Thalipeeth is a pancake made using different flours, spices etc. However, this is sabudana thalipeeth recipe which means a pancake made using sabudana, boiled potatoes, coriander leaves, roasted peanuts powder etc. It is basically a farali thalipeeth recipe. Sabudana recipes for fasts are very common. This is a slightly uncommon recipe wherein thalipeeth is pan-fried to cook, giving a healthier fasting dish.
Properly soaked sabudana is the key to every sabudana recipe. And this I have explained in detail in the post of sabudana khichadi. Here you can see how to wash and soak sabudana? One ingredient indispensable for sabudana recipes is peanuts!! Roasted peanuts are ground and used for a nice flavor and bite. Other than that, fresh ingredients such as coriander leaves, lemon juice etc are used.
Another sabudana recipe for fasts includes sabudana vada etc. Find it here. Your fasting menu may include any fasting recipe but it is incomplete without chutneys for fasts. To complete it click here.
1. In a mixing bowl add 1 cup soaked sabudana, 4 boiled and mashed potatoes, ½ cup roasted and ground peanuts, 2 chopped green chilies, a handful of chopped coriander leaves, salt to taste and just squeeze ½ of a lemon.
2. Flavor with some freshly ground black pepper, approximately 12-15 black peppercorns or just use 1 tsp black pepper powder.
3. Mix everything well. Add take a portion. (Here if the mixture is too dry add in more boiled potatoes and if it appears too sticky, add in any fasting flour or rice flour or powdered peanuts. Actually, the consistency might vary due to the quality of sabudana used.)
4. Press it slightly with your hands. You can spread it with your hands or use a rolling pin to roll it.
5. Make a hole in the center. Meanwhile, heat a skillet or pan. And drizzle little oil, for pan frying.
6. Transfer thalipeeth on the pan. (If you face problem doing it, you can follow a simple technique explained in the post for makki ki roti.)
7. Fry on low to medium flame till golden brown from both the sides.
8. Serve hot. Bon appétit.
PREP TIME 10 minutes + 4-6 hours soaking time
COOK TIME 20 minutes
TOTAL TIME 6 hours + 30 minutes
1. In a mixing bowl add 1 cup soaked sabudana, 4 boiled and mashed potatoes, ½ cup roasted and ground peanuts, 2 chopped green chilies, a handful of chopped coriander leaves, salt to taste and just squeeze out ½ a lemon.
2. Flavor with some freshly ground black pepper, approximately 12-15 black peppercorns or just use 1 tsp black pepper powder.
3. Mix everything well. Add take a portion. (Here if the mixture is too dry add in more boiled potatoes and if it appears too sticky, add in any fasting flour or rice flour or powdered peanuts. Actually, the consistency might vary due to the quality of sabudana used)
4. Press it slightly with your hands. You can spread it with your hands or use a rolling pin to roll it.
5. Make a hole in the center. Meanwhile, heat a skillet or pan. And drizzle little oil, for pan frying.
6. Transfer thalipeeth on the pan. (If you face problem doing it, you can follow a simple technique explained in the post for makke ki roti.)
7. Fry on low to medium flame till golden brown from both the sides.
8. Serve hot. Bon appétit!
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