Friday, September 5, 2014



Sabudana Thalipeeth is from Maharashtrian cuisine and gets it's name from "Sabudana" the common name for Sago, which we call Sabakki in Kannada. Sabudana is made out of Tapioca,  and "Thalipeeth" is a dosa like pancake. This is had for breakfast or as a snack. It is often made when people observe "vrat" or  fast on certain days.

I have adapted this recipe from a YouTube video by Madhura.

This is served with chutney or yogurt. We chose to have this yogurt and it tasted great!

  • Sabudana, (Sago) 1 cup
  • Green Chillies, 6-7, or to taste
  • Cumin Seeds, 1 tsp
  • Coriander Leaves, chopped, 2 tbsp
  • Roasted Peanut Powder, 1/2 cup
  • Potato, boiled and mashed, 2 of small size
  • Salt, to taste
  • Butter/Ghee/Oil, for roasting the Thalipeeth

Wash the sabudana a couple of times and soak it in enough water for 30 minutes.
Then drain the excess water and keep covered overnight 
In the morning, splash a little water over the sabudana, cover it again and keep for 1 hour.
For making thalipeeth, it is better to have the soaked sabudana more mushy than dry
In a blender, coarsely blend together the green chillies and the cumin seeds 
Make a soft dough by mixing the soaked sabudana, the blend of green chillies and cumin seeds, coriander leaves, mashed potatoes, roasted peanut powder, and salt
If required, add some water to make this dough.
Make small balls from this dough
Use any thin plastic sheet and sprinkle a few drops of water on it
Place the ball of dough in the centre of this plastic sheet and using your fingers pat it evenly into a round dosa like shape 
Next, heat oil in a pan on medium heat. When it is sufficiently heated, peel off the plastic sheet and transfer the thalipeeth onto the pan
Adding butter/oil/ghee around the edge, roast the thalipeeth till it becomes crisp and golden in colour
Flip it gently and roast the other side till it becomes golden as well
Serve hot with yogurt, chutney or sauce.

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