Sabudana Thalipeeth Recipe| How to make Sabudana Thalipith- Maharashtrian recipe2014-01-18
- Servings : 3-4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 7:00 h
Sabudana Thalipeeth is made almost like the sabudana vada, same ingredients, but fried on a skillet instead of deep fried. If the sabudana gets too mushy to make a khichdi- make yourself a thalipeeth.
Again, one of my Mum’s recipes and my own favourite.
Sabudana- 2 cups
Potato – 1 boiled and mashed
Cumin seeds- 1 tsp
Green Chillies- very finely chopped
Baking soda- 1 pinch
Coriander Leaves- 4 tsp
Roasted peanut , coarsely powdered- 3/4 cup
Salt- to taste
1. Rinse the sabudana a few times and soak for one hour.
2. Then, drain the water and leave the sabudana well-covered for about 4 to 6 hours, preferably overnight. My mom always left it overnight, with perfect results. I am forgetful, so I only remember a few hours before 🙂
4. Mix together the sabudana, cumin seeds, roasted peanut powder, mashed potato, baking soda, salt, coriander leaves and green chillies in a mixing bowl. Taste and adjust the salt. Add a few drops of water, if the mixture feels too dry.
5. Heat a skillet or non stick pan.
6. Take a small plastic bag/ ziploc. Wet the surface with water. Take a tennis ball sized ball from the mixture and flatten on the plastic. Wet your hands while doing this.
7. When the pan is hot, grease with oil and it is now time to put the thalipeeth on.Removing the thalipeeth from the plastic is not very difficult if you follow the process. SImply out your palm on it, flip over and slowly remove the plastic. Carefully pop onto the tawa.
8. With a spoon drizzle oil on all sides and and fry on both sides till nice and golden.
9. Serve hot with yogurt, chutney or tomato ketchup.
Let me warn you- this is ADDICTIVE!