Sabudanyache Thalipeeth - .A traditional Maharashtrian fasting dish.

Today being Maha Shivratri I prepared this fasting recipe. In this month BM week 3, day 1 I choose Indian Bread Baskets, and this is perfect for this theme .

Sabudana Thalipeeth is an Indian dish made from soaked Sabudana (pearl tapioca). It is typically prepared in parts of Western India such as Gujarat, Madhya Pradesh, Rajasthan, & Maharashtra. In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, it is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion.

Pearl tapioca (Sabudana) is soaked for a while, and is added with cumin seeds, salt, red chili powder, green chillies and other optional ingredients such as roasted peanuts. It is usually garnished with coriander leaves.

Sago is nearly pure carbohydrate and has very little protein, vitamins, or minerals. The addition of Peanuts to Sabudana adds to the protein content, making it a more balanced meal. It has a high calorific content, due to the quantity of starch and fat present. So let's go to the recipe.

Makes: 7 - 8 Thalipeeths

Ingredients

1 Cup sabudana (sago)
2 Large Potatoes
3 Tablespoon Roasted Peanut - coarsely powdered

2 Tablespoon Lemon juice

1 Tablespoon Cumin seeds

1 Tablespoon Roasted Cumin powder

2 Tablespoon Coriander leaves - finely chopped

2 Green Chilies - finely chopped
1/2 Tablespoon Sugar powder
1 Teaspoon Salt or as per taste
Ghee or Oil for frying

Method

Wash sabudana 3-4 times and soaked overnight in the water or for 4 -5 hours . Keep water level same as level of sabudana.

Boil and mash the potatoes. Add sabudana and rest of the ingredients. Combine everything with your hand. Make equal size balls from the mixture.

Grease frying pan with little ghee or oil. Put one ball and press with your palm to make a thin and round thalipeeth. Make a hole in the center and also around (see pic).

Sprinkle some ghee around it and cover it with a lid. Take off the lid after 3-4 minutes. Flip the side, cook properly on slow flame till turns reddish.

Serve thalipith with sweet lemon pickle or with yogurt.

Wipe pan with before making the next thalipeeth.

My notes:

Quantity of potatoes should be sufficient to hold sabudana. Also, do not use too much of potatoes in the mixture.

Using coriander leaves is optional as some do not use it when fasting.

Do not soak sabudana in too much of water. If its there, drain out excess water from sabudana before mixing with potatoes.

You can roll out thalipeeth on plastic sheet and then roast it on the pan it will help to save your time. Grease plastic sheet before pressing thalipeeth on it.