I had noted down this recipe from Sanjeev Kapoor's Khana Khazana long back. It looked fairly simple and easy and more on the lines of the Saabudana Khichdi. Got a good feedback about it from the family, so here goes..
Ingredients
Sabudana/Sago/Tapioca - 1 1/2 cup
Boiled Potato, grated - 1 medium red potato
Green Chillies, chopped - 2
Roasted peanut powder - 1/2 cup
Cumin seeds/Jeera - 1/2 tsp
Cilantro - a few sprigs, chopped fine.
Salt - to taste
Oil
Method
- Soak the Sago/Sabudana in water such that it is just above the level of the sago. Soak it for about 2-3 hours.
- After the 2-3 hours, drain any remaining water, if any, from the sabudana, add the grated potato, cumin seeds, green chillies, cilantro and salt and mix everything evenly. Do not add water.
- Heat a tawa (non-stick preferably), wet your palms, take a little of the mixture in the form of a little ball and flatten it on your palm. Transfer it on to the tawa. Drizzle oil on top and sides and fry. Then, flip and fry till you see brown spots on the other side too.
- Serve hot with chutney or pickle of your choice.
Note :
- The original recipe calls for crushed peanuts, but I used roasted coarse peanut powder. Dry roast the peanuts, when cool, rub the peanuts between your palms such that the husk/skin comes off. Then, coarsely powder these peanuts in the grinder/blender.
- Instead of using your palms to pat the Thalipeeth, you can pat it directly on the tawa, but be careful not to burn your fingers.
- You can make small holes in the thalipeeth with your fingers, this helps cook it faster and evenly, or just make small cuts in it with the spatula when you put it on the tawa. Its ok if you don't do either also.
- These thalipeeth are made small in size.
This post goes to Lets Go Nuts - Peanuts/Groundnuts hosted by Aquadaze of Served with Love. 
13 Comments:
Gosh, those thalipeeths are perfect. My mom makes similar ones too. She serves with this chutney -Grind fresh coconut, green chilies, little ginger, salt, sugar, lemon juice and roasted peanut, cilantro...Tastes wonderful...u can omit lemon and mix with yogurt too.
I like to make these thalipeeths because they are better than sabudana vada which u need to deep fry. Great job, maya!!
This sounds a lot like sabudhana vadas, but better because it isn't deep fried.
I shall try it.
I have been seeing these days this talipeetha lot in blog, i have never had them, should try to make them.
These look amazing yaar. & healthy too! I like Sanjeev Kapoor:-)
this sunds so good..will surely try it..
Pics Looks so nice, never tried making with sabudana, will be good for breakfast.
Maya, thats truly mouthwatering recipe! Loved it..hv started soaking sago as I type here, feedback by evening! :D THANKYOU!
Loved the recipe....bookmarking it and surely making it very soon
Recipe sounds perfect.Never tried making these..Thank you for sharing the recipe :)
Thank you all for your nice words.
Yes, its much better than the deep-fried sabudana vadas.
Meera, I will try your Mom's recipe for the chutney next time. Always a pleasure.
Purnima, thanx for pointing out the typo. Corrected it now :).
wow Maya..It has been a while since I have tasted this..My mom used to make this very rarely..I had forgotten about it..Will try sometime...
Sabudhana thalpeeth is very new to me, so simple and tasty. clearly explained. thanks surely will give a try.
Maya..these were wonderful! The crisp taste at base n surface where li'l oil touched them was awesome..I made too much of it, so few thalipeeths later, it was refrigerated, next day heated oil, added curry leaves n this mixture n voila a new type of sabu.khichdi ..very tasty as well evolved! Tks so much to you dear!
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