Sago, tapioca or sabudana mixed with potatoes, peanuts and spices.Spread flat like pancakes and roasted on a tava or girdle with ghee. These are a tad bit healthier than the deep fried sabudana wadas. Served with a peanut chutney accompaniment , this snack is an absolutely irresistable one. Can be had on fasting or upwas days or equally enjoyable on any day .
INGREDIENTS :
Sabudana – 2 bowls
Potatoes – 3 big or 4 medium sized
Roasted and ground peanuts – 2 bowls
Jeera/Cumin Seeds – 2 tsp
Green chillies – 6 to 8
Coriander – chopped half a bowl
Lemon juice – 1 medium size lemon
Sugar – 1 tsp
Salt – as per taste
Ghee (clarified butter) for shallow frying.
Potatoes – 3 big or 4 medium sized
Roasted and ground peanuts – 2 bowls
Jeera/Cumin Seeds – 2 tsp
Green chillies – 6 to 8
Coriander – chopped half a bowl
Lemon juice – 1 medium size lemon
Sugar – 1 tsp
Salt – as per taste
Ghee (clarified butter) for shallow frying.
METHOD:
1) Wash and soak the sabudana for at least 4-5 hrs.
2) Boil, peel and mash the Potatoes. Keep aside.
3) Grind chillies and coriander without adding water.
4) Break lumps in the soaked sabudana with your hands. Sprinkle very little water and keep aside for 10 mins.
5) Mix the following in a large bowl: sabudana, mashed potatoes, crushed roasted peanuts, ground chilli-coriander mixture, jeera, lime juice, sugar, salt as per taste.
6) Mix together to form a sticky dough.
Method:
To prepare the thalipeeth or pancake :
1. Heat a non-stick pan. They taste better if prepared on an iron tava / skillet.
2. On a plastic sheet or a flat surface like a tray, put few drops of ghee or clarified butter.
3. Apply a little oil on your palms if you find the mixture too sticky.
4. Take a fistful of the mixture in your hands and using your fingers, quickly press this mixture on the plastic sheet and flatten it as you spread it to make a pancake-like shape.
This should be thin at the sides and slightly thick in the centre.
5. Poke a hole or two in the centre using your finger.
6. On the heated pan, spread some more ghee.
7. Instead of lifting the thalipeeth off the sheet/tray, which might break, you can hold the bottom of the sheet/tray and place it upside down onto the other hand before placing it on the pan.
8. Put a little ghee in the hole/s at the centre of the thalipeeth to help it cook evenly.
Keep covered and cook on slow heat.
9. When the sides start turning brown, flip the talipeeth to cook on both sides.
Remember: Do not cover with the lid once you have flipped the thalipeeth.
10. Remove from pan when its nice, crisp and brown on both the sides.
Serve hot with Peanut Chutney or with fresh curd/yogurt. Enjoy !!!
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