Sabudana Thalipeeth
Sabudana thalipeeth – capturing the delectable essence of sabudana vada in the form of a flatbread. This popular Maharashtrian snack recipe is often prepared during Hindu fasting periods, such as Navratri vrat.
Ingredients
- 1 cup Sabudana (Sago or Tapioca pearls)
- 1 ½ cup Potatoes tightly packed, boiled, peeled and mashed
- ½ cup Peanuts Roasted and Roughly crushed
- 2 Green chilies chopped finely
- 4 tablespoons Cilantro or coriander leaves chopped
- 2 teaspoon Cumin seeds
- 3 teaspoons Lemon juice Or Lime juice
- 1 teaspoon Sugar
- Rock salt (Sendha namak) to taste
- Peanut oil to cook the thalipeeth
Instructions
Prep & Soaking Sabudana
- Take sabudana in a colander and wash under running cold water. Make sure to remove all the starch by rubbing the pearls between fingers and thumb.
- Then soak in the water for 3-4 hours or overnight. (Depending on the type and quality of the sabudana, soaking time may vary.) the one we get here in the USA always requires overnight soaking.
- Drain the excess water by transferring the sabudana into the colander and rest for 15-20 minutes. It is important to get rid of the moisture otherwise thalipeeth mixture becomes sticky and loose, so it gives a hard time shaping them.
- Let’s check sabudana if it is soaked properly or not. When you press one soaked pearl between your finger and thumb, it should mash very easily without any effort.
- While sabudana is draining, dry roast the peanuts in a pan on medium heat with stirring constantly until they become golden brown.
- Let it cool down and roughly crush them using mortar and pestle. Alternatively, you can coarsely ground using a food processor.
Making Sabudana Thalipeeth Recipe
- Take all the ingredients in a bowl.
- Mix them well and make a dough-like ball. If it is too loose and sticky, then you can add any fasting flour (rajgira flour or Singhara flour or sama flour).
- Divide it into 8 equal parts. And make a smooth ball using your palms. Take a piece of aluminum foil or plastic, grease it with oil and put that ball on top of it. And also heat the pan on medium heat for pan-frying the thalipeeth.
- While the pan is heating, make 4-inch diameter thalipeeth by pressing the ball with your hand. Keep sealing the edges as you press if it breaks. And also make about the quarter-inch hole in the center with the help of your finger.
- Once the pan is hot, drizzle some oil in the pan. Carefully take thalipeeth in your hand with the help of foil and put it in the pan.
- Let it brown on the bottom side, drizzle some more oil on top and then flip it. Also, cook on another side till it becomes golden brown.
Notes
- Soak the sabudana well. Check by pressing a pearl and it should mash easily. If not then you’ll taste the raw, chewy sabudana in the thalipeeth.
- The moisture content: If the mixture is too moist then it becomes sticky and unable to shape. To avoid that drain the sabudana really well. Plus, make sure not to use over-boiled potatoes (which as too much moisture in them).
- By any chance, if the mixture becomes loose and sticky, then add a couple of tablespoons of rajgira atta or singhara atta and mix. Repeat until the mixture becomes pliable, non-sticky and shapable.
- If sabudana thalipeeth breaks while shaping – meaning the mixture is too dry. Sprinkle little water and mix. Try shaping again, it should work.
Nutrition
Calories: 417kcalCarbohydrates: 49.4gProtein: 6.1gFat: 23gSaturated Fat: 3.6gSodium: 491mgPotassium: 356mgFiber: 3.3gSugar: 3.9g
Tried this recipe?Let us know how it was!