Sabudana Thalipeeth Recipe - Tapioca Pearl Spicy Flat Bread
Sabudana Thalipeeth is a tasty and healthy Maharashtrian savory pancake made with tapioca pears and potatoes. Serve for breakfast or evening snack. It makes for an ideal dish to be served during navratri festivals.
The Sabudana Thalipeeth Recipe is a delicious Maharashtrian Gluten Free flatbread that is made from tapioca pearls and spiced with green chilies, potatoes and peanuts. The addition of potatoes to the recipe, makes it soft and acts as a binder for the thalipeeth. Also note that the turmeric powder is not added to the traditional recipe.
Note: If you are unable to handle the Thalipeeth Dough, you can add 3 tablespoons of whole wheat flour. This will act as a binder and help you make your thalipeeth. It does not affect the taste of the dish.
This recipe of Sabudana Thalipeeth is a no onion no garlic recipe and can be had for breakfast lunch or dinner. It is especially made in Indian households during navratri festivals.
One of the best benefits of sabudana is its ability to cure general digestive ailments including constipation, indigestion, bloating and flatulence. It is loaded with calcium, iron, potassium, and vitamin K ,which are the key minerals that are responsible for healthy bone growth and development. It is also a powerhouse of energy and keeps the body cool.
Other recipes that you can try are:
- 1 cup Sabudana (Tapioca Pearls) , soaked
- 2 Potatoes (Aloo) , boiled, peeled and mashed
- 3-4 Green Chillies , finely chopped
- 1 inch Ginger , grated
- 1/4 teaspoon Turmeric powder (Haldi) , optional
- 1/2 cup Roasted Peanuts (Moongphali) , crushed
- 1 Coriander (Dhania) Leaves , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- Salt , to taste
- Ghee , or oil for cooking
How to make Sabudana Thalipeeth Recipe - Tapioca Pearl Spicy Flat Bread
To begin making the Sabudana Thalipeeth Recipe, mix together the soaked sabudana, mashed potatoes, peanuts, green chillies, ginger, turmeric powder, roasted peanuts, coriander powder, cumin seeds and salt to taste in a large mixing bowl.
Divide the Thalipeeth mixture in 8 equal small portions.
Wet a muslin cloth and and place the sabudana thalipeeth ball on it. Flatten the ball with moistened fingers into a round. Flatten as thin as possible.
Grease the skillet with oil and preheat on medium heat. Transfer the thalipeeth on to the skillet. Allow the Sabudana thalipeeth to cook on one side until you notice the top is getting steamed. Using a flat spatula, flip the Sabudana thalipeeth over and cook on both sides adding little more ghee until lightly crisp and browned.
Once done, remove the thalipeeth from the skillet and transfer onto a plate and serve hot. Proceed to make more the similar way.