Sabudana Thalipeeth
Gluten free and Vegan Sabudana Thalipeeth or Sago/Tapioca Flatbread made for fasting days.
Equipment
- Griddle
- Mixing Bowl
- Ladle
Ingredients
- 1 Cup Soaked Sabudana
- 1 Boiled Potato(medium size)
- ¼ Cup Coarsely Ground Roasted Peanuts deskinned
- 2-3 Green Chillies
- Small Ginger piece
- 4-5 Curry Leaves
- Handful of Coriander Leaves
- 1 tsp Cumin Seeds
- ½ tsp Raw Sugar/Jaggery Powder
- Salt to taste use Sendha Namak(for fasting)
- Ghee/Oil to fry thalipeeth
Instructions
- Wash nicely Sabudana 2-3 times in tap water.
- Soak in sufficient water for about 5-6 hrs or overnight.
- When ready to make, drain water through a sieve, let sabudana stand in sieve for a while.
- Meanwhile finely chop coriander leaves, coarsely crush green chillies and ginger.
- Mash potato
- In a mixing bowl, add all the ingredients except oil/ghee sabudana, mashed potatoes, chopped coriander leaves, green chilli and ginger paste, sugar, salt, cumin seeds.
- Mix it very nicely. Make a non sticky dough. Use potato masher for fine dough.
- Heat a non-stick/cast iron griddle, apply ghee/oil on palms, then take some potion of dough, flatten it on your hand, then transfer it to griddle.
- Spread it lightly with a spoon for ease, if you are making it for the first time just like me.
- Make a hole in the center, which is the characteristic of Thalipeeth!
- Apply ghee/oil and cook it nicely from one side for about 2-3 mins.
- Then cook from the other side for another 2-3 mins.
- Apply more oil of you want.
- Serve hot with chutney of your choice.
- Alternatively, you can spread the dough on a butter paper and then transfer it gently on griddle. (Checkout the attached video)
Video
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!