Sabudana Thalipeeth is one of the popular vrat / fasting dish made especially during Navratri / Dusshera festival. Sabudana is the ingredient we use especially on vrat / fasting days like Ekadasi. North Indians especially Maharashtrians make many dishes using sabudana (Sago / Jevvarasi). This is one of the delicious dish and it is also quite filling as we are adding potatoes and crushed peanuts along with sago. The dough preparation is same as Sabudana Vada. Its more healthy than sabudana vada as we are going to cook these thalipeeth on tawa and shallow fry them. Serve this Sabudana Thalipeeth with plain or sweetened yogurt or raita or chutney of your choice.
Preparation and Yield:
|Cooking Time||30 mins|
|Recipe Category||Breakfast / Dinner|
|Recipe Cuisine||North Indian|
|Sabudana / Sago / Jevvarasi||1 Cup**|
|Potato||3 medium size|
|Crushed Peanuts||1/2 Cup|
|Cumin Seeds||1/2 teaspoon|
|Chopped Coriander Leaves||1 tablespoon|
|Lemon Juice||1 teaspoon|
*1 cup = 250ml
|Sabudana Thalipeeth Recipe|
- Wash and rinse the sago atleast twice and soak in water for 2 hours. The quality of sago is the main factor for this recipe. We can get many different qualities of sago in market. Some sago becomes mushy within 10 minutes of soaking. Those varieties just need sprinkling of water and not soaking. But we get certain varieties of sago which needs soaking overnight too. Generally a good quality sago needs 2-3 hours of soaking. I have soaked for about 2 hours. After 2 hours, drain the water from sago using a strainer and allow it to dry for couple of minutes. When I first tried this recipe, its a total disaster because of the bad quality of sago. After soaking overnight also, it is so hard and not mixed with other ingredients and hence the vada split in oil and spoiled the oil. So sago is the main ingredient and its quality makes the dish successful.
- While the sago is soaking, Wash and boil the potatoes and peel then and mash it nicely. In a mixing bowl, add the drained sago and crushed peanuts. I have used the store bought roasted peanuts which i have ground it coarsely in the mixer. Do not grind it to smooth powder as the coarseness give a good crispness as well as taste to the dish
- To the mixing bowl, then add the mashed potatoes, chopped green chilli, chopped coriander leaves, salt, cumin seeds and lemon juice and mix well to make a dough. If the sago quality is good, we would get a good blended dough. If you feel the sago is not mixing with other ingredients, we can use a teaspoon of rice flour to bind the ingredients.
- Take a zipper cover and cut it in halves. Grease each half of the zipper cover / plastic sheet with oil. Take a big lemon sized ball out of the dough and place it in the middle of the greased sheet and using wet hands press it to make a thick circle. Make a small hole in the middle. Repeat this step for rest of the dough
- Heat a pan and gently remove the spread thalipeeth from the greased cover and add it to the pan. Add ghee in the center hole and also around the thalipeeth and allow it to cook in the bottom side. Then flip it on and allow the thalipeeth to cook on the other side till they are nicely golden brown. Keep the flame in medium while the thalipeeth is cooking the thalipeeth gets cooked nicely. Repeat the same for the rest of the tha
- lipeeth. You can refer the video for the steps 4 & 5.
- The crispy and yummy Sabudana (Sago) Thalipeeth is now ready for Vrat or Serving!
|Sabudana Thalipeeth Recipe|