Sabudana Thalipeeth is a spiced savoury roti made by blending soaked sago, mashed potato, peanut powder & spices to a dough and cooked like a roti. Sabudana Thalipeeth is a commonly made during vrat days and navarathri. Sabudana Thalipeeth is a popular Maharashtrian snack that fills the heart & tummy.
Sabudana Thalipeeth is a popular maharashtrian snack made during navaratri vrat season.Sabudana thalipeeth or sago thalipeeth is made from sago or tapioca pearls,mashed potatoes and crushed peanuts as main ingredients.’sabudana’ is sago and ‘thalipeeth’ is a type of savoury roti.
We usually make sago upma or sometimes make sago vada.This is the first time I am trying this sabudana thalipeeth as suggested by my north indian friend.As navaratri is nearing thought to post this Sabudana Thalipeeth Recipe.
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📖 Recipe Card
Sabudana Thalipeeth
Ingredients
- 1/2 cup sabudana pearls / sago
- 2 medium sized potatoes
- 1/4 cup peanuts
- 1/2 teaspoon ginger finely chopped
- 1/2 teaspoon jeera powder roasted
- 1 tablespoon coriander leaves chopped
- 1 teaspoon lemon juice
- salt to taste
- oil to toast
- water as needed
Instructions
- Soak sago overnight, the water level should be just for the sago to immerse fully, do not add more water. Soak at least for 4-6 hours.
- Next day morning you can fluff it up, if you press a pearl it should be easily mashable. Rinse it well ,drain water and set aside.
- Now roast peanuts until golden brown, remove the skin and transfer it to the mixer jar.
- Pulse it until you get a coarse mixture. Set aside.
- Rinse potatoes, cut each into half and pressure cook for 4-5 whistles or until soft. Peel off the skin and mash it up well.
- In a mixing bowl add sago, mashed potato, jeera powder, lemon juice, ginger, coriander leaves and salt to taste. Mix well. If it is too dry sprinkle little water.
- Make big lemon sized balls.
- On a piece of parchment paper, place a ball on it pat it with your fingers to form a slightly thick roti. If it sticks drizzle few drops of oil on the sheet. Gently remove it.
- Heat the dosa tawa, and carefully transfer the roti to the tawa.
- Drizzle oil, cook until both sides are golden. Cook in low medium flame as it will take time to cook at least 3-5mins per roti. Repeat to finish. Serve Sabudana Thalipeeth hot.
Notes
- If it is too dry sprinkle little water else it will break while patting the rotis.
- Do not grind the peanuts for more time, it will end up in a paste.
Sabudana Thalipeeth Recipe Step by Step
- Soak sago overnight, the water level should be just for the sago to immerse fully, do not add more water.Soak atleast for 4-6 hours.Next day morning you can fluff it up, if you press a pearl it should be easily mashable.
- Rinse it well ,drain water and set aside.Now roast peanuts until golden brown, remove the skin and transfer it to the mixer jar.
- Pulse it until you get a coarse mixture.Set aside.Rinse potatoes,cut each into half and pressure cook for 4-5 whistles or until soft.Peel off the skin and mash it up well.
- In a mixing bowl add sago,mashed potato,jeera powder,lemon juice,ginger,coriander leaves and salt to taste.Mix well.If the mixture is too dry sprinkle little water else it will be tough to make rotis.Make big lemon sized balls.
- On a piece of parchment paper,place a ball on it pat it with your fingers to form a slightly thick roti.If it sticks drizzle few drops of oil on the sheet.Gently remove it.
- Heat the dosa tawa, and carefully transfer the roti to the tawa. Drizzle oil,cook until both sides are golden.Cook in low medium flame as it will take time to cook atleast 3-5mins per roti.Repeat to finish.Serve hot.
Feed immediately.
Feed it warm.
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