Sabudana Thalipeeth Recipe | Upvas/Vrat Thalipeeth | व्रत वाली साबूदाना थालीपीथ | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Wash the sabudana two or three times until the water runs clear. Drain, add 1 cup of water, cover and soak for 3-4 hours.
2. Once soaked, mix with your hands. If water remains, soak a little longer.
3. Dry roast the peanuts in a hot pan over low heat, stirring constantly, until golden brown. Transfer to a bowl and let cool completely.
4. Coarsely chop 70% of the roasted peanuts in a chopper or by hand.
5. Add the chopped peanuts to the sabudana along with the potatoes, coriander, curry leaves, green chilli, lemon juice, rock salt and cumin seeds. Mix well until it forms a dough-like mixture.
6. Make the chutney: grind the coriander, remaining roasted peanuts, coconut, ginger, green chillies, lemon juice, yogurt, sugar, cumin, rock salt and a very little water in a mixer until smooth.
7. Heat a tawa over medium flame.
8. Lay a square of parchment paper, brush it with a few drops of oil, and place a portion of the mixture on it. Press into a flat round with your palm, wet your hand and spread it into a round about the size of a chapati, then make a small hole in the centre.
9. Carefully flip the thalipeeth onto the hot tawa and peel off the paper. Add a few teaspoons of oil in the centre and cook over medium-high flame for 2-3 minutes, until golden brown and crisp.
10. Flip, add more oil, and cook until the other side is crisp as well.
11. Serve with the green chutney and dahi.

Summarized from Your Food Lab's video. Watch it for the details.

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