Tuesday, February 14, 2012

Sabudana Thaalipeeth

Sabudana or sago is a fasting food. You can make khichdi, thallipeeth, vada or kheer from sabudana for breakfast or afternoon snack. To make khichdi you might have to learn the soaking technique so that it does not become mushy. But for thaalipeeth if you add little extra water by mistake it will still not screw up your dish. First you wash the sabudana and drain the water completely. Then pour water in the sabudana till it is completely submerged. In case after 4-5 hrs you find the sabudana is very dry just sprinkle little water. 

  • 1 cup sabudana
  • 2 medium potatoes
  • Green chillies
  • 1/2 spoon jeera
  • 1/3 cup roasted peanuts
  • Corriander leaves
  • Salt
  • Oil
Process->Soak the sabudana overnight or minimum 4-5 hrs in water. Boil the potatoes and smash it. Crush green chillies and jeera in the blender with salt. Make a coarse powder of peanuts. In a bowl take the sabudana, smashed potato and masala paste.  Mix it like a dough but don't add water. The potato will act as  a binding agent for the sabudana. Adjust the taste of salt necessary. Make small rounds of the mixture. On a heated griddle drizzle little oil and put the sabudana mixture round. And with the help of little water spread the mixture on the griddle about 1/4" thick. Roast the thaalipeeth from both the sides on a slow medium flame. Drizzle little oil if necessary. Serve with yogurt or lemon pickle.

Note->If you are fasting don't add corriander leaves in the thaalipeeth.

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