- 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
Sabudana thalipeeth is a type of multigrain pancake that is popular in Western India. The dough is made from a particular flour known as, bhajanee, which is made from roasted grains, legumes, and spices like, rice, bajra, wheat, jowar, coriander, and cumin. This sabudana thalipeeth version calls for the use of tapioca (sabudana) which gives it a bit more flavor than some other variations. Although this is a traditional winter festival food, you can eat it at any time during any season.
One of the primary ingredients in sabudana thalipeeth is potatoes. Potatoes have a long culinary history where they seem to fluctuate between being considered healthy and unhealthy. How healthy a potato is depends on how you prepare it. If you slice it up, deep fry it, and cover it in salt, it won’t be too healthy. But if you prepare it in sabudana thalipeeth it will improve your digestion, reduce your LDL cholesterol levels, boost your heart health, and even protect your body from polyps.
How to make Sabudana Thalipeeth
There is a version of thalipeeth that is made using watermelon rinds.