Thalipeeth is a Marathi word which means multigrain pancake. This is a very common Maharashtrian breakfast dish. Sabudana Thalipeeth is popular during Navrathri or fasting time, it can be consumed as a snack or as a meal.
|Preparation Time:||20 minutes|
|Sabudana (Tapioca Pearls)||1 cup|
|Boiled Potato||1.5 cup grated|
|Raw Peanuts||1/2 cup|
|Cumin Seeds (Jeera)||1 tsp|
|Red Chilli Powder||1/2 tsp|
|Vegetable Oil||1/4 cup|
|Fresh Coriander Leaves||1/2 cup|
- Wash sabudana in water and then soak it for a couple of hours in 1/2 cup of water. In a few hours all the water will get absorbed.
- Roast peanuts lightly in a pan until they turn lightly brown.
- Boil the potato, peel it and grate it.
- Roast jeera and grind it coarsely. Keep aside.
- Rub peanuts together to get rid of the thin red cover of the peanuts.
- Grind the peanuts roughly and keep aside.
- Wash and chop the coriander leaves and the green chillies.
- Mix sabudana, grated potatoes, ground peanuts, coriander leaves, green chillies, salt, ground jeera and red chilli powder together. Squeeze in the juice of one lime.
- Take a handful of the dough and spread it on a plastic sheet. Wet your hand to spread it thin if it sticks to your hand.
- Heat a frying pan with a tsp of oil. Gently lift the sabudana spread in one hand and remove the plastic using the other hand. Now place it on the frying pan.
- Cook for medium heat till the bottom side is golden brown. Flip the sabudana thalipeeth and cook till the other side is also golden brown. Sabudana Thalipeeth is ready.
- Serve it hot with a chutney of your choice though I personally like it without any chutney.
- Be very careful when placing sabudana spread on the pan because if the dough is very dry, the spread will break. Sprinkle a little water if the dough is too dry.