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Sabudana Thalipeeth

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Ingredients

Adjust Servings:
¾ cup sabudana
water for soaking
2 potatoes – boiled and peeled
½ cup peanuts – roasted, deskinned, and coarsely crushed
2 green chilies – finely chopped
a few coriander leaves – finely chopped
¾ tsp cumin seeds
salt to taste
powdered rock salt for upvas
oil/ghee for roasting

Nutritional information

991
calories
106.8 g
carbohydrates
42.67 g
protein
49.59 g
fat
791 mg
sodium
0 mg
cholesterol

Sabudana Thalipeeth

Features:
  • Veg
Cuisine:
  • 20 mins
  • Serves 2
  • Easy

Ingredients

How to make Sabudana Thalipeeth

  • Pour the sabudana into a large bowl.
    • Soak water overnight or for at least 8 hours.
    • Drain the water completely.
    • Rinse the sabudana with fresh water 3-4 times or until the water runs clean.
    • Set aside in a colander for 30 minutes.
  • Mash two boiled potatoes.
    • Add the peanuts, chilli, and coriander leaves, cumin seeds, and salt to taste.
  • Mash well with your hand to form a non-sticky dough.
  • Take a small ball of dough and begin patting it over oiled butter paper, a plastic sheet, or banana leaf.
    • Note: Make sure to make the dough as thin as possible.
    • Note: Dip your hand in water so that you can spread easily and avoid from having cracks.
  • Make a hole in the center so that thalipeeth can easily absorb the oil and cook quickly.
  • Grease the tava with oil and gently drop the sheet upside down over the hot griddle.
    • Wait a few seconds.
    • Peel off the sheet slowly without breaking the thalipeeth.
    • Smear some oil over the thalipeeth and cook at a medium temperature.
    • Flip over and cook both sides.

Trivia

There is a version of thalipeeth that is made using watermelon rinds.

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Rajma Pulao
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Sev Mamra
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