Ingredients:
Sabudana/sago/javarisi -1/2 cup
Potato -2 medium size or 1 big
Cumin seeds -1 tsp
Ginger -1 inch piece grated
Green chillies – 4
Roasted peanuts -1/4 cup
Coriander leaves finely chopped -1/4 cup
Oil -2 tsp
Salt needed
Oil or butter + oil mix for frying the thalipeeth
Method:
Wash sabudana under running water until all the powdery substance goes off, then add 1/4 cup of water and leave it overnight. It does not matter if the sabudana is a little mushy for this recipe. In the morning fluff it with a fork, sprinkle little water and keep it aside for another half an hour. Make sure the sabudana is soft like cooked rice.
Pressure cook potatoes until soft, peel the skin, grate it and keep it aside.
Finely chop green chillies, coriander leaves and grate ginger. You can also grind ginger and green chillies to a paste.
Roast peanut on medium flame and remove the skin. I bought roasted peanuts, so skipped roasting. Powder the roasted peanuts coarsely and keep it ready.
In a bowl, mix together grated potato, cumin seeds, finely chopped coriander leaves, ginger, green chillies, coarsely ground peanuts and salt needed. Make sure that there are not lumps.
Add the soaked sabudana, 2 tsp oil and mix everything together well to form a dough. You can add a tbsp of water if the mixture is too dry. Check for salt.
Wet your hands, take a ball of dough and spread it into a thin circle on a ziplock bag or any plastic sheet or even a banana leaf. I did it directly on the tawa and then heated it.
Grease tawa with oil and heat it. Now transfer the prepared thalipeeth gently to the tawa, make 4-5 holes and drizzle oil around the thalipeeth and on the holes.
Cook on low or meduim heat until it start browning. Flip it over to the other side and cook both sides well until golden brown.
Enjoy this very delicious dish hot with any raita, curd or any chutney of your choice
Sabudana/sago/javarisi -1/2 cup
Potato -2 medium size or 1 big
Cumin seeds -1 tsp
Ginger -1 inch piece grated
Green chillies – 4
Roasted peanuts -1/4 cup
Coriander leaves finely chopped -1/4 cup
Oil -2 tsp
Salt needed
Oil or butter + oil mix for frying the thalipeeth
Method:
Wash sabudana under running water until all the powdery substance goes off, then add 1/4 cup of water and leave it overnight. It does not matter if the sabudana is a little mushy for this recipe. In the morning fluff it with a fork, sprinkle little water and keep it aside for another half an hour. Make sure the sabudana is soft like cooked rice.
Pressure cook potatoes until soft, peel the skin, grate it and keep it aside.
Finely chop green chillies, coriander leaves and grate ginger. You can also grind ginger and green chillies to a paste.
Roast peanut on medium flame and remove the skin. I bought roasted peanuts, so skipped roasting. Powder the roasted peanuts coarsely and keep it ready.
In a bowl, mix together grated potato, cumin seeds, finely chopped coriander leaves, ginger, green chillies, coarsely ground peanuts and salt needed. Make sure that there are not lumps.
Add the soaked sabudana, 2 tsp oil and mix everything together well to form a dough. You can add a tbsp of water if the mixture is too dry. Check for salt.
Wet your hands, take a ball of dough and spread it into a thin circle on a ziplock bag or any plastic sheet or even a banana leaf. I did it directly on the tawa and then heated it.
Grease tawa with oil and heat it. Now transfer the prepared thalipeeth gently to the tawa, make 4-5 holes and drizzle oil around the thalipeeth and on the holes.
Cook on low or meduim heat until it start browning. Flip it over to the other side and cook both sides well until golden brown.
Enjoy this very delicious dish hot with any raita, curd or any chutney of your choice
