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Diwali Offers

Sabudana Thalipeeth

Neha Sharma

It is a dish of Maharashtra. This savory dish can be consumed during fast. Apart from this, it can also be enjoyed during breakfast and evening supper.


– Sago pearls – 1/2 cup (soaked)

– Rajgira(Amaranth) Flour – 1/2 cup

– Potato – 2 (boiled)

– Peanuts – 1 tbsp (coarsely grind)

– Ghee – 2 tbsp

– Ginger – 1 tsp (grated)

– Green chilly – 2 (finely chopped)

– Cumin seeds – 1/2 tsp

– Black pepper powder – 1/4 tsp (freshly grind)

– Sendha salt (Rock salt) – 3/4 tsp

How to make

Peel and grate the boiled potatoes. Add sago pearls, flour, Salt, black pepper, cumin seeds, green coriander, green chilly, peanuts and ginger. Mix all ingredients and knead dough.

For making Thalipeeth, preheat the tawa. Place a polythene sheet on rolling plate and grease your hands with some oil. Take little amount of dough and make a round ball. Flatten the dough ball with your hands and place it on the plastic sheet. Grease the dough ball with some oil and cover it with sheet. Now with help of hands or rolling pin, roll it into 3-4 inch diameter.

Pour some oil on preheated tawa and spread it all over. Now remove the rolled thalipeeth from plastic sheet and place it on tawa. Make a small hole in center of thalipeeth and pour some oil in the hole as well all around it. When the color gets dark on the surface, flip the side and cook until it gets golden brown on both sides.

Likewise prepare rest of the thalipeeth. With this much quantity of dough, around 8 thalipeeth can be prepared. Serve hot Sabudana thalipeeth with curd or green coriander chutney for great flavor.

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