“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

Find a recipe

Loading...

Monday, April 8, 2013

SABUDANA THALIPEETH


Sabudhana thalipeeth is a popular Maharashtrian vrat (fasting) recipe. Its a flavourful dish with the aroma of peanuts and sago in ghee. Its very easy to make.

INGREDIENTS:

Sago(Javvarisi/sabudana) - 1 1/4 cup
(medium sized, regular variety and NOT the nylon one)
Skinless roasted peanuts (coarsely ground) - 1/4 cup

Potato - 2 medium sized
Cumin seeds - 1 tsp.
Green chillies - 2 or 3 (finely chopped)

Coriander leaves  - 3 tablespoons (finely chopped)
Salt - to taste (approx. 1 level tsp.)
Ghee - 3 tablespoons

Oil - 3 tablespoons



METHOD:

Clean the sago without mud and stones, wash gently two or three times and drain the water completely. Now pour in VERY LITTLE WATER, JUST TO COVER OR IMMERSE THE SAGO AND KEEP ASIDE FOR 2 HOURS. Rake the sago gently with a fork once an hour.

Boil, peel and mash the potatoes. Keep aside.


After 2 hours, separate the sago pearls gently with your hand. By this time the sago would have absorbed all the water. It will be moist but no trace of water will be there. Add mashed potatoes, cumin seeds, roasted  & crushed peanuts, chopped green chillies, coriander leaves, salt and knead well.


Heat a tawa. Wet the hands, take a medium sized ball out of the sabudana mixture and flatten it on the tawa to a thin, round thalipeeth. Make one or two holes and pour  little oil / ghee into the holes and around the thalipeeth. Cook for a while and flip both sides until golden on both sides.  Serve hot with dahi, pickle or any chutney of your choice.