Sabudana Thalipeeth - a perfect alternative to eat our favorite sabudana !

Sabudana Thalipeeth - twist to regular thalipeeth by adding sabudana and making it more flavorful :) . Perfect option for breakfast or evening tiffin .

Quantity - 5 regular size thalipeeth 

Ingredients-

Sabudana - 1/2 cup (Upvas brand for USA)
Potato - 2 medium size
Rajgira flour/Jowar flour - 1/4  cup 
Roasted peanut powder - 4/5 tbsp 
Green Chillies - 3/4 or as per spice
Cumin/Jeera seeds - 1 tsp 
Fresh Coriander chopped - few strands 
Hing - a pinch
Haldi - a pinch (optional for color)
Salt - as per taste
Homemade Ghee - for cooking/roasting 
Water - little for kneading 

Appliance Needed -
Tawa
Handkerchief or Cling Wrap - for making thalipeeth 


Procedure -

1.  Firstly , wash and soak sabudana the night before making thalipeeth . Water used for soaking should  be a thin layer above the sabudana . Use a flat plate for soaking too . Excess water will make it too soggy . Also , it depends on the brand/variety of sabudana . So , it is better to experiment . I find Upvas brand very good . 
2. As part of prep , pressure cook 2 medium potatoes the previous night as well . Ensure you have roasted peanut powder ready . If not , you need to roast peanuts without oil and then blend them to coarse powder  .You can either remove the skin or grind it with skin .
3. After soaking sabudana overnight , it will fluff up by absorbing all the water . You can crush a small pearl by hand and if it gets mashed easily , it is ready to be used . We want to avoid using any hard sabudana pearls . 
4. Use a fork and separate the sabudana pearls gently . Next , remove the skin and add mashed potatoes  to sabudana . 
5. Finely chop green chillies and fresh coriander . Add them along with rajgira or jowar flour and mix everything well . Try to mash sabudana and potatoes and try to make a dough while you are mixing everything . 
6. Finally add cumin seeds , haldi , hing , peanut powder and salt . Mix nicely and continue to make a soft dough . You will not need any water for kneading . However , if the mixture looks very dry and is not binding , sprinkle some water and also add some more rajgira/jowar flour and continue to knead/mix . Do not knead for more than 2 mins and only till it all comes together .
7. Heat a tawa . On the side , prepare to make thalipeeth . Use a cutting board and place a clean handkerchief on it . You can also use a cling wrap or plastic foil for this . But, I prefer cloth :) Take little water in a small cup .
8 . Now , take a medium size dough from the entire dough . Put it on the handkerchief and start tapping it in order to spread with your fingers . Take time to spread it and use little water to wet your fingers . While you are spreading the dough , some of the edges may start developing cracks and mess up the shape . So , try to fix them and keep spreading in circular way till you get a medium size thalipeeth . It is important to use fingers and spread - many people try to roll the dough using rolling pin . However , traditional method is to use four fingers and palm and keep tapping till it forms a circle . It should not be too thick .  Since we tap the dough/flour on a plate using fingers/palm , it is called "Thali" (Plate) "Peeth" (dough/batter/flour)
9 .  Once the thalipeeth is ready , make a small hole in the center of it . This is used to add ghee while cooking.
10.  For cooking , slowly lift the handkerchief and transfer the thalipeeth onto the tawa . Put ghee in the hole and cover the tawa with a lid . Allow it to cook till you do not hear crackling sound . 
11. Then , remove the lid and gently flip it , to cook from other side . The side which is cooked should look crispy and slightly brownish . This indicates , sabudana is well cooked . 
12. After cooking from both sides , remove it in a plate . Repeat for rest of the dough . In olden times , tawa was directly used to tap and spread the thalipeeth . However , since it takes time for tawa to be cooled , the method of using a cloth or plastic to spread the dough works well :)

Serve hot with a side of homemade curd/yogurt . You can also enjoy it with mint chutney or ketchup , but fresh curd is my favorite :) And yes , do not forget to finish your meal with garam chai !

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