Sabudana Thalipeeth is a very popular Maharashtrian dish.
This dish is made from Sabudana(Tapioca Pearls).
This is perfect for fasting days and Navaratri Vrat. Ingredients of Sabudana Vada and Sabudana Thalipeeth are the same but the taste and texture are totally different.
Sabudana vada is fried in oil whereas Sabudana Thalipeeth is made in ghee. It tastes very delicious and is quite filling.
How to make Sabudana Thalipeeth?
1. Wash and soak sabudana in enough water for 5 to 6 hours. Your sabudana should be well soaked. After 5 – 6 hours drain out excess water.
2. Mix sabudana, Ginger-chili paste, mashed potatoes, cumin seeds, salt, coriander and peanut powder. Make a soft dough.
3. Take thin plastic. Apply some water. Make 6 equal size balls from the dough. Take one ball and Place it over plastic. Grease the ball with some oil and cover it with a plastic sheet. Now with the help of hands, press it in round shape.
4. Heat non stick tava/griddle on a medium-high. Remove the rolled thalipeeth from the plastic sheet very carefully and place it on Tawa/griddle. Make a small hole in the center and pour some ghee in the hole as well as around the edges. When the color gets golden brown on the bottom, flip the side and cook until gets golden brown from both the sides. Do the same process with the rest of the balls.
5. Your Sabudana Thalipeeth is ready. Serve hot with Curd. If you are not making this thalipeeth for fasting, serve it with Mint-coriander chutney and tomato ketchup.
Sabudana Thalipeeth
Ingredients
- Sabudana / Sago seeds - 1 cup
- Boiled Potatoes - 1 medium size
- Cumin seeds - ½ tsp
- Ginger chili paste - 1 tbsp Adjust according to your spice level
- Roasted peanut powder - 4 tbsp
- Ghee
- Salt to taste
- Chopped coriander/cilantro - 2 tbsp
Method
- Wash and soak sabudana in enough water for 5 to 6 hours. Your sabudana should be well soaked. After 5 - 6 hours drain out excess water.
- Mix sabudana, Ginger-chili paste, mashed potatoes, cumin seeds, salt, coriander, and peanut powder. Make a soft dough.
- Take thin plastic. Apply some water. Make 6 equal size balls from the dough. Take one ball and Place it over plastic. Grease the ball with some oil and cover it with a plastic sheet. Now with the help of hands, press it in round shape.
- Heat non stick tava/griddle on a medium-high. Remove the rolled thalipeeth from the plastic sheet very carefully and place it on Tawa/griddle. Make a small hole in the center and pour some ghee in the hole as well as around the edges. When the color gets golden brown on the bottom, flip the side and cook until gets golden brown from both the sides. Do the same process with the rest of the balls.
- Your Sabudana Thalipeeth is ready. Serve hot with Curd. If you are not making this thalipeeth for fasting, serve it with Mint-coriander chutney and tomato ketchup.
Kya kamal hai, will definately try it, but y u have hole in the middle?
Thanks Nipa!!!
The hole ensures that the thalipeeth cooks through evenly.
Good food for tiffin, snacks.
Yes Shibani, You are right. Its perfect for tiffin and snacks. 🙂
Thanks.
So that it will get cook from centre as well . Otherwise generally thalipeeth is thicker than rotis so if ull grease from the corner sides will get cooked but centre portion will remain half cooked.
Yes Tejal you are right… 🙂
Looks yummy
Thanks Anika!!! 🙂
Will it become tough when it cools? I am asking for taking in the tiffin box.
Hi Sudha!!!
It will not at all. it will remain soft for longer time.
Thanks