Sabudana thalipeeth/ Sago thalipeeth/ Tapioca pearls flatbread

 Sabudana thalipeeth/ Sago thalipeeth/ Tapioca pearls flatbread 

Sabudana thalipeeth is a popular maharashtrian snack. It is a healthy pancake recipe which is prepared using soaked sago pearls, boiled potatoes, crushed peanuts, spices and coriander leaves. Actually sabudana thalipeeth has the same ingredients used in sabudana vada. 

Recipe tip -

1. Incase sabudana thalipeeth breaks while making roti then it means the mixture is dry. Sprinkle little water and mix. Then make roties. 

2. If the mixture is sticky then add rajgira flour or singhara flour and mix. Keep adding the flours until the mixture becomes non-sticky and can be shaped easily in roti. 

Ingredients -

1 cup sabudana

3-4 boiled potatoes

1 green chilli

1/4 cup peanuts coarsely ground

To taste salt/ rock salt

1/2 tsp red chilli powder

1 tsp grated ginger

1/4 tsp turmeric powder

1/2 tsp ajwain

1/2 tsp coriander powder

4 tbsp coriander leaves chopped

1 tsp lemon juice 

Method -

1. Wash and rinse sabudana properly. Soak it in water for 3 hours. After 3 hours drain the water.

2. Add potatoes, green chilli, salt, red chilli powder, grated ginger, turmeric powder, ajwain, coriander powder, coriander leaves chopped, lemon juice and coarsely ground peanuts. Mix well.

3. Add sabudana and mix well. Sprinkle little water incase the mixture seems to be dry.

4. Place a foil paper on the kitchen top. Rub few drops of oil on the foil. Take small ball from the dough, place it on the greased foil and spread the ball lightly into a thin roti with your fingers. Make a hole in the centre.

5. Heat tawa on medium slow flame.  Slow the flame and drizzle few drops of oil on it. 

6. Take foil on your hands and put roti side down on hot tawa, take off the foil and drizzle oil on sides and over the roti and cook on slow flame till bottom side is light brown. 

7. Flip the side drizzle a tbsp of oil on sides and cook on medium high flame. Cook till both sides are golden and crisp.

8. Sabudana thalipeeth is ready.

9. Transfer to a serving plate. Serve hot with peanut chutney.

Method with step photos -

1. Wash and rinse sabudana properly. Soak it in water for 3 hours. After 3 hours drain the water.

2. Add potatoes, green chilli, salt, red chilli powder, grated ginger, turmeric powder, ajwain, coriander powder, coriander leaves chopped, lemon juice and coarsely ground peanuts. Mix well.

3. Add sabudana and mix well. Sprinkle little water incase the mixture seems to be dry.

4. Place a foil paper on the kitchen top. Rub few drops of oil on the foil. Take small ball from the dough, place it on the greased foil.

5. Spread the ball lightly into a thin roti with your fingers. Make a hole in the centre.

6. Heat tawa on medium slow flame.  Slow the flame and drizzle few drops of oil on it. 

7. Take foil on your hands and put roti side down on hot tawa, take off the foil and drizzle oil on sides and over the roti and cook on slow flame till bottom side is light brown.

8. Flip the side drizzle a tbsp of oil on sides and cook on medium high flame. Cook till both sides are golden and crisp.

9. Sabudana thalipeeth is ready. Transfer to a serving plate. Serve hot with peanut chutney.

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