Sabudana Thalipeeth Recipe

Cooking Directions

• STEP 1.Soak the sabudana or sago pearls in water for a few hours.
• STEP 2.Drain the water and let the sabudana pearls sit for a while to remove excess moisture.
• STEP 3.In a mixing bowl, combine soaked sabudana pearls, mashed potatoes, chopped green chilies, chopped coriander leaves, and spices.
• STEP 4.Divide the mixture into small portions and shape them into round thalipeeth.
• STEP 5.Heat a griddle or tawa and grease it with oil.
• STEP 6.Place the thalipeeth on the griddle and cook on medium heat until golden and crispy on both sides.
• STEP 7.Serve hot with yogurt or chutney.

Cooking Tips

• Make sure to soak the sabudana pearls for at least 4-5 hours to ensure they become soft and plump.
• You can add grated coconut or roasted peanuts to the thalipeeth mixture for extra flavor and texture.
• If the mixture is too sticky, you can add some arrowroot flour or water chestnut flour to bind it.

Storage and Serving

• Sabudana Thalipeeth is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat on a griddle or in a toaster before serving.