Sabudana Thalipeeth: A tasty and healthy Maharashtrian savory pancake made with tapioca pears and potatoes. We just finished our month long "Cooking Carnival" and here another edition of Blogging Marathon has started. My theme for this week is to cook different type of flatbreads.
Frankly, I was cooking and posting recipes till the last day of Cooking Carnival as I had not cooked the last two weeks recipes before. But wen I finished on Friday,I totally forget about my theme for this week and as it is Navratri we are fasting for nine days. So I had to choose falaari recipes to suit up the theme and I will be posting fasting flatbreads recipes this week.
Blogging Marathon#69 Week 1 / Day 1
Theme- Flatbreads
Dish-Sabudana Thalipeeth
Source- Here
Ingredients:
1 cup sago pearls/Sabu dana/tapioca seeds
4 medium sized potatoes,boiled and mashed
1/4 cup roasted peanuts,coarsely ground
2 green chillies,chopped
1 teaspoon ginger,grated
1 teaspoon lemon juice
1 tablespoon coriander leaves,chopped
1 teaspoon cumin seeds
1/2 teaspoon red chilli powder
1 teaspoon coriander powder
rock salt to taste
oil for shallow frying
Method:
Wash and soak sago pearls in enough water for 2-3 hours or overnight.Once soaked remove the excess water if there is any and pat dry the sago pearls on kitchen towel.
In a mixing bowl add potatoes, sago pearls and all the remaining ingredients except oil. Mix well until everything is combined.
Divide the dough into 6 balls .Apply some oil on the palms and flatten the ball in between your palm or on a ziplock bag or use a rolling board and baking paper to roll the thalipeeth.
Heat oil in a pan or skillet. Transfer the thalipeeth on the skillet and cook on low to medium heat from one side until brown .Flip the thalipeeth using a spatula and cook on the other side.
Gently transfer the thalipeeth in plates.
Serve with falaari chutney and aloo raita.
Serve- 3 Cooking Time- 30 minutes
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69
Frankly, I was cooking and posting recipes till the last day of Cooking Carnival as I had not cooked the last two weeks recipes before. But wen I finished on Friday,I totally forget about my theme for this week and as it is Navratri we are fasting for nine days. So I had to choose falaari recipes to suit up the theme and I will be posting fasting flatbreads recipes this week.
Blogging Marathon#69 Week 1 / Day 1
Theme- Flatbreads
Dish-Sabudana Thalipeeth
Source- Here
Ingredients:
1 cup sago pearls/Sabu dana/tapioca seeds
4 medium sized potatoes,boiled and mashed
1/4 cup roasted peanuts,coarsely ground
2 green chillies,chopped
1 teaspoon ginger,grated
1 teaspoon lemon juice
1 tablespoon coriander leaves,chopped
1 teaspoon cumin seeds
1/2 teaspoon red chilli powder
1 teaspoon coriander powder
rock salt to taste
oil for shallow frying
Method:
Wash and soak sago pearls in enough water for 2-3 hours or overnight.Once soaked remove the excess water if there is any and pat dry the sago pearls on kitchen towel.
In a mixing bowl add potatoes, sago pearls and all the remaining ingredients except oil. Mix well until everything is combined.
Divide the dough into 6 balls .Apply some oil on the palms and flatten the ball in between your palm or on a ziplock bag or use a rolling board and baking paper to roll the thalipeeth.
Heat oil in a pan or skillet. Transfer the thalipeeth on the skillet and cook on low to medium heat from one side until brown .Flip the thalipeeth using a spatula and cook on the other side.
Gently transfer the thalipeeth in plates.
Serve with falaari chutney and aloo raita.
Serve- 3 Cooking Time- 30 minutes
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69
Best regards,
Sapana Behl
