If you have experienced the Maharashtrian cuisine, then you would most probably know this dish. Sabudana Thalipeeth is made in this western state and in parts of north India, specially during the fasting days. As we all know, sabudana as per Indian traditions can be had on all days, including the vrats, and is one of the most common ingredients used by religious people. Sabudana Thalipeeth is very similar to roti and can be made with very little oil on a non-stick pan. I recommend having this with coriander and mint green chutney, pretty much any time of the day. The dough that we make is very similar to sabudana vada, however it looks and tastes very different. To give and sustain the shape I add boiled potatoes and some singhade ka atta. Well, if it looks appealing, don’t wait too much and try the recipe out here quickly!
Ingredients needed for making Sabudana Thalipeeth (serves 2)
- Sabudana – 1 cup (soaked for 6-8 hours)
- Boiled and mashed potatoes – 1/2 cup
- Coriander leaves – 2 tbsp (chopped)
- Green chili – 1 (chopped)
- Salt to taste
- Lemon juice – 1 tsp
- Roasted peanuts – 1/4 cup (grind to a coarse powder)
- Singhade ka atta – 1/4 cup
- Oil for frying
How to make Sabudana Thalipeeth
- Mix soaked sabudana with all ingredients and make a dough.
- Sandwich the dough between two greased plastic sheets
- Spread the dough into a thin flat circle.
- Heat a non stick pan and fry the circle, pouring some oil from the sides.
- Cook till brown spots start to appear on both sides.
- Serve hot with green chutney.
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