Sabudana Thalipeeth (Vrat) Crispy Outside, Soft Inside
Make sabudana thalipeeth that flips cleanly, crisp outside and soft inside. Get soaking, binding, and center-hole tips, plus singdane raita.
Servings: 5
Ingredients
For Method 1
- 2 medium-sized Potato Raw
For Method 2
- 2 medium-sized Potato Raw
For Methods 1 & 2
- 1 Cup Sabudana
- ¼ Cup Peanuts Roasted and coarsely ground.
- ½ teaspoon lemon juice
- ¼ teaspoon sugar
- 2 green chillies chopped as per taste
- 1 tablespoon Coriander chopped
- Salt
- 2 tabespoon Ghee Can be replaced with oil
Instructions
Soaking Sabudana
- Rinse the sabudana 2-3 times in water.
- Add ¼ Cup + 2 tablespoon water in it and let it soak for 5-6 hours or overnight.
- Water should be just enough. When you soak, a line above the sabudana should be visible.
Method 1
- Lightly crush the sabudana in a mixer. Do not make a paste, we still want some round granules. Just give it a churn for 1 or 2 rounds for 3-4 secs. that's it.
- Grate the potato. Yes its not boiled. Just grate it.
- Mix everything.
- Heat a non-stick tawa.
- Apply a little ghee in your hand, take a portion of sabudana and flatten it to make a thalipeeth.
- For making thalipeeth, one can use a wet cloth or parchment paper.
- Flip the thalipeeth on the medium hot pan.
- Cook it on a medium stove using ghee.
- Yummy Sabudana Thalippeth are ready to serve.
Method 2
- Add the soaked sabudana, potato, peanuts , salt, lemon juice, Sugar and green chillies.
- Crush the potatoes well so that there is not big pieces in it.
- Mix all the ingredients well.
- Heat a cast iron pan.
- Take 2-3 tablespoon of sabudana mixture and make a ball of it.
- Flatten a muslin cloth and sprinkle some water on it.
- Dip your fingers in water, and flatten the thalipeeth on this cloth.
- Make a hole in the center.
- One can use parchment paper to make the thalipeeth.
- Cook it on a medium stove, using ghee.
- Yummy Sabudana pancake or Sabudana fritters are ready to serve.
Notes
- Try to maintain the ratio of Sabudana and Potato.
- If your thalipeeth breaks a lot while making thalipeeth, it means either it has not soaked properly, or you have added less potato.
- If you follow the above ratio, it should be good.
- Check this video on how to peel peanuts if required.
