Sabudana Thalipeeth

Sabudana Thalipeeth



Sabudana Thalipeeth (Sago pancakes) is a popular and traditional Maharashtrian dish. It is made of sago/sabudana and prepared mainly during fasting.

These crispy thalipeeth simply melts in mouth and are very filling. It can be made for breakfast or a meal.

Ingredients:

• 1 cup sabudana
• 2 boiled, peeled and mashed potatoes
• 4-5 green chillies coarsely ground
• 3 table spoon roasted peanut powder
• 2-3 tea spoon sugar
• salt to taste
• 2 table spoon coriander leaves,finely chopped
• oil for frying

Method:

Wash the sabudana and soak in water overnight (or) for about 4-5 hours. Make sure you add enough water to cover the sabudana. The water should be just half inch above sabudana.

Mix together sabudana, mashed potato, green chilly paste, salt, sugar, roasted peanut powder and coriander leaves. Mix properly.
 

Spread 1 table spoon of oil on a tava/ kadai, (If you are using non-stick tava, no need of greasing it, you can add oil later). Take a hand full ball of dough and pat it on the tava. Using your palm and fingers flatten the dough into a round even disk of 1/2 inch thickness. Make 5 small holes to thalipeeth so that it can cook evenly.You can apply some oil on your palm and fingers to make the patting easier.

Now cover and cook on a medium flame till it gets brown and crispy. No need of flipping it over as we cover, it gets cooked by itself.

Thalipeeth is now ready. Serve it hot with thick curd.



Sabudana Vada



Sabudana Vada

Sabudana Vada is a popular Maharashtrian snack..Made of sago/sabudana and prepared mainly during fasting.

These crispy vadas simply melt in mouth and are very filling.

These vadas can be served with chutney or yogurt..I usually serve them with spicy yogurt.

Sabudana Vada with spicy yogurt

Ingredients:

• 1 cup sabudana
• 2 boiled, peeled and mashed potatoes
• 4-5 green chillies coarsely ground
• 3 table spoon roasted peanut powder
• 2 tea spoon sugar
• salt to taste
• 2 table spoon coriander leaves,finely chopped

Method:

Wash the sabudana and soak in water overnight (or) for about 4-5 hours. Make sure you add enough water to cover the sabudana. The water should be just half inch above sabudana. If you add too much water the sabudana may become sticky. After 4-5 hours sabudana will soak all the water and increase in size. Now the sabudana is ready to cook.

Mix together sabudana, mashed potato, green chilly paste, salt, sugar, roasted peanut powder and coriander leaves.Mix properly.

Make lemon sized balls and flatten them on your palms to make small patties.

Heat oil in a kadai and fry them till they turn golden brown.

Serve hot with Green coconut chutney or spicy yogurt.

Recipe of spicy yogurt.

Spicy yogurt

Ingredients:

• 1 cup yogurt
• 1 tea spoon red chilly powder
• salt to taste

Method:

Mix the yogurt, red chilly powder and salt together with a bit of water and beat.

Now the simple spicy yogurt chutney is ready to be served with sabudana vadas

Sabudana Khichdi

Sabudana Khichdi

Sabudana Khichdi is a popular maharashtrian dish made of sago/sabudana and mainly prepared during fasting/upvass. I have learnt this kichadi from my mother she makes it a bit sweet and spicy.

Making any dish of sabudana is quiet tricky.Thats why it is very important that we soak it properly and in correct proportion or else the kichadi will become sticky.

Ingredients:

• 2 cups sabudana
• 4 finely chopped green chillies
• 1 tea spoon jeera/cumin seeds
• 2-3 table spoon coarsely ground and roasted peanuts
• 1 table spoon roasted peanuts(remove the skin)
• salt to taste
• 2 tea spoon sugar
• 2 table spoon fresh grated coconut
• 1 table spoon finely chopped coriander leaves
• 1 potato peeled and finely chopped
• 2- 3 table spoon oil

Method:

Wash the sabudana and soak in water overnight or for about 2- 3 hours. Make sure you add enough water to cover the sabudana(as shown in the picture). If you add too much water the sabudana may become sticky. After 2-3 hours sabudana will soak all the water and increase in size. Now the sabudana is ready to cook.

Now add salt, sugar,peanuts powder and peanuts to the sabudana. Mix all of it together.

Heat oil in a kadai, add jeera when it changes colour, add green chillies and potatoes. Fry till the potatoes get cooked.

Once the potatoes get cooked add the sabudana and mix well. Cover and cook on a low flame till the sabudana is cooked. Keep stirring  in between. Sabudana it cooked when it turns translucent, this takes around 10-12 minutes. Now mix the coconut and coriander leaves.

Serve hot.