Sabudana Thalipeeth is the cheat version of the deep fried sabudana vadas, just flattened out and made on the tawa with minimal amount of oil! With some curd on the side, this is one satisfying dish to have!
Some days ago, the househelp made Sabudana Thalipeeth for breakfast and when I shared the picture on the page, a lot of people wanted recipe. This is a really simple recipe and very similar to the sabudana wadas. Instead of deep frying them, the dough just needs to be flattened out and then shallow fried on the tawa with minimal amount of oil. The taste is just as satisfying as the deep fried version, but so much healthier!
I always love ‘fasting’ food. The food is so delicious! I know it is very high on calories, but the taste of most food which is cooked when you are fasting is just amazing! Whether it is the sabudana khichdi, sama ki poori, sabudana vrat namkeen, or the delicious sooji halwa, the taste is so soul satisfying. I guess one of the reasons why fasting food was always deep fried or sweet is because the body needs that extra glucose and lipids after a fast!
Fasting food is pretty tempting, to be honest. I think one of the reasons my father used to fast was because he loved to eat the ‘fasting’ food which mom used to make.I think I am pretty much the same. I don’t fast now a days, but I do love to have some fasting food. Hence, when my househelp mentioned this thalipeeth to me, I couldn’t wait to try it out!
Sabudana and potatoes are a match made in heaven and add to that some roasted peanuts, and you are in the perfect food heaven!
Source – House Help from Bagalkot, North Karnataka.
Quick Cooking : Sabudana Thalipeeth
Ingredients
- 1 cup sago (sabudana), soaked
- 2 potatoes medium (boiled, peeled and mashed)
- 3 to 4 green chillies finely chopped
- 1/4 tsp red chilli powder
- 1/2 cup peanuts roasted and crushed
- 2 tbsps coriander leaves
- 1 tbsp jeera
- to taste salt
- 4 to 5 tsps ghee to fry
Instructions
- Mix together the soaked sabudana, mashed potatoes, peanuts, green chillies and the rest of the spices.
- Divide the mixture in small balls around 8 (if you want bigger thalipeeth, you can make 6 or 4 out of it)
- Grease a plastic sheet with a little oil (we used a cut up ziplock) and place the sabudana ball on it. Flatten the ball with moistened fingers into a thick round.
- Heat a tawa and add a half a tsp of ghee. Transfer the thalipeeth on the tawa. Cook both sides, being extra careful while flipping it over.
- Enjoy with garlic chutney and dahi.
Sabudana has to be soaked overnight? Or for a couple of hours.
I soak overnight in just enough water to cover it
Ok thanks!
Yum. I’m going to make this sooooon. ♥
YAY <3 Take a kickass picture :*