Sabudana (Tapioca) Thalipeeth Recipe
Thalipeeth is a very popular snack of Maharashtra. Although 'Thalipeeth' is most commonly known to be made with grains of many different kinds, the tapioca thalipeeth is a variation adapted for fast or 'vrat'. It has all the ingredients suitable to eat during a 'fast'. The time needed to prepare this thalipeeth is very less (leaving aside the time needed to soak the tapioca, which is atleast 3 hours). One of the ingredients - roasted peanut powder, is a also a very common ingredient in a Maharashtrian house. It can be prepared very easily and much in advance, for using in this recipe. This thalipeeth is mostly served with the sweet lemon pickle (also suitable for 'fast'), butter and yogurt.
- Tapioca (Sabudana) - 1 & 1/2 cups
- Roasted peanut powder - 1 & 1/2 cups
- Potato - 1 medium
- Cumin Seeds - 2 tsp
- Salt - To taste
- Crushed green chilies - To taste
- Sugar - 1/2 tsp
- Wash the tapioca a couple of times in water.
- Add water to soak it. The level of water should be just a little above the pearls of tapioca.
- Cover and let it soak for at least 3 hours up to 8 hours.
- After soaking, all the water should be absorbed by the tapioca, and it should become dry and fluffy as it puffs up.
- Add peanut powder, cumin seeds, salt, sugar, and green chilies to the tapioca.
- Peel and grate the potato and add to the tapioca.
- Mix well with a kneading action, to prepare the dough. Use water, only if needed.
- Line a rolling board with parchment paper, and also keep a griddle for heating.
- Take a small portion of the dough, the size of an orange, shape it to a round and place in the center of the rolling board.
- Pat it down on all sides, with your fingers, till it becomes a thinner and a bigger circle, about 1/2 cm thick. Dip your fingers in a bowl of water, anytime if the dough sticks to your hand while patting.
- Make 3-4 holes in the thalipeeth, one in the center and a few around it.
- Lift the parchment paper and transfer the thalipeeth to your palm, as shown in the video. And then, transfer it to the hot griddle.
- Add oil to fill all the holes, and also all along the edge.
- Cover to cook for 2-3 minutes on a medium flame, till the lower surface gets a few golden spots.
- Flip to the other side and allow this surface to get similar spots too.
- Remove from the griddle and serve hot.
- Repeat with the rest of the dough.
- Serve hot tapioca thalipeeth with butter, sweet lemon pickle, and plain white yogurt.