Sabudana Thalipeeth Recipe: Know how to make sabudana thalipeeth
How to make Sabudana Thalipeeth Thalipeeth is a popular dish from Maharashtra. Thalipeeth is a popular dish from Maharashtra. Sabudana Thalipeeth is a twist on the original and is equally delicious. It is made using most of the ingredients used to cook Sabudana Vada. This dish is specially eaten during vrat (fasting) and can be modified accordingly. The original form has a twist and is equally delicious. It is made using most of the ingredients used to cook Sabudana Vada. This dish is specially eaten during vrat (fasting) and can be modified accordingly.
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients of Sabudana Thalipeeth
- 1 cup Sabudanacup boiled potatoes
- 1/4th peanut
- 3 green chillies, finely chopped
- 1 coriander leaves, finely chopped
- 1 tsp cumin seeds1 tbsp sugar
- Salt to taste
- 40 ml oil
How to make Sabudana Thalipeeth
1. Soak a cup of sabudana in about 1 cup of water overnight or for a few hours till it becomes soft and should not be sticky.
2. Put peanuts in a pan and fry them lightly. Remove from heat, let them cool down, peel them and then grind them to make coarse powder.
3. In a separate bowl, add soaked sago, mashed potatoes (chilled), chillies, cumin seeds, sugar, coriander, peanuts and salt to taste. (Those who are observing fast can avoid coriander and use rock salt in place of regular salt).
4. Mix well to make a thick dough. You can also add a little flour, like buckwheat flour, water chestnut flour or any other flour, to help bind the dough. Mix it well and knead it.
5. Spread parchment paper on a flat surface or grease a flat, dry plate with oil.
6. Spread parchment paper on a flat surface or grease a flat, dry plate with oil. Make round shaped balls of the dough and place them on the surface. Press them carefully to make a thick, round shape.
7. Carefully put it on the hot griddle and pour oil around it. Cook till golden brown from both the sides. Take out carefully in a plate and serve with curd.