Maharashtra

Sabudana thalipeeth

Name: Sabudana thalipeeth
Prep time: 5 h
Cook time: 35 min
Total time: 5 h 35 min
Yield: 4 servings
Cuisine: Marathi
Ingredients: 3/4 cup soaked sabudana (tapioca pearls); 2 medium boiled and grated potato; 1/3 cup roasted and coarsely crushed peanuts; 3 tbsp to bind amaranth flour (rajgira atta); 2 finely chopped green chilli; 1 tsp cumin seeds; a handful chopped coriander leaves (cilantro); 2 tsp lemon juice; 1 tsp sugar; 2 tbsp ghee; Rock salt (sendha namak), to taste

Sabudana, potato and peanuts patted thin and crisped in ghee. The upvas breakfast with a crunch.

35 minTime

6 gProtein each

mildSpice

5hPlan ahead. Soak for 5 hours first; the 35 minutes come after.

Thalipeeth for fasting days3 chapters · 2 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

363kcalsame

6 gproteinsame

3 gfibresame

35minutessame

Sabudana thalipeeth, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Sabudana (tapioca pearls)¾ cup, soaked

Potato2 medium, boiled and grated

Peanuts⅓ cup, roasted and coarsely crushed

Amaranth flour (rajgira atta)3 tbsp, to bind

Green chilli2, finely chopped

Cumin seeds1 tsp

Coriander leaves (cilantro)a handful, chopped

Lemon juice2 tsp

Sugar1 tsp

Ghee2 tbsp

Rock salt (sendha namak)to taste

Method

5 steps

1Rinse the sabudana and soak with water just covering it for 5 hours.
2Mix sabudana with potato, peanuts, rajgira flour, chilli, cumin, coriander, lemon, sugar and rock salt into a soft dough.
3Grease a cold tawa or a plastic sheet and pat a ball of dough into a thin round with wet fingers. Make a hole in the centre and a few around it.
4Cook on medium with ghee drizzled in the holes and around the edge. Cover for the first two minutes.
5Flip, add a little more ghee and cook till both sides are crisp. Serve with curd or peanut chutney.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maharashtra

Sabudana thalipeeth

Sabudana, potato and peanuts patted thin and crisped in ghee. The upvas breakfast with a crunch.

35 minTime

6 gProtein each

mildSpice

5hPlan ahead. Soak for 5 hours first; the 35 minutes come after.

Thalipeeth for fasting days3 chapters · 2 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

363kcalsame

6 gproteinsame

3 gfibresame

35minutessame

Sabudana thalipeeth, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Sabudana (tapioca pearls)¾ cup, soaked

Potato2 medium, boiled and grated

Peanuts⅓ cup, roasted and coarsely crushed

Amaranth flour (rajgira atta)3 tbsp, to bind

Green chilli2, finely chopped

Cumin seeds1 tsp

Coriander leaves (cilantro)a handful, chopped

Lemon juice2 tsp

Sugar1 tsp

Ghee2 tbsp

Rock salt (sendha namak)to taste

Method

5 steps

1Rinse the sabudana and soak with water just covering it for 5 hours.
2Mix sabudana with potato, peanuts, rajgira flour, chilli, cumin, coriander, lemon, sugar and rock salt into a soft dough.
3Grease a cold tawa or a plastic sheet and pat a ball of dough into a thin round with wet fingers. Make a hole in the centre and a few around it.
4Cook on medium with ghee drizzled in the holes and around the edge. Cover for the first two minutes.
5Flip, add a little more ghee and cook till both sides are crisp. Serve with curd or peanut chutney.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sabudana thalipeeth

Make it your way

Ingredients

Method

Sabudana thalipeeth

Make it your way

Ingredients

Method

Make it a meal