This is a very easy and simple traditional Maharashtrian fasting dish prepared with sabudana, potatoes and crushed peanuts. The dough is the same as sabudana vada but this recipe uses less oil as it is tawa fried. Sago thalipeeth tastes very delicious and is quite filling. Today we will learn how to make sabudana thalipeeth/thalipith following this easy recipe with step wise pictures.
Sabudana Thalipeeth-Navratri Vrat Recipes
Prep Time : 10 mins
Cook Time : 30 mins
Serves: 2
Recipe Category: Breakfast-Vrat Recipes
Recipe Cuisine: Maharashtrian Recipes
Serves: 2
Recipe Category: Breakfast-Vrat Recipes
Recipe Cuisine: Maharashtrian Recipes
Ingredients needed
Sabudana/sago/javarisi -1/2 cup
Potato -2 medium size or 1 big
Cumin seeds -1 tsp
Ginger -1 inch piece grated
Green chillies – 4
Roasted peanuts -1/4 cup
Coriander leaves finely chopped -1/4 cup
Oil -2 tsp
Salt needed
Oil or butter + oil mix for frying the thalipeeth
Preparation
Wash sabudana under running water until all the powdery substance goes off, then add 1/4 cup of water and leave it overnight. It does not matter if the sabudana is a little mushy for this recipe. In the morning fluff it with a fork, sprinkle little water and keep it aside for another half an hour. Make sure the sabudana is soft like cooked rice.
Pressure cook potatoes until soft, peel the skin, grate it and keep it aside.
Finely chop green chillies, coriander leaves and grate ginger. You can also grind ginger and green chillies to a paste.
Roast peanut on medium flame and remove the skin. I bought roasted peanuts, so skipped roasting. Powder the roasted peanuts coarsely and keep it ready.
Method
In a bowl, mix together grated potato, cumin seeds, finely chopped coriander leaves, ginger, green chillies, coarsely ground peanuts and salt needed. Make sure that there are not lumps.
Add the soaked sabudana, 2 tsp oil and mix everything together well to form a dough. You can add a tbsp of water if the mixture is too dry. Check for salt.
Wet your hands, take a ball of dough and spread it into a thin circle on a ziplock bag or any plastic sheet or even a banana leaf. I did it directly on the tawa and then heated it.
Grease tawa with oil and heat it. Now transfer the prepared thalipeeth gently to the tawa, make 4-5 holes and drizzle oil around the thalipeeth and on the holes.
Cook on low or meduim heat until it start browning. Flip it over to the other side and cook both sides well until golden brown.
Enjoy this very delicious dish hot with any raita, curd or any chutney of your choice.
More Sago Recipes
Do check out my Navratri Special Dishes
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This is very much similar to the sabudana vada that I make.
For nicely binding it, don’t you think we need a little amount of gram flour?
We use the same dough for sabudana vada. I will add a little rice flour for crispiness. You do not need gram flour for this recipe as potatoes bind everything well.
Thalipeeth looks real yumm..love the colour. We also use boiled and mashed potato for binding.
looks too good dear
Wow looks to good .Happy to be stumbled upon your blog
Can we add finely chopped onions to this
I Like this recipe. super.
Today thalipeeth for bfast …. kids in laws all liked a lot…. thanks padhu
Nice recipe. Found it difficult to transfer the circle from ziploc to tava. Any tips ?
You can flatten it directly on the tawa and then heat the tawa. For the second one, allow the tawa to cool (show the back side of the tawa under running water for it to cool down quickly) .Once it is cool, repeat the same procedure.
Thanks
What is the alternative for peanuts ?
The dough is sticking to the tawa… Not able to flip..:(any suggestions on where I am going wrong?
Grease or season the tawa well to prevent sticking.
Thank you very much for this great recipe! I am Danish living in Denmark but I love Indian food because it’s so tasteful and does not evolve around meat all the time. I had tapioca pearls in my kitchen and didn’t know how to use them – that’s how I came across this recipe. I added leek and garlic too and flipped them in rye flour so that they wouldn’t stick to my regular pan. Yummy