During Navratri fast is observed in Northern part of the country and also in states like Maharastra. There are lot of restrictions while fasting when comes to food.The usage of flours,ingredients how ever slightly differ from state to state.Sabudana is widely used during fast and here I am sharing a simple recipe with sabudana called Sabudana Thalipeeth which is again a personal favorite of mine.This is ideal Vrat recipe for people who are fasting during Navratri.
The ingredients for Sabudana Thalipeeth and Sabudhana vada are almost similar where the thalipeeth is roasted on tawa and the vada is deep fried and both tastes nice in their own way.I served the sabudhana thalipeeth with anardana raita,but you can serve it even with aloo raita.Check out the various south Indian Navarathri recipes here .
Sabudana Thalipeeth Recipe:
1/2 cup Sabudana(Sago)
2 big or 3 medium Potatoes
2 tbsp Rajgira flour or Rice flour
1/3 cup roasted Groundnuts
1/3 cup chopped Coriander
3-4 Green chillies,finely chopped
1/2 tsp grated Ginger(optional)
1 tsp Cumin seeds
juice of 1/2 lemon
Salt to taste(Sendha namak or table salt)
- Wash and soak sago for 6-7hrs or overnight.I soak it in around 1/3 cup of water,if you find it dry after few hours sprinkle some water over it.It should be moist with no water once it is soaked nicely
- Pressure cook potatoes,peel them and mash them nicely when they are still warm.Take care that they should not have any lumps.
- Remove the skin of roasted ground nuts and crush them in a mortar pestle to a slight coarse powder.I like to retain few bits here and there which adds crunch while eating the thalipeeth.
- In a bowl add mashed potatoes add salt,cumin seeds and lemon juice and mix well.Mash it nicely if any lumps of potatoes are there.
- Add grated ginger,finely chopped chillies,coriander and crushed peanuts and again mix it nicely.
- Add soaked sago and rajgira flour(or rice flour) to it and mix nicely.
- Grease a plastic sheet and take a small orange sized ball and pat it to form a 4-5" dia circle.You need to wet your hands for easy spreading.Slightly press the edges with your fingers to give a nice circle.Make a hole in between.
- Transfer it carefully on to a hot tawa and pour oil in the hole and also around the edges and roast it on medium flame.Once it is brown at the edges turn to the other side and roast again.
- Repeat the same for the remaining dough to make thalipeeth.
Serve them hot with Green chutney and Raita.I served with Anardana raita,but you can even serve it with aloo raita or simple spiced curd.
- Potatoes should be mashed to a smooth paste.The addition of rajgira flour or rice flour gives enough binding but it is entirely optional.
- You can increase the quantity of chillies and lemon juice according to your taste buds.
- Ideally sendha namak is used during vrat,so if you are making during vrat add sendha namak and rajgira flour in the recipe.Otherwise you can use regular salt and rice flour in the recipe.
Anardana Raita| Pomegranate Raita Recipe:
1 cup beaten thick Curd
1/3 cup Pomegranate kernels
1/2 tsp Red chili powder
1/4 tsp cumin powder
2 tbsp chopped Coriander leaves
a pinch of Sugar
Salt to taste
Mix all the ingredients in the beaten curd and chill it until it is served.Serve it with thalipeeth.
You can add boiled and cubed potatoes in the recipe along with pomegranate kernels.