Sabudana Thalipeeth, Upvas Vrat Recipe
by Tarla Dalal
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Thalipeeth, a sumptuous, traditional Maharashtrian snack, is made in a faraal-friendly way in this recipe. We have used a dough of sabudana and mashed potatoes perked up with peanuts, green chillies and other flavour-givers.
When flattened and cooked on a tava, you get a crunchy, tasty and filling Sabudana Thalipeeth. Sure to keep you energised on a fasting day, this Sabudana Thalipeeth is also very tasty despite being sattvik in every way.
You can also try other faraal recipes like the Rajgira Paneer Paratha or Potato Khichdi .
- Soak the sabudana in enough water in a deep bowl overnight and drain well.
- Transfer the soaked sabudana and all the ingredients in a deep bowl and mix very well.
- Divide the mixture into 10 equal portions.
- Grease a plastic sheet with ¼ tsp of oil, place it on a clean, dry surface, put a portion of the dough on it and flatten it. Pat it with your fingers to form a 125 mm. (5”) diameter circle.
- Make a hole in the centre using your index finger.
- Remove the plastic sheet and place the circle on a hot greased non-stick tava (griddle) and cook using ½ tsp of oil till it turns golden brown in colour from both the sides.
- Repeat steps 4 to 6 to make 9 more thalipeeths.
- Serve immediately with sweet curds.
Nutrient values per thalipeeth
|Vitamin A||78.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||2.4 mg|
|Folic Acid||2.2 mcg|
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