Sabudana Thalipeeth, sago roti, is a traditional maharastrian style pan cake recipe for fasting. During fasts, people prefer to take sago in their food and this recipe is perfect for navratri fasting. From sago (sabudana) you can also make sabudana vada, sabudana kheer, sabudana pakora, sabunada khichdi and many more. Here is the Sabudana Thalipeeth recipe for you. Enjoy!
Soaking Time: 3-4 hours of overnight
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: Makes 5-6 Thalipeeth
– 2 cup sabudana
– 2 large potatoes, boiled, peeled and mashed
– ? teaspoon cumin seeds
– 2 tablespoon roasted peanuts
– 1 tablespoon chopped coriander leaves
– 1 teaspoon lemon juice
– Rock salt
– 1 chopped green chili
– 1 tablespoon oil
How To Make?
1. Wash sabudana in a running water. In a bowl add sabudana and required water to cover the sabudana and keep aside to soak for 3-4 hours. You can also put sabudana to overnight soak.
2. Once the sabudana soaked properly, Drain extra water from it. Keep it aside.
3. In a bowl, add mashed potatoes, soaked sabudana, peanuts, green chili, lemon juice, rock salt, coriander leaves, and oil and mix and knead well.
4. Now, make small balls from the dough. Apply some oil on your palms and put dough ball in between your palm and press it and give round shape to the dough.
5. Now, grease the tawa (griddle) at MEDIUM flame, add 1 tablespoon oil on it and place Thalipeeth on tawa.
6. Roast it till it turns in golden brown color from both side.
7. Remove from the tawa and serve hot with curd. You can eat sabudana thalipeeth with jeera aloo to make a complete food.