sabudana thalipeeth recipe | upvasache thalipeeth | farali thalipeeth

this post is also available in ಕನ್ನಡ (Kannada)

sabudana thalipeeth recipe | upvasache thalipeeth | farali thalipeeth with detailed photo and video recipe. an interesting and healthy pancake recipe made with sago pearls, potatoes and fresh herbs. it is loaded with all the required nutrients for a balanced meal and thus served during fasting. basically it has the same ingredients as of sabudana vada, but shaped like a crepe.
sabudana thalipeeth recipesabudana thalipeeth recipe | upvasache thalipeeth | farali thalipeeth with step by step photo and video recipe. thalipeeth recipes are north karnataka and western india special delicacy. it is generally made with a mixture of dry flours and is known for its health and nutrient aspect. however, you can also make it with other popular ingredients like sago pearls and sabudana thalipeeth or upvasache thalipeeth is one such variations.

as i was explaining earlier, the sabudana dough prepared for thalipeeth is very similar to sabudana chi vada. ingredients like mashed potatoes, peanuts, herbs are used in this thalipeeth as well. however, in addition to these i have also added singhare ka atta while preparing the dough. it is not mandatory to add it, but it helps to flatten and shape it like roti. moreover it also helps to hold each sabudana pearls together. however, the traditional sago thalipeeth does not contain any additional flour in it. i personally do not prefer it, but still, i have added as it makes it easy to deal with the thalipeeth. also, while roasting there is a high chance of breaking the thalipeeth and hence i would recommend the same to add it.

upvasache thalipeeth

furthermore, i would like to add some more tips, suggestions and variations to sabudana thalipeeth recipe. firstly, soaking of sabudana pearls plays a major role, and you need to be careful with it. the water used to soak, should follow a proportion and also need to be soaked for a particular time. follow that carefully as mentioned in the recipe card. secondly, avoid using overcooked potatoes and also ensure that it does not have excess moisture in it. you may perhaps, pressure cook it in advance rest it so that all moisture is gone. lastly, the roasted peanut has to be coarsely grounded and do not turn them into fine powder. you can use blender to pulse it for a coarse powder.

finally, i request you to check my other related vrat or festival recipes collection with this post of upvasache thalipeeth recipe. it includes my other related recipes like sabudana chilla, hariyali sabudana khichdi, sabudana vada, sabudana thalipeeth, sabudana tikki, sabudana papad. further to these i would also like to highlight my other recipe categories like,

sabudana thalipeeth video recipe:

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recipe card for upvasache thalipeeth recipe:

sabudana thalipeeth recipe

sabudana thalipeeth recipe | upvasache thalipeeth | farali thalipeeth

5 from 3 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Soaking Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 4 Servings
AUTHOR: HEBBARS KITCHEN
Course: Breakfast
Cuisine: maharashtra
Keyword: sabudana thalipeeth recipe
Calories: 68kcal
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easy sabudana thalipeeth recipe | upvasache thalipeeth | farali thalipeeth

Ingredients

  • 1 cup sabudana
  • ¼ cup peanut
  • 2 potato, boiled & mashed
  • 2 chilli, finely chopped
  • 1 tsp cumin / jeera
  • 1 tsp pepper, crushed
  • 1 inch ginger, grated
  • 2 tbsp coriander, finely chopped
  • 1 tsp lemon juice
  • 1 tsp salt
  • ¼ cup singhare ka atta / chestnut flour
  • oil, for roasting

Instructions

  • firstly, in a large bowl take 1 cup sabudana and rinse well with running water.
  • drain off and transfer to a large bowl.
  • add 1 cup water and dip the sabudana completely in water. soak for 4 hours or until the sabudana turns soft and non-sticky. keep aside.
  • in a pan dry roast ¼ cup peanut on low to medium lame.
  • cool completely, and peel the skin of peanuts.
  • now crush the peanuts coarsely. keep aside.
  • in a large bowl take soaked sabudana, 2 potato, 2 chilli, 1 tsp cumin, 1 tsp pepper.
  • also add 1 inch ginger, 2 tbsp coriander, 1 tsp lemon juice and 1 tsp salt.
  • squeeze and mix well making sure all the spices are well combined.
  • now add ¼ cup singhare ka atta and knead the dough. you can alternatively use wheat flour or rice flour for binding.
  • prepare a soft dough. sabudana thalipeeth dough is ready.

to prepare on butter paper:

  • firstly, grease the butter paper with oil to prevent from sticking.
  • take a large ball-sized thalipeeth dough and flatten.
  • press and flatten making sure it is slightly thick. if it is thin, then there are chances for thalipeeth to break while frying.
  • now flip over to hot tawa and press gently.
  • after a minute, peel the butter paper gently.
  • flip over once the base is cooked.
  • now add oil and roast both sides until it turns slightly golden.

to prepare on tawa:

  • grease the heavy-bottomed tawa with half tsp oil.
  • take ball sized dough and tap gently to a thick thickness.
  • place the tawa on medium flame
  • cook on both sides adding a tsp of oil until it turns golden brown.
  • finally, enjoy sabundana thalipeeth with butter and spicy chutney.
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how to make sabudana thalipeeth with step by step photo:

  1. firstly, in a large bowl take 1 cup sabudana and rinse well with running water.
  2. drain off and transfer to a large bowl.
  3. add 1 cup water and dip the sabudana completely in water. soak for 4 hours or until the sabudana turns soft and non-sticky. keep aside.
  4. in a pan dry roast ¼ cup peanut on low to medium flame.
  5. cool completely, and peel the skin of peanuts.
  6. now crush the peanuts coarsely. keep aside.
  7. in a large bowl take soaked sabudana, 2 potato, 2 chilli, 1 tsp cumin, 1 tsp pepper.
  8. also add 1 inch ginger, 2 tbsp coriander, 1 tsp lemon juice and 1 tsp salt.
  9. squeeze and mix well making sure all the spices are well combined.
  10. now add ¼ cup singhare ka atta and knead the dough. you can alternatively use wheat flour or rice flour for binding.
  11. prepare a soft dough. sabudana thalipeeth dough is ready.

to prepare on butter paper:

  1. firstly, grease the butter paper with oil to prevent from sticking.
  2. take a large ball-sized thalipeeth dough and flatten.
  3. press and flatten making sure it is slightly thick. if it is thin, then there are chances for thalipeeth to break while frying.
  4. now flip over to hot tawa and press gently.
  5. after a minute, peel the butter paper gently.
  6. flip over once the base is cooked.
  7. now add oil and roast both sides until it turns slightly golden.

to prepare on tawa:

  1. grease the heavy-bottomed tawa with half tsp oil.
  2. take ball sized dough and tap gently to a thick thickness.
  3. place the tawa on medium flame.
  4. cook on both sides adding a tsp of oil until it turns golden brown.
  5. finally, enjoy sabundana thalipeeth with butter and spicy chutney.
    upvasache thalipeeth

notes:

  • firstly, make sure to soak the sabundana with required water to get perfect pearls.
  • also, you can add spices of your choice to make it more flavourful.
  • additonally, roast on medium flame to cook uniformly.
  • finally, sabudana thalipeeth recipe tastes great when served with spicy chutney and curd.
this post is also available in ಕನ್ನಡ (Kannada)
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