Sabudana thalipeeth, How to make sabudana thalipeeth

Sabudana thalipeeth recipe for fasting with step by step photo: Sabudana thalipeeth is a popular Maharashtrian dish. It is a kind of sago and potato pan cake. It tastes very delicious and is quite filling.

The mixture of sabudana thalipeeth is quite similar to sabudana vada. If you don’t prefer fired food during fasting, then this can be the choice of platter. This thalipeeth is light, crispy and ideal during fasting.

You can serve the sabudana thalipeeth with dahi aloo raita or chutney.

Step by step sabudana thalipeeth recipe: 

1. Rinse sabudana a couple of times and soak with 1 cup of water overnight.
   
2. Next day, drain if required. Make sure there is no moisture in it.
   
3. Boil, peel and mash or grate 2 potatoes.
   
4. Add mashed potatoes, coarsely ground peanuts, lemon juice, sugar, chopped coriander leaves, finely chopped green chili and salt to the soaked sabudana. Mix well.
   
5. Heat a nonstick skillet. Spread 1 tsp oil on it.
6. Apply some oil to your palms
7. Take some portion of mixture and flatten it with your palms. You can also use a Ziploc bag to flatten it.
   
8. Place the flatten thalipeeth on the skillet. Fry till both sides are golden brown and crisp.
   
9. Similarly make rest of the thalipeeth. You can fry two at a time, if the skillet is large.
   
10. Serve hot with chutney.
    

 If you are looking for more fasting recipes then do check, sabudana vada and samvat(vrat wale chawal) ki kheer.

Sabudana thalipeeth recipe below:

Sabudana thalipeeth Prep time Cook time Total  10 min  15 min  25 min Sabudana thalipeeth- crisp savory pancakes for fasting AUTHOR: Monali RECIPE TYPE: snacks CUISINE: Indian SERVES: 8 thalipeeth INGREDIENTS (measuring cup used, 1 cup=240 ml) 1 cup sabudana 2 medium sized potatoes ¼ cup peanuts, roased and coarsely ground 1 tsp lemon juice 1 tsp sugar or as required ½ tsp cumin powder/jeera powder (optional) 2 tbsp. chopped coiander leaves/dhania ke patte 1 green chili, finely chopped Rock salt as required  DIRECTION Rinse sabudana a couple of times and soak with 1 cup of water overnight. Next day, drain if required. Make sure there is no moisture in it. Boil, peel and mash the potatoes. Add mashed potatoes, coarsely ground peanuts, lemon juice, sugar, chopped coriander leaves, finely chopped green chili and salt to the soaked sabudana. Mix well. Heat a nonstick skillet. Spead 1 tsp oil on it. Apply some oil to your palms Take some portion of mixture and flatten it with your palms. You can also use a Ziploc bag to flatten it. Place the flatten thalipeeth on the skillet. Fry till both sides are golden brown and crisp. Similarly make rest of the thalipeeth. You can fry two at a time, if the skillet is large. SERVING SUGGESTION Serve hot sabudana thalipeeth with raita or vrat wali chutney.