Kurkurit Kakdi Dhirde

Kurkurit Kakdi Dhirde

This easy cucumber crepes recipe offers a delightful way to make a quick and crispy morning breakfast in just ten minutes using simple kitchen staples. Preparing the smooth batter requires minimal effort, allowing anyone to whip up a delicious meal without prior fermentation or tedious prep work. Combining fresh cucumber puree with seasoned rice and gram flour produces exceptionally crunchy and flavorful crepes every single time.

​Mothers across households often transformed simple seasonal vegetables into delicious, comforting morning meals that filled the kitchen with tempting aromas. Sitting together at the dining table on cool morning days and enjoying hot crepes straight off the skillet remains a treasured childhood memory. Recreating these traditional recipes brings back that warm sense of family bonding and nostalgic comfort.

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Some Interesting facts about ​Kurkurit Kakdi Dhirde:-

​Cucumbers contain over ninety-five percent water content, making them one of the most hydrating vegetables to include in a breakfast routine. Combining cucumber with rice flour creates a naturally gluten-free dish that aids digestion while keeping energy levels steady throughout the day. Using raw cucumber puree directly in pancake batters retains vital nutrients while giving the final dish an unusually light and airy texture.

Kurkurit Kakdi Dhirde

Print Recipe

Serves: 4 People Preparation Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• 4~5 Garlic cloves
• 2~3 Green chillies
• ​1/2 tsp Carom seeds
• ​1/2 tsp Cumin seeds
• ​1 Large Cucumber
• ​1 cup Rice flour
• ​2 tbsp Gram flour
• ​2 tbsp Fine semolina
• ​1/4 tsp Turmeric powder
• ​1/2 tsp Red chilli powder
• ​1/2 tsp Coriander powder
• ​2~3 tbsp Finely chopped coriander leaves
• ​1 tsp Salt
• ​2.5 cup Water
• ​2 tbsp Oil

Instructions

Step 1: Cut the end of the cucumber and rub it to remove bitterness.
Step 2: Chop cucumber into pieces without peeling.
Step 3: Add garlic, green chillies, carom seeds, and cumin seeds into a mixer jar.
Step 4: Add chopped cucumber pieces into the jar without adding water.
Step 5: Blend into a smooth puree.
Step 6: Take rice flour, gram flour, and fine semolina in a bowl.
Step 7: Add turmeric powder, red chilli powder, coriander powder, finely chopped coriander leaves, and salt.
Step 8: Mix dry ingredients well.
Step 9: Add cucumber puree into the flour mixture.
Step 10: Add water gradually and whisk thoroughly to form a smooth thin batter without lumps.
Step 11: Heat a pan on high flame and spray or spread oil on it.
Step 12: Stir batter well before pouring.
Step 13: Pour batter starting from the edges towards the center.
Step 14: Spray a little oil on top.
Step 15: Reduce flame to medium-low and cook until bottom becomes golden and crispy.
Step 16: Flip and cook both sides properly.
Step 17: Remove and serve hot.

Notes

• ​Garnish hot dhirde with fresh chopped coriander leaves and a small dollop of homemade butter.
• You can pack these for tiffin, travels or picnics.

Recipe Video

Servings

Serve immediately with spicy coconut chutney, tangy garlic chutney, or hot masala tea.