Wednesday, February 15, 2012

Sabudana Thalipeeth

Time: 10-12 min
Serve: 5-6 (depends on size of dough ball)
Cuisine: Fasting/Upwas

1 cup sabudana (sago) washed, drained and soaked overnight( or at least 4-5 hrs)
1/2 cup rajgira flour(Amaranth grain)
1/2 cup shingada flour(Singoda Flour)
1/4 cup roasted peanut powder
1/4 cup coriander (finely chopped)
2  green chilies (chopped/sliced)
1 tbsp ginger(minced)
2 tsp cumin seeds
salt to taste


1. Mix all ingredients together. Knead the dough, if needed just spray some water on it, but be careful and not to make it sticky.
2. Make round balls with the palm of your hand. The ball has to be the size of fist.
3. On plastic sheet, sprinkle few drops of water and oil, place the dough boll, press it in round shape by hand.
4. Heat pan on a medium high, add bit of oil, place thalipeeth and make 4-5 holes on it, apply a bit of oil in each hole. 
5. Cover pan with a lid, in 2 mins check if it has turned golden crisp, then gently turn it on the other side and fry for a minute or two.
6. Serve hot with yogurt or sweet lemon pickle.

1. You can replace or add boiled potatoes with rajgeera and shingada flour.
2. Tips for soaking sabudana, check my How to soak sabudana post. 
3. Use of ginger reduces acidity, promote digestion and it gives a crunchy taste.

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