Create Magic With Sabudana: The Go-To Ingredient For Indian Festivities And Fasts

Sabudana is rich in protein and fiber, making it a great source of energy and immune support while fasting.

One delicious recipe to try during this period is Sabudana Thalipeeth, a popular Maharashtrian dish perfect for fasting.

Here’s a quick guide to this savory delight:

Sabudana thalipeeth

Ingredients

• Sabudana: Tapioca pearls/ sago
• Potato: For taste and binding.
• Rice flour: For binding and crispiness.
• Green chilli: Adds flavour and spiciness
• Coriander leaves: I love it a lot for it’s flavour.
• Cumin seeds: Aids digestion as well as flavourful.
• Lemon juice: To balance the taste.

Instructions

Soak sabudana

• Firstly, wash sabudana 2 times. After that, add water just to immerse all the sago.
• Then, close and set aside for 4-5 hours.

Thalipeeth dough

• Once soaked, there will not be any water, more importantly, if you press the sago to check, it will get mashed easily.
• Then, take soaked sabudana, potato (mashed well), powdered peanuts, green chilli, coriander leaves, cumin seeds, lemon juice and salt in a mixing bowl.
• Mix well furthermore to blend the ingredients evenly.
• Then, divide into 6-7 equal sized balls.

Shape and cook sabudana thalipeeth

• To begin with, heat the tawa and side by side take a ball of the thalipeeth dough over a well greased parchment paper.
• After that, start spreading the dough by flattening it with your hand. Firstly make sure no cracks form as you flatten. Fix any that forms in the outer as you proceed.
• Once you flatten thin enough (same thickness as your sabudana) make couple of holes in the middle.
• Then carefully invert it over the tawa. Put flame to medium or low and then pour oil to fill the holes. It will spread itself inside.
• Furthermore cook slowly for long time for crispy result as well as to prevent breaking while you flip.
• Once golden, flip and cook 2 more minutes. Add oil as needed for crispy golden results.