Sabudana Thalipeeth
Top Rated Recipe
Key Details:
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prep time: 12 hours
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Cook time: 20-30 minutes
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Difficulty Level: Easy
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Course:
Cuisine: Indian Maharashtrian
Key Ingredients:
Sago (sabudana)
Potatoes
Peanuts
Spices & Condiments
About Sabudana Thalipeeth
Sabudana Thalipeeth apart is its unique texture – it’s simultaneously crispy on the outside and delightfully soft on the inside. The earthy aroma of roasted peanuts and the gentle heat of green chilies and cumin seeds infuse every bite with a burst of flavors.
Top ways to prepare: Traditionally cooked on a griddle with a touch of ghee or oil, Sabudana Thalipeeth develops a beautiful, golden crust that makes for a satisfying crunch. It’s gluten-free and a popular choice during fasting periods, known as “vrat” in Hindu culture..
Cooking Tips: 1. Start by washing the sabudana thoroughly under running water to remove excess starch. Then soak it in enough water to just cover the pearls for at least 5-6 hours or overnight. Drain the soaked sabudana well to remove excess water. The sabudana should be soft and translucent after soaking. 2. When grating the potatoes, ensure they are smooth and free of lumps. This will help bind the thalipeeth mixture effectively. 3. Roast the peanuts until they turn golden brown and remove the skins. This not only enhances the flavor but also makes them easier to crush. 4. Pay attention to the ratio of sabudana to potatoes. Typically, you’ll need more sabudana than potatoes, but the exact ratio can vary depending on personal preference and the type of sabudana you use. Aim for a balance that holds the mixture together without making it too dry or too sticky. 5. Adjust the spiciness of the thalipeeth to your liking. You can control the heat by adding or reducing the number of green chilies. Additionally, don’t forget to season with salt and other spices like cumin seeds and coriander powder for flavor. 6. When pan-frying the thalipeeth, a non-stick pan works best to prevent sticking and ensure even cooking. You can use a small amount of ghee or oil to enhance the flavor and crispiness. 7. When shaping the thalipeeth, be gentle to avoid breaking the delicate sabudana pearls. You can use your palms or a plastic sheet to flatten the mixture into discs. If it’s too sticky, you can wet your hands to prevent sticking. 8. Cook the thalipeeth over medium to low heat to ensure that it cooks through without burning. It might take a bit longer, but it’s worth it for the perfect texture. 9. When it’s time to flip the thalipeeth, do so gently using a flat spatula. Be patient, as they can be delicate, especially when hot. 10. Sabudana Thalipeeth is best enjoyed hot off the griddle. Serve it with yogurt, green chutney, or any accompaniments of your choice to enhance the overall experience..
Serving Suggestion : Serve it with yogurt, green chutney, or any accompaniments of your choice to enhance the overall experience..
Table of Contents
Sabudana Thalipeeth apart is its unique texture – it’s simultaneously crispy on the outside and delightfully soft on the inside. The earthy aroma of roasted peanuts and the gentle heat of green chilies and cumin seeds infuse every bite with a burst of flavors.
Read More- Sago (sabudana) soaked 1 cup
- Medium Grated raw Potatoes 2 nos
- Red chilli powder 1 teaspoon
- Cumin seeds ½ teaspoon
- Take a large bowl and grate 2 medium potatoes into it.
step 1.Take a large bowl and grate 2 medium potatoes into it.
step 2.Add 1 cup soaked sabudana to it.
Read MoreServing Suggestion : Serve it with yogurt, green chutney, or any accompaniments of your choice to enhance the overall experience..
Read MoreIngredients
- Sago (sabudana) soaked 1 cup
- Medium Grated raw Potatoes 2 nos
- Red chilli powder 1 teaspoon
- Cumin seeds ½ teaspoon
- Crushed roasted peanuts ¼ cup
- Fresh coriander leaves, chopped 2 tablespoons
- Green chilies chopped 2 nos
- Salt to taste
- Vrat ka bhaajani atta ½ cup
- Ghee to shallow fry
- Yogurt 1/2 cup
- Green chutney ½ cup
How to Make Sabudana Thalipeeth (Stepwise Photos)
- Take a large bowl and grate 2 medium potatoes into it.
- Add 1 cup soaked sabudana to it.
- Add 1 tsp red chilli powder
- Next add ½ tsp cumin seeds and salt to taste.
- Now, add crushed peanuts.
- Now, add vrat ka bhaajani atta
- Next add chopped coriander leaves and chopped green chillies in the bowl.
- Add a little water if required and form a dough.
- Place a ring mould on butter paper, fill it with thalipeeth mixture, remove the ring mould and then press lightly with damp hands.
- Heat a little ghee on a non stick tawa. Place a thalipeeth and cook, turning sides and drizzling ghee, till golden brown and crisp on both sides. Make the rest of the thalipeeth similarly.
- Whisk together yogurt and green chutney in a bowl. Serve thalipeeth hot with this chutney.
Method
- Take a large bowl and grate 2 medium potatoes into it.
- Add 1 cup soaked sabudana to it.
- Add 1 tsp red chilli powder
- Next add ½ tsp cumin seeds and salt to taste.
- Now, add crushed peanuts.
- Now, add vrat ka bhaajani atta
- Next add chopped coriander leaves and chopped green chillies in the bowl.
- Add a little water if required and form a dough.
- Place a ring mould on butter paper, fill it with thalipeeth mixture, remove the ring mould and then press lightly with damp hands.
- Heat a little ghee on a non stick tawa. Place a thalipeeth and cook, turning sides and drizzling ghee, till golden brown and crisp on both sides. Make the rest of the thalipeeth similarly.
- Whisk together yogurt and green chutney in a bowl. Serve thalipeeth hot with this chutney.
Additional Tips and Tricks
- Serving Suggestion : Serve it with yogurt, green chutney, or any accompaniments of your choice to enhance the overall experience..
About chef
Masterchef Sanjeev Kapoor
Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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