Popular in Maharashtra and North Karnataka, Thalipeeth is usually made with dry, roasted flour comprising a mix of pulses, legumes and cereals, which are spiced with onion, green chillies, coriander leaves and everyday masalas.
But here, we are making a Sabudana Thalipeeth, which is a little different from the usual thalipeeth recipe.
Here, instead of using any flour, we are using soaked sabudana or tapioca pearls.
Sabudana thalipeeth are crisp and soft pancakes made with tapioca pearls, mashed potatoes, ground peanuts and spices.
Sabudana thalipeeth is made for religious fasting or vrat. Sago dishes are often made for religious fasting days.
Wash and drain the sabudana. Soak in water for about 4-6 hours, or overnight, until they become soft and plump.
Boil potatoes , peel and mash.
Combine the soaked sabudana, boiled and mashed potatoes, ground peanuts, cumin seeds, minced green chilies, coriander leaves, salt, sugar, and lemon juice.
Mix well to form a dough. [ sprinkle some water to help bind the dough if needed ]
Divide the dough into equal-sized balls.
Take one ball and place it on parchment paper. Grease your fingers and gently press down the dough ball to make a thin thalipeeth about 5 inches in diameter. [ You can make the thalipeeth as thin or thick as you want ]
Make a small hole in the center of the thalipeeth, which helps it cook evenly.
Carefully pick up the thalipeeth with the parchment paper and flip it onto the hot pan.
Add some oil or ghee in the center and around the sides.
Cook for 2 to 3 minutes until the bottom is golden brown. Cook on medium heat until golden brown and crisp on one side, then flip and cook on the other side.
Add more ghee or oil as needed to ensure a crispy texture. [ Make sure not to flip it too many times]
Serve the Sabudana Thalipeeth hot with curd, peanut chutney, ketchup , green chutney or pickle.
The way to make these are same as sabudana vada. These also can be called as sago roti . Sabudana vadas or sabudana thalipeeth are made from the same mixture.
