Sabudana Thalipeeth is a popular Maharashtrian dish. It is typically served during fasting days as it is gluten-free and suitable for a vrat (fasting) diet. However, it has also become a favorite breakfast or snack option for many due to its delicious taste and simple preparation.

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INGREDIENTS

1 cup sabudana 2 medium-sized potatoes 1/4 cup roasted peanuts 2-3 chopped green chilies 2 tbsp chopped fresh coriander 1 teaspoon cumin seeds Salt to taste 1 tablespoon lemon juice Oil for cooking

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Step 1

Wash 1 cup of sabudana under cold water until the water runs clear, then soak them in water for 4-5 hours or until they are soft.

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Step 2

Meanwhile, peel and boil 2 medium-sized potatoes until they are fully cooked and soft. Once boiled, drain the water and mash the potatoes.

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Step 3

In a separate bowl, crush 1/4 cup of roasted peanuts and finely chop 2-3 green chilies for added flavor and texture.

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Step 4

After the sabudana is soaked, drain any excess water and transfer it to a large mixing bowl along with the mashed potatoes.

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Step 5

To the bowl, add the crushed peanuts, chopped green chilies, 2 tbsp of chopped coriander, 1 tsp of cumin seeds, salt to taste, and 1 tbsp of lemon juice. Mix well.

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Step 6

Divide the dough into small balls. Flatten each ball into a round disc and cook them on a hot griddle or tawa until golden brown and crispy on both sides.

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Step 7

Your homemade Sabudana Thalipeeth is ready. Served hot with yogurt, green chutney, or your favorite dipping sauce.

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