Sabudana thalipeeth is a dish made during fast/upwaas/vraat. It is very delicious and is made using soaked sabudana, potato, crushed peanuts, cumin seeds and ginger green chilies. It is cooked by applying ghee or butter till it is golden and crisp. It uses fewer spices but is yet full of flavors.
Thalipeeth is a popular dish in Maharashtra region of India. It is a savory multigrain pancake and is made from “Bhajanee” which is a flour mixture made by roasting different kinds of grains and legumes such as wheat, rice, jowar (sorghum), bajra (pearl millet), chana dal (gram) and urad dal (split black beans). The thalipeeth dough is prepared by adding onions, coriander, green chili along with cumin seeds, salt, and other spices. It is then directly pressed on the flat pan. It is cooked by applying ghee, oil or butter till both the sides become crisp and golden. It is served hot with pickle, curd or chutney.
I have used orange sweet potato while making the dish. It imparts nice taste and color to the thalipeeth. You can skip sweet potato and add only potato. The same mixture can be used to make sabudana wada. You can also use boiled and mashed raw bananas instead of potatoes.
I have made the thalipeeth using the traditional way of directly pressing them on the pan. Alternatively, you can first press it on a greased plastic sheet or butter paper and then flip it gently on the pan and cook.
It is a very easy, quick and tasty dish. It is also gluten-free. You can relish it for your regular breakfast, lunch, evening snack or dinner.
Sabudana Thalipeeth/ Sago pancake
- 250 g sabudana sago. I have used the mini sabudana available.
- 1 cup Sweet potato grated and water squeezed. I have used the orange sweet potato as i like the taste and colour of it. You can use the white potato.
- small potato boiled and mashed
- 1 tbsp cumin seeds
- 1/2 cup coriander washed and chopped
- 1/2 cup peanut roasted and crushed
- 1 tbsp ginger chili paste or as per taste.
- 1 tbsp curry leaves washed and chopped finely
- salt or (sindhav namak) as per taste
- oil or ghee for making thalipeeth
Wash the sabudana for 4-5 times till the water looks clear. Soak it in a flat vessel with just water filled on top. Excess water will make sabudana sticky while cooking. Cover and soak for 3-4 hours. (I have used mini sabudana and hence soaking time is less). The normal sabudana needs to soak overnight.
The water will be absorbed and sabudana will be soft and dry.
In the same vessel add boiled and mashed potato, grated and squeezed sweet potato, roasted and crushed peanuts, chopped coriander and curry leaves, cumin seeds, ginger and green chili paste and salt as per taste.
Mix them well with hands like dough.
Heat a non stick pan. Lower the heat. Take a good amount of mixture and with the fingers press it directly on the pan in a circle. Be careful while putting the mixture as the pan will be hot. With the finger make the hole in the center. This helps to cook the thalipeeth evenly and quick.
Drizzle oil or ghee on the side and in the hole. Cover the pan for 4-5 minutes and cook on medium heat.
Flip the thalipeeth gently. Cover and cook again for 2-3 minutes on other side.
Cook till done and golden spots appear. If your want more crispy then cook 2-3 minutes more after removing the lid.
Serve hot with curd or coriander peanut chutney.
The Sabudana should be washed 4-5 times or till the water comes out clear while washing. This will remove excess starch and will make sabudana less sticky.
While soaking sabudana soak it in a flat broad vessel with very little water on top. The sabudana will soak water and will become soft but not sticky. It will be still grainy.
Using sweet potato is optional. You can use only potato or raw banana.
Instead of pressing thalipeeth on the pan directly, you can first press it on the plastic sheet or butter paper and then flip it on the pan and cook.