Sabudana Thalipeeth is a very common recipe for fasting in the northern part of India and Maharashtra. The dough is similar to that of Sabudana Vada but the end result is very different. This can be made with very less oil on a non stick pan. Thalipeeth is a savory Indian flatbread also popular in certain parts of South India. Usually, the dough used is made from dry, roasted flour comprising a mix of pulses and cereals. Therefore it is on the drier side. It is usually eaten with a gravy and onions on the side.
Sabudana is a very versatile grain, and I have used it in making Aloo Sabudana, Sabudana Vada and Sabudane Ki Kichadi. Also, Sabudana is considered to be good for our health, hence, you can make Sabudana Thalipeeth for a filling breakfast or for a satiating supper. In case you are not sure about its recipe, have a look at the one which I follow:
- Sabudana - 1 cup
- Potato - 1/2 cup Boiled, peeled and grated
- Coriander - 2 tbsp chopped
- Salt to taste use sendha namak if making for fasting
- Green chili - 1 chopped
- Peanuts - 1/4 cup Roasted, skin removed and ground to a coarse powder
- Lemon juice - 1 tsp
- Singhade ka atta - 1/4 cup
- Oil for frying
- Wash sabudana and soak it in 1/2 cup water for 6-8 hours.
- Mix soaked sabudana with all the remaining ingredients in a bowl to make a dough.
- Grease a plastic sheet and keep a small portion of the dough on it.
- Cover with another greased plastic sheet.
- Spread the dough into a thin circle.
- Heat a non stick pan and transfer the circle on to it carefully.
- If transferring is difficult, you can directly make the circle on the pan using wet hands.
- Pour little oil from the sides and cook till brown spots appear on both the sides.
- Serve hot with coriander chutney or aloo ki sabzi.