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Today we will make ‘Sabudana thalipeeth’
This is a Maharashtrian recipe
And it is very delicious
It can be eaten while fasting
Or as a breakfast meal or as a light brunch meal
Today we will make Sabudana thalipeeth as a fasting meal.
For this we will use fasting flour and Sendha Namak (Rock Salt).
Otherwise you may use wheat flour and Common Salt.
So let us begin.
For this we have soaked ½ cup Pearl Sago
In ½ cup water
So this is Soaked Pearl Sago
We have let it soak for 2-3 hours
So it has become soft and spongy
This is ½ cup Amaranth flour
You may also use Water chestnut flour or Buckwheat flour.
As in any flour that can be eaten while fasting.
We have 2 boiled potatoes
1 tbsp coarsely grinded groundnuts
2 tbsp Ghee
1 tsp ginger paste
2 finely chopped green chilies
1 tbsp chopped Green Coriander
½ tsp. cumin seed
¼ tsp. Fresh Black Pepper Powder
¾ tsp Sendha Namak (Rock Salt) or according to taste
So to make Sabudana thalipeeth firstly,
We’ll have to prepare a dough.
First take a large bowl
And then peel and mash potatoes
So that they become paste-like
So we’ve mashed the potatoes
Now add Pearl Sago,
Flour and Salt, Black pepper, Cumin seeds Green Coriander, Green chilies Coarsely grinded groundnuts And ginger
Now make the dough while mixing all the ingredients well.
So we’ve easily prepared it and we didn’t even need to add water to it.
We will make Sabudana thalipeeth from it.
So to roll the thalipeeth,
Take a polythene sheet.
We’ll be able to easily roll it in it.
While doing this we’ve left the tava/flat-pan to heat
So first we’ll take a little ghee and lubricate our fingers
And take a little lump from the dough a lump as little as a lemon
Now make it round
And flatten it with your palms
The lump is ready.
Apply a little ghee on the polythene sheet as well
Now keep the lump on sheet and
Add a little ghee on the top of it.
Now cover the lump with the rest of the polythene sheet.
Press the lump gently, with your palm.
And slowly flatten/roll it with your palm and fingers.
Now we have a circular thalipeeth of about 3-4 inch circumference
Don’t keep it too thin or thick.
Now let us check the tava.
It seems hot enough.
Lubricate the flat-pan with some ghee.
Now look at how I remove the sheet
from the thalipeeth and keep it on the pan.
Now we’ll fry it on the pan
And in the middle of it,
We’ll make a little hole in the center
To add a little more ghee.
So we will prepare all the thalipeeths like this
Add a little ghee on the top of the thalipeeth
And when it has been fried on the lower end,
We’ll flip it over and repeat.
The color has become a little dark
Which means we must flip it
Repeat the process for the rest of the thali peeths
You can make 1-3 holes and add ghee into them
And the rest of the ghee to the side
You can prepare 2-3 thalipeeths at once
This thalipeeth seems ready,
Looks brown on both the sides.
So we’ll take it our and keep it in a plate.
We’ll repeat the process for the rest of the thalipeeth
They should look golden brown on both the sides.
So all our thalipeeths are now ready!
And we’ve baked around 7-8 of them.
You may serve them with Curd/Dahi.
Do try this recipe
And share your experiences with me on www.nishamadhulika.com
I’ll see you again with a new recipe
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