Sabudana Thalipeeth (Tapioca / Sago Savory Pan Cake)
Sabudana Thalipeeth is generally made for fasting. But if you like Sabudana, this could be a good breakfast or snack. It requires few ingredients and is very easy to make. Just that you need to remember to soak Sabudana on previous night if you want to make it for breakfast. I do no add any flour to this Thalipeeth. But if Sabudana is not sticky, you may need to mix some flour (Rajgira – Amaranth flour or Shingada – Water Chest Nut flour or Varai – Samo flour).
Sabudana 2 cups
Medium size potatoes 3
Roasted Peanut Powder 2 tablespoons
Chilly Paste ½ teaspoon
Sugar ½ teaspoon (optional)
Amchoor (Mango Powder ) ½ teaspoon
Salt to taste
Ghee (Clarified butter) for roasting Thalipeeth
1. Wash and soak Sabudana in water for 4-6 hours. Add water in the bowl just enough to cover sabudana. If you add more, it will be soggy; if you add less, it won’t soak properly
2. Boil, peel and grate potatoes
3. In a bowl, mix all ingredients except ghee
4. Add little water to bind the mixture together. It should be stiff consistency dough.
5. Take a plastic sheet and apply water to it.
6. Take a tennis ball size dough and pat it on the plastic sheet into a round thalipeeth. Dip your fingers in water before patting the mixture. It is easier to make thalipeeth this way.
7. Thickness of thalipeeth should be that of a parantha (pan cake)
8. Heat a non stick griddle. Transfer Thalipeeth to hot griddle. Apply a few drops of ghee on top and cook covered for 2-3 minutes.
9. Flip the thalipeeth and cook other side without covering.
10. When both sides are light brown, Thalipeeth is done.
11. Serve hot with home made butter or chutney of your choice.
If Sabudana is not sticky enough, Thalipeeth will break while it is getting roasted. In such a case, mix 2 tablespoons of flour (Either Rajgira – Amaranth flour or Shingada – Water Chest Nut flour or Varai – Samo flour) in step 4. If you don’t have any of these, you can use rice flour.