How to make Sabudana Thalipeeth -
A popular pancake recipe made using sago pearls and peanuts
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sago (sabudana) (साबुदाना), Peanuts (मूंगफली)
Cuisine : Indian, Maharashtrian
Course : Snacks and Starters
For more recipes related to Sabudana Thalipeeth checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Jain Sabudana Vada, Sabudana Vada . You can also find more Snacks and Starters recipes like BREAD PAKORA Beer Battered Prawns Chicken Cutlet - SK Khazana Bitter Gourd Chips (Karele ke Pakode)
Sabudana Thalipeeth Recipe Card
You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 7-8 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Sabudana Thalipeeth Recipe
Sago (sabudana) , soaked for 7-8 hours 1 cup
Peanuts , roasted and peeled 3/4 cup
Green Chilli 1
Fresh coriander leaves chopped 1 1/2 tablespoons
Mint Chutney 1 tablespoon
Salt to taste
Sugar 3/4 teaspoon
Lemon juice 1 teaspoon
Cumin seeds (jeera) 1/2 teaspoon
Ghee for basting
Method
Step 1
Put peanuts in a grind jar, add broken green chilli and 1 tablespoon coriander leaves and grind coarsely.
Step 2
Take sago in a bowl, add ground peanut mixture, 1 tablespoon mint chutney, remaining coriander leaves, salt, sugar, lemon juice and cumin seeds and mix well with your hand. Add some water and continue to mix with hand till well combined into a dough.
Step 3
Heat a non-stick tawa.
Step 4
To prepare each thalipeeth, dampen your palm with some water, take a small portion of dough, shape into a ball, keep on the hot tawa and spread into a small disc. Make a cavity in the center of the disc.
Step 5
Drizzle some ghee around the sides and on top of the discs and in the cavity, cook, turning sides and drizzling some more ghee, till both sides are evenly golden on both sides. Make more thalipeeths in the same way.
Step 6
Arrange the thalipeeths on a serving plate and serve hot with mint chutney or with yogurt.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
