Sabudana Thalipeeth

Name: Sabudana Thalipeeth
Total time: 25800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1/2 cup sabudana / sago; 3/4 cup water for soaking; 2 potatoes boiled and peeled; 1/2 cup water chest nut flour /singhara flour; 1/2 cup peanuts roasted, deskinned and coarsely crushed; 2 green chillies finely chopped; 1/4 teaspoon black pepper powder; 1 teaspoon coriander leaves finely chopped; 1/2 teaspoon jeera / cumin seeds; 1/2 teaspoon rock salt or to taste; 1 teaspoon ghee for roasting each thalipeeth

Sanchita Mittal @sm_thechef

Delhi

#Dussehra
Sabudana Thalipeeth is a Maharashtrian delicacy prepared especially during fasts and navratri festival.
It can also be served for day-to-day breakfast and also for lunch and dinner.
Moreover sabudana is full of carbohydrates and acts as an energy booster by producing more glucose, hence it is ideal for consuming during fasting.

Sanchita Mittal @sm_thechef

Saved

Ingredients

7 hours 10 minu

5 servings

1/2 cupsabudana / sago
3/4 cupwater for soaking
2potatoes boiled and peeled
1/2 cupwater chest nut flour /singhara flour
1/2 cuppeanuts roasted, deskinned and coarsely crushed
2green chillies finely chopped
1/4 teaspoonblack pepper powder
1 teaspooncoriander leaves finely chopped
1/2 teaspoonjeera / cumin seeds
1/2 teaspoonrock salt or to taste
1 teaspoonghee for roasting each thalipeeth

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Steps

7 hours 10 minu

1

Wash and soak sabudana in enough water for overnight or atleast 7 hours.
2

Next day mash between your fingers and check if they are soaked well.
3

Take a large mixing bowl or a plate and add all ingredients except ghee.
4

Mix everything very well with your palms to make a make a non-sticky dough.
5

Now take a big lemon sized ball of dough and start patting greased plastic sheet or a banana leaf.
6

Pat with your fingers as thinly as possible.
Keep pressing the edges to avoid cracks.
7

Make a hole in centre so that thalipeeth can absorb ghee and cook fast.
8

Grease a non stick pan with ghee.
9

Now hold the sheet and invert on your palms and Peel off the sheet slowly without breaking thalipeeth.
10

Gently put the ready thalipeeth on the ghee smeared pan and cook on medium flame.
11

Flip over and cook on both the sides.
12

Take them out and serve the thalipeeth hot with falahari mint coriander chutney or curd