Sabudana Thalipeeth

Sabudana Thalipeeth step by step instructions:

It is a traditional Maharashtrian delicacy. It is generally prepared during vrats (fasting) but can be made for breakfast or snacks also.

A dough is prepared from sabudana and other ingredients. The dough is a bit sticky so we can either make the thalipeeth directly on the tawa by pressing the dough as thin as possible on the tawa with wet palms or roll a small portion of the dough on a plastic sheet. Either of the ways can be used to make thalipeeth; whichever you feel more convenient.

It can be served with farali chutney or sabjis.
Check out other recipes of sabudana like "Sabudana Vada in appam maker", "Sabudana Khichdi"

Let us start cooking!!!

Ingredients:
Sabudana (Sago seeds): 1 cup (155 gms)
Potatoes: 4 small (200 gms, boiled and mashed)
Peanuts: 1/2 cup (70 gms, Roasted and crushed)
Green chilies: 2 (chopped)
Coriander leaves: 2 tbsp. (chopped)
Cumin seeds: 1 tbsp.
Ghee as required
Rock Salt (sendha namak) as per taste

Method:
1. Wash and soak the sabudana for 3-4 hours.

2. Drain all the water from the sabudana. Add potatoes, green chilies, coriander leaves, cumin seeds, peanuts, and salt. Mix well. A dough will be formed.

3. Heat a tawa. Grease it with ghee. Take a small portion of the sabudana mixture and spread it on the tawa as thinly as possible with wet hands.

4. Make a few holes and put some ghee in the holes and also around the thalipeeth.

5. Flip the thalipeeth after few minutes or when the underside is lightly golden. Let it cook on the other side also evenly.

6. Serve hot with chutney, ketchup etc.
7. Delicious “Sabudana Thalipeeth” is ready!

Tips:
1. Make sure there is no water left in the sabudana. Drain the water from them nicely.
2. Always wash the sabudana before soaking them.
3. I used an iron case griddle for making the Thalipeeth. A non-stick pan can also be used.

See you soon with a new recipe till then Happy Cooking!!!