Sabudana Thalipeeth , an upvat recipe
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Sabudana Thalipeeth
Thalipeeth, a sumptuous, traditional Maharashtrian snack, is made in a faraal-friendly way in this recipe. We have used a dough of sabudana and mashed potatoes perked up with peanuts, green chillies and other flavour-givers. When flattened and cooked on a tava, you get a crunchy, tasty and filling Sabudana Thalipeeth. Sure to keep you energised on a fasting day, this Sabudana Thalipeeth is also very tasty despite being sattvik in every way. You can also try other faraal recipes like the Rajgira Paneer Paratha or Potato Khichdi .
Preparation Time: 15 minutes.
Cooking Time: 20 minutes.
Makes 10 thalipeeths.
Soaking time: Overnight.
1 cup sago (sabudana)
1 cup boiled and mashed potatoes
¼ cup roasted and coarsely crushed peanuts
1 tbsp sugar
1 tbsp finely chopped green chillies
½ tbsp cumin seeds (jeera)
2 tbsp finely chopped coriander (dhania)
Rock salt (sendha namak) to taste
2½ tsp oil for greasing
5 tsp oil for cooking
For serving
Sweet curds (dahi)
1. Soak the sabudana in enough water in a deep bowl overnight and drain well.
2. Transfer the soaked sabudana and all the ingredients in a deep bowl and mix very well.
3. Divide the mixture into 10 equal portions.
4. Grease a plastic sheet with ¼ tsp of oil, place it on a clean, dry surface, put a portion of the dough on it and flatten it. Pat it with your fingers to form a 125 mm. (5”) diameter circle.
5. Make a hole in the centre using your index finger.
6. Remove the plastic sheet and place the circle on a hot greased non-stick tava (griddle) and cook using ½ tsp of oil till it turns golden brown in colour from both the sides.
7. Repeat steps 4 to 6 to make 9 more thalipeeths.
Serve immediately with sweet curds.
