Pakashastra

Pakashastra

Monday, October 14, 2013

Sabudana/Sago Thalipeet



Ingredients:

Sabudana/Sago/Tapioca Pearls, medium sized - 2 cups
Potato - 1 large
Coriander Leaves, chopped - 3 tbsps
Peanuts, roasted - 1/2 cup
Cumin Seeds - 2 tsps
Turmeric Powder - 3/4 tsp
Red Chilli Powder - 1 tsp
Lemon Extract - 1 tbsp
Salt to taste


Method:


  1. Wash sabudana thoroughly in water. Soak it for 1 hour.
  2. Discard the water and set it aside for 5-6 hours.
  3. Peel and mash the potato. Keep aside.
  4. De-skin the roasted peanuts.
  5. Coarsely pound the peanuts.
  6. In a mixing bowl, take sabudana, mashed potato, pounded peanuts, coriander leaves, pounded peanuts, cumin seeds, turmeric powder, red chilli powder, lemon extract and salt. Mix gently until all the ingredients are well combined.
  7. Take a large orange-sized portion of this dough and place it in the centre of a griddle. Wet your palm with water and spread it evenly into a think disc. Make a small hole in the centre.
  8. Now place the griddle on low flame, pour some oil through hole in the centre and the edges of the disc.
  9. Cover and cook on low flame until the bottom side it roasted.
  10. Now flip the side and roast it until brown patches are formed.
  11. Serve hot.


Note:

  1. I prefer to spread the dough into disc before heating the griddle as it alows me to spread it evenly and make a hole in the centre. You can spread it on a preheated griddle too, but need to be very quick in spreading the dough as the bottom starts sticking to griddle due to heat and does not allow you to make a hole in the centre. 
  2. To make subsequent thalipeets, you can take a thick plastic cover, wet it slightly with water/grease with a drop of oil and then spread the dough to make a thin disc. You directly place this on a preheated griddle.
  3. Medium sized sabudana tastes the best as it gives the much needed texture.
  4. You can replace red chilli powder with chopped green chillis.
  5. This tastes the best when it is served hot as it loses its crispiness and becomes elastic when cooled.

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