COOKING HOUR: 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 recipe

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.

Sabudana thalipeeth recipe

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📖 Recipe

Sabudana Thalipeeth

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

Cook Time 15

Total Time 30

Servings 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

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.