Though angarika Sankashti Vrat demands complete fasting from morning to the sighting of the moon, some people prefer observing a partial fast.
sabudana thalipeeth is one such dish which you can make for vrat
Sabudana thalipeeth is a traditional recipe for upwas. You will definetly love the taste and especially teenagers love as it is very spicy and aromatic dish. In India it is very famous and common ,especially in Maharashtra.Thalipeeth is a Marathi word which means multigrain pancake. This is a very common Maharashtrian breakfast dish. Sabudana Thalipeeth is popular during Navratri or fasting time, it can be consumed as a snack or as a meal. This is a slight variation to sabudana vada.
Today I am posting recipe for Sabudana thalipeeth which is made using boiled and mashed potatoes & Sabudana.
Ingredients:
Ghee or Butter as needed
2 tsp Chopped coriander leaves
1 cup Sabudana ( sago/tapioca) seeds
1/2 cup potato boiled and mashed
2 tsp Coarse paste of green chillies and cumin (jeera )
1 tsp cumin (jeera powder)
1/2 cup Roasted peanut powder
Salt to taste
Method:
1) Soak 2 cups of sago by placing it in a bowl, then rinsing once with water, then adding enough water to just cover the sago in the bowl. Cover and leave overnight or 4 hours. Your sago will swell well and becoming a bit rubbery and soft. This results in perfectly fluffed sago.Keep it aside.
2) Mix green chiilies and cumin seeds and make a coarse paste.
3) Mix soaked sabudana, chilli paste, coriander leaves, salt, roasted peanut powder, boiled potato together and make a soft dough. (add few splashes of water if required).
4) Take any plastic thin, make a small ball from the dough, sprinkle few drops of water on plastic thin, place the dough and just press it in round shape by hand.
5) Heat pan on a medium high, add some ghee and place thalipeeth and roast till it gets nice golden color from both the sides.
6) Serve hot with yogurt, fasting coconut chutney/fasting yoghurt chutney or sauce!
Tips:
1)You can add a few spoons of rajgira (amaranth) flour /upwas bhajani / Sabudana flour for binding and stay within the upwas restrictions.Enjoy this another delicious recipe!
2)Alternate method for soaking sago.Wash and soak sabudana in enough water for 30 minu. After 1/2 hour drain excess water, cover and keep it overnight. In the morning add few splashes of water, cover and keep for 1 hour.
3) Substitute green chillies by using red chilli powder.
4) Sabudana for thalipeeth turns superb if its over soaked, soft and little bit soggy.
5)Grease the griddle/tava properly or else the thalipeeth can get stuck to it. If you are using non-stick pan then the possibility of getting stuck is less. While kneading the dough apply ghee to your palms .
6) Some people dont use coriander during fasting (upwas days) in that case skip coriander
sabudana thalipeeth is one such dish which you can make for vrat
Sabudana thalipeeth is a traditional recipe for upwas. You will definetly love the taste and especially teenagers love as it is very spicy and aromatic dish. In India it is very famous and common ,especially in Maharashtra.Thalipeeth is a Marathi word which means multigrain pancake. This is a very common Maharashtrian breakfast dish. Sabudana Thalipeeth is popular during Navratri or fasting time, it can be consumed as a snack or as a meal. This is a slight variation to sabudana vada.
Today I am posting recipe for Sabudana thalipeeth which is made using boiled and mashed potatoes & Sabudana.
Ingredients:
Ghee or Butter as needed
2 tsp Chopped coriander leaves
1 cup Sabudana ( sago/tapioca) seeds
1/2 cup potato boiled and mashed
2 tsp Coarse paste of green chillies and cumin (jeera )
1 tsp cumin (jeera powder)
1/2 cup Roasted peanut powder
Salt to taste
Method:
1) Soak 2 cups of sago by placing it in a bowl, then rinsing once with water, then adding enough water to just cover the sago in the bowl. Cover and leave overnight or 4 hours. Your sago will swell well and becoming a bit rubbery and soft. This results in perfectly fluffed sago.Keep it aside.
2) Mix green chiilies and cumin seeds and make a coarse paste.
3) Mix soaked sabudana, chilli paste, coriander leaves, salt, roasted peanut powder, boiled potato together and make a soft dough. (add few splashes of water if required).
4) Take any plastic thin, make a small ball from the dough, sprinkle few drops of water on plastic thin, place the dough and just press it in round shape by hand.
5) Heat pan on a medium high, add some ghee and place thalipeeth and roast till it gets nice golden color from both the sides.
6) Serve hot with yogurt, fasting coconut chutney/fasting yoghurt chutney or sauce!
Tips:
1)You can add a few spoons of rajgira (amaranth) flour /upwas bhajani / Sabudana flour for binding and stay within the upwas restrictions.Enjoy this another delicious recipe!
2)Alternate method for soaking sago.Wash and soak sabudana in enough water for 30 minu. After 1/2 hour drain excess water, cover and keep it overnight. In the morning add few splashes of water, cover and keep for 1 hour.
3) Substitute green chillies by using red chilli powder.
4) Sabudana for thalipeeth turns superb if its over soaked, soft and little bit soggy.
5)Grease the griddle/tava properly or else the thalipeeth can get stuck to it. If you are using non-stick pan then the possibility of getting stuck is less. While kneading the dough apply ghee to your palms .
6) Some people dont use coriander during fasting (upwas days) in that case skip coriander
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