenched in rain and aayi used to give us hot taushe bhakri. I used to call it Moti Bhakri (Thick roti) to distinguish between 3 types of cucumber rotis. I wish those days could come back.

Ingredients:
Cucumber (Grated) 1 cup
Coconut(Grated) 3/4th cup
Rice 3/4th cup
Sugar 1/2 tea spn
Ghee 1 tea spn
Banana Leaves (Optional) or turmeric leaves(Haldi panna)
Salt

Method:
Soak rice in water for 10min. Drain water and spread rice on a paper and allow it to dry for 15-20 min. Then grind it into a coarse rava (rice sooji). I tried to use ready made Rice sooji for this, but result was not as delicious as the home made one.
Mix cucumber, rava, coconut, ghee, sugar, salt (Do not add water) and leave it for 30min.
In a shallow pan, keep a banana leaf(or haldi leaves) then transfer the cucumber mixture and spread with hand, cover with banana leaf(or haldi leaves) on top. (Since I was not having banana leaf, I just poured the mixture in a shallow tava). Cook on a low flame till it turns slightly brownish in color, turn and cook from the other side. (Banana or haldi leaves gives a great aroma to this dish).
Serve hot.

Serves : 2
Preparation time : 45min

7 Comments for “Cucumber Rotti (Taushe Moti Bhakri)”

says:

Wow..I think you are an expert in authetic recipes…Looks gr8..I have some banana leaves in my freezer…So i can do it ..:))
Thanks for ur recipe.

says:

Shilpa: Cool recipe and looks healthy with cucumber.
BTW: Shilpa, Annita, where in the world you get those banana leaves (in US):( Didn’t even seen them in any Indian Stores(not even in edision, NJ)

says:

KM, As I mentioned in the post, I did not get banana leaves here. So I made this dish in normal nonstick pan without the leaves. But then, the banana leaves smell wont be there :(.

Anonymous

says:

Hi all,
Banana leaves are available in mexican food aisle of super markets.For those living in and around NJ,NY it is available in ctown supermarket

nagraj prabhu

says:

For the Taushe Doddak, you can also add ginger, green chilly to make it spicy.
that is my mom’s recipe.

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