Sabudana Thalipeeth

Sabudana thalipeeth is a crispy and soft pancake made with tapioca/sago/sabudana pearls, mashed potatoes, ground peanuts and spices. You can make Sabudana Vada from the same dough.

Ingredients:

• 1 cup sabudana
• ¼ cup peanut
• 2 potatoes, boiled & mashed
• 2 chilli, finely chopped
• 1 tsp cumin / jeera

• 1 inch ginger, grated (optional)
• 1 tsp lemon juice
• 1 tsp salt
• oil, for roasting

Method:

• Wash sabudana in running water until water becomes clear
• Drain off and transfer to a large bowl
• Add water until the sabudana completely dips in water
• Soak for 4 hours or until the sabudana turns soft and non-sticky
• keep aside

• In a pan dry roast peanut on low to medium lame
• cool completely, and crush the peanuts coarsely
• keep aside
• Make a paste from green chilies and ginger
• In a large bowl take soaked sabudana, boiled potatoes, chili-ginger paste, cumin, lemon juice and salt
• Squeeze and mix well making sure all the spices are well combined.
• Take a parchment paper/butter paper and grease it with oil
• Take a large ball-sized thalipeeth dough

• Press and flatten the ball on butter paper making sure it is slightly thick
• Take a pan and heat it
• Now, flip over the thalipeeth to hot tawa
• Peel the butter paper gently
• Flip over once the base is cooked
• Add oil and roast both sides until it turns slightly golden
• Enjoy sabundana thalipeeth with chutney.

Back to Savi’s Kitchen!