Sabudana Thalipeeth

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.

If you have any more questions about this Sabudana Thalipeeth Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Sabudana Thalipeeth Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sabudana Thalipeeth

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.

Course Main Course, Snack

Cuisine Indian

Keyword 30 mins recipes, Festival, flat bread recipes, flatbread recipes, North Indian, paratha recipes, Paratha', peanut recipes, roti, roti recipes, sabudana recipes, sago recipes, snack recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 rotis

Calories 132kcal

Author Sharmilee J

Ingredients

• 1/2 cup sabudana pearls / sago
• 2 medium sized potatoes
• 1/4 cup peanuts
• 1/2 tsp ginger finely chopped
• 1/2 tsp jeera powder roasted
• 1 tbsp coriander leaves chopped
• 1 tsp 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.

Nutrition

Serving: 40g | Calories: 132kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 349mg | Fiber: 3g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 15mg | Calcium: 17mg | Iron: 1mg

Sabudana Thalipeeth Recipe Step by Step

1. 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.
   
2. Rinse it well ,drain water and set aside.Now roast peanuts until golden brown, remove the skin and transfer it to the mixer jar.
   
3. 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.
   
4. 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.
   
5. 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.
   
6. 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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Paal Paniyaram Recipe

Paal Paniyaram is a mild sweet yummy paniyaram version made by frying rice urad batter dollops & soaking it in coconut milk & milk. Paal Paniyaram is a very popular delicacy from Chettinad cuisine and made for special occasions like birthday, anniversaries, etc. Learn how to make Paal Paniyaram with step by step pictures.

Paal Paniyaram is a popular Chettinad delicacy. It is one of my favorites but we make it rarely for evening snack or for morning breakfast.

About Paal Paniyaram

In my native town Karaikudi, this is one of the diwali special dishes made on Diwali day along with suzhiyan, masala seeyam,idli and any nonveg kuzhambu. It is a custom to keep the enna chatti(kadai with oil) on Diwali, you can make this delicious and easy sweet…., trust me its easier than our medu vada.

Check out Diwali recipes collection

If you have any more questions about this Paal Paniyaram Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Paal Paniyaram Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Paal Paniyaram

Paal Paniyaram is a mild sweet yummy paniyaram version made by frying rice- urad batter dollops & soaking it in coconut milk & milk. Paal Paniyaram is a very popular delicacy from Chettinad cuisine and made for special occasions like birthday, anniversaries, etc. Learn how to make Paal Paniyaram with step by step pictures.

Course Breakfast, sweet

Cuisine Indian

Keyword milk recipes, Paniyaram, Paniyaram recipes, recipes, sweet recipes, tiffin recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Soaking time 3 hours hours

Total Time 3 hours hours 40 minutes minutes

Servings 3

Calories 441kcal

Author Sharmilee J

Ingredients

• 1/2 cup raw rice
• 1/2 cup whole urad dal
• 1 cup first coconut milk
• 1/3 cup milk boiled and cooled
• 1/4 tsp cardamom powder
• a tiny pinch salt
• 1/8 cup sugar
• oil to deep fry

Instructions

• Take equal measure of raw rice and urad dal and soak it together for  2-3 hrs…
• Then grind it to a fine batter(use grinder) for best results. Add very little water only while grinding.
• Add salt, mix well and keep aside.
• The batter should be thick and fluffy like idli / medu vada batter.
• Heat oil in a kadai – When oil is heated up, take a small portion of batter and drop in the preheated oil.It will puff up well.
• Turn over and cook on both sides to light golden color.
• Drain in a tissue paper. In a bowl add coconut milk, milk, cardamom powder, sugar and mix well. Drop the paniyarams into the prepared milk, let it soak for 5-10mins.
• Enjoy your paal paniyarams!

Notes

• While grinding make sure to grind the batter thick(kind of medu vada batter)else it will drink more oil.
• Always use fresh coconut milk as it gives a great flavor.
• The milk should not be too thick else it will take more time for the paniyarams to absorb the milk.
• You can even use coconut milk fully or use the ratio of milk:coconut milk as I have mentioned.
• You can fry the paniyarams before hand and while serving time just soak them in milk.
• Adjust sugar quantity according to your taste.
• Make sure you grind it fine, else it will splutter while frying just a word of caution.
• You can even use paniyaram pan to fry the paniyarams if you want to avoid deep frying.
• Dont fry the paniyarams for more time, just fry till light golden brown.
• Salt is added in sweet dishes just to lift the sweetness of the dish.

Nutrition

Serving: 125g | Calories: 441kcal | Carbohydrates: 53g | Protein: 13g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 153mg | Potassium: 244mg | Fiber: 7g | Sugar: 10g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 5mg

How to make Paal Paniyaram

1. Take equal measure of raw rice and urad dal and soak it together for  2-3 hrs. Then grind it to a fine batter(use grinder) for best results.Add very little water only while grinding.Add salt,mix well and keep aside.
2. The batter should be thick and fluffy like idli / medu vada batter.Heat oil in a kadai – When oil is heated up,take a small portion of batter and drop in the preheated oil.It will puff up well.
   
3. Turn over and cook on both sides to light golden color.
   
4. Drain in a tissue paper.In a bowl add coconut milk,milk,elachi powder,sugar and mix well.Drop the paniyarams into the prepared milk, let it soak for 5-10mins.

Enjoy your paal paniyarams!

Dont these paniyarams look gorgeous, I loved clicking them.

Expert Tips

• While grinding make sure to grind the batter thick(kind of medu vada batter)else it will drink more oil.
• Always use fresh coconut milk as it gives a great flavour.
• The milk should not be too thick else it will take more time for the paniyarams to absorb the milk.
• You can even use coconut milk fully or use the ratio of milk:coconut milk as I have mentioned.
• You can fry the paniyarams before hand and while serving time just soak them in milk.
• Adjust sugar quantity according to your taste.
• Make sure you grind it fine, else it will splutter while frying just a word of caution 🙂
• You can even use paniyaram pan to fry the paniyarams if you want to avoid deep frying.
• Dont fry the paniyarams for more time, just fry till light golden brown.
• Salt is added in sweet dishes just to lift the sweetness of the dish.

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Curry Leaves Rice | Karuveppilai Sadam

Curry Leaves Rice is a nutritious and healthy one pot meal perfect to go for lunch and lunchbox. Let us learn Curry Leaves Rice Recipe with step by step pictures.

Curry Leaves Rice is perfect for lunch or even for lunchbox. We just had my lunch with karruveppilai sadam,chow chow kootu and vadam, we had a hearty meal. As I loved the rice so much sat down immediately to edit the pictures and post it.

About Curry Leaves Rice

I have tasted curry leaves rice once when amma made it for lunch and I instantly loved it….that instant I decided to post it here. Yesterday I bought fresh curry leaves so thought to make curry leaves rice.I adapted the recipe from here, it turned out so flavorful and good.This fits aptly for lunchbox, you can pair it up with some curry / kootu and vadams.

More rice recipes

If you have any more questions about this Curry Leaves Rice Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Curry Leaves Rice Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Curry Leaves Rice

Curry Leaves Rice is a nutritious and healthy one pot meal perfect to go for lunch and lunch box. Curry Leaves Rice is made by roasting curry leaves with spices to powder & then blend with rice. Curry Leaves Rice Recipe explained in this post with step by step pictures.

Course Lunch, Main Course

Cuisine Indian

Keyword 30 mins rice recipes, baby shower rice recipes, healthy rice, lunch box menu, lunch box recipes, lunch recipes, lunchbox recipes, meals, Rice, rice recipes, Variety Rice

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 2

Calories 674kcal

Author Sharmilee J

Ingredients

• 1 cup rice
• 1/2 tsp tamarind
• 1 tsp gingelly oil
• salt to taste

To roast and grind

• 1 cup curry leaves
• 2 and 1/2 tbsp coriander seeds
• 4 nos dry red chillies
• 2 tbsp chana dal
• 1 tbsp fried gram dal
• 1 tbsp whole urad dal
• 1 tsp whole black pepper
• 1/4 tsp fenugreek seeds
• 1 tsp gingelly oil

To temper:

• 1 tsp oil
• 1 tsp ghee
• 1/2 tsp mustard seeds
• 7 nos cashews

Instructions

• Rinse curry leaves well and dry it completely and keep it ready.
• Take all the ingredients listed under 'To roast and grind' except tamarind and curry leaves.
• Add a tsp of oil and roast till golden brown.
• Then add curry leaves and saute for 3-4mins until the color starts to change. Add required salt. Switch off.
• Cool down, add tamarind and grind it to a coarse powder, set aside.
• In a tadka pan heat oil and ghee, add mustard seeds and hing, once it crackles add broken cashews ann fry till golden brown.
• Cook rice in the ratio 1:2.5 cups of water for 3-4 whistles in medium flame, cool down completely.
• Fluff the rice add gingelly oil.
• Now add the curry leaves powder and tempering, mix well.
• Serve Curry Leaves Rice hot / warm with papads.

Notes

• You can even make the curry leaves powder in bulk and store.
• The above measure will be perfect for 1 cup of rice, but if you have extra store in airtight container and use it as side dish for idli dosa, tastes great.
• Add gingelly oil to fluff the rice, gives great flavour.
• Sauté curry leaves just till it starts to color change that's enough. Cool down completely then powder it.
• Once powdered it may look wet after sometime, it will be ok.

Nutrition

Serving: 250g | Calories: 674kcal | Carbohydrates: 118g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 8mg | Potassium: 252mg | Fiber: 17g | Sugar: 1g | Vitamin A: 8978IU | Vitamin C: 4736mg | Calcium: 1066mg | Iron: 4mg

Curry Leaves Rice Recipe Step by Step

1. Rinse curry leaves well and dry it completely and keep it ready.Take all the ingredients listed under ‘To roast and grind’ except tamarind and curry leaves.
   
2. Add a tsp of oil and roast till golden brown.Then add curry leaves and saute for 3-4mins until the color starts to change.Add required salt.Switch off.
   
3. Cool down,add tamarind and grind it to a coarse powder,Set aside.In a tadka pan heat oil and ghee, add mustard seeds and hing, once it crackles add broken cashews ann fry till golden brown.
   
4. Cook rice in the ratio 1:2.5 cups of water for 3-4 whistles in medium flame, cool down completely.Fluff the rice add gingelly oil.Now add the curry leaves powder and tempering, mix well.
   

Serve hot / warm with papads.

Expert Tips

• You can even make the curry leaves powder in bulk and store.
• The above measure will be perfect for 1 cup of rice, but if you have extra store in airtight container and use it as sidedish for idli dosa, tastes great.
• Add gingelly oil to fluff the rice, gives great flavour.
• Saute curry leaves just till it starts to color change thats enough.Cool down completely then powder it.Once powdered it may look wet after sometime, it will be ok.

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