Sabudana Thalipeeth Recipe (Fasting Snack)

Ingredients

• ⅔ cup sabudana (tapioca pearls)
• 2 medium or large potatoes – boiled, peeled and mashed
• ½ teaspoon cumin powder
• 4 tablespoon peanuts – roasted and coarsely ground
• ½ inch ginger – finely chopped or grated
• ¼ cup coriander leaves – chopped
• 1 teaspoon lemon juice
• 1 teaspoon sugar or add as required
• rock salt – edible and food grade (sendha namak), add as required
• peanut oil or ghee as required for pan-frying

Steps

Soaking sabudana

1. Sort through the sabudana, then rinse thoroughly until the rinsing water is transparent.
2. Put them in a bowl with enough water and leave to soak overnight.
3. Drain away all the water thoroughly the following day.
4. Check that no water remains in the sabudana.

Making sago mixture

1. Mix the mashed potatoes and all the ingredients thoroughly into the soaked sabudana.
2. Heat a nonstick frying pan, a well-seasoned cast-iron skillet or a tawa.
3. Coat the pan with 1 or 2 teaspoon peanut oil or ghee.
4. Rub some oil over your palms.
5. Flatten a portion of the mixture between your palms.
6. A ziplock bag can also be used for flattening.

Cooking sabudana thalipeeth

1. Set the flattened round thalipeeth on the frying pan over medium-low or medium heat.
2. Fry until golden brown and crisp on both sides, then repeat with the rest.
3. In a large pan, 2 to 3 thalipeeth can cook together.

Serving suggestions

1. For fasting days, serve with any chutney, raita or homemade tomato ketchup prepared without onions and garlic.
2. Another accompaniment is curd (yogurt) sweetened with a little sugar or jaggery.
3. On non-fasting days, serve with a chutney, raita or tomato ketchup prepared with onions or garlic.