Step-by-step
1
firstly, in a large bowl take 1 cup sabudana and rinse well with running water.
2
drain off and transfer to a large bowl.
3
add 1 cup water and dip the sabudana completely in water. soak for 4 hours or until the sabudana turns soft and non-sticky. keep aside.
4
in a pan dry roast ¼ cup peanut on low to medium flame.
5
cool completely, and peel the skin of peanuts.
6
now crush the peanuts coarsely. keep aside.
7
in a large bowl take soaked sabudana, 2 potato, 2 chilli, 1 tsp cumin, 1 tsp pepper.
8
also add 1 inch ginger, 2 tbsp coriander, 1 tsp lemon juice and 1 tsp salt.
9
squeeze and mix well making sure all the spices are well combined.
10
now add ¼ cup singhare ka atta and knead the dough. you can alternatively use wheat flour or rice flour for binding.
11
prepare a soft dough. sabudana thalipeeth dough is ready.
To prepare on butter paper
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firstly, grease the butter paper with oil to prevent from sticking.
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take a large ball-sized thalipeeth dough and flatten.
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press and flatten making sure it is slightly thick. if it is thin, then there are chances for thalipeeth to break while frying.
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now flip over to hot tawa and press gently.
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after a minute, peel the butter paper gently.
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flip over once the base is cooked.
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now add oil and roast both sides until it turns slightly golden.
To prepare on tawa
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grease the heavy-bottomed tawa with half tsp oil.
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take ball sized dough and tap gently to a thick thickness.
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place the tawa on medium flame.
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cook on both sides adding a tsp of oil until it turns golden brown.
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finally, enjoy sabundana thalipeeth with butter and spicy chutney.
Video
Notes
- firstly, make sure to soak the sabundana with required water to get perfect pearls.
- also, you can add spices of your choice to make it more flavourful.
- additonally, roast on medium flame to cook uniformly.
- finally, sabudana thalipeeth recipe tastes great when served with spicy chutney and curd.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/sabudana-thalipeeth-recipe/