Sabudana thalipeeth are crisp and soft pancakes made with tapioca pearls, mashed potatoes, ground peanuts and spices. They are also called as Upvasache Thalipeeth in Marathi language and can also be referred to as Sabudana roti.
Pick and rinse the sabudana well till you get transparent water when rinsing.
Soak them overnight in enough water in a bowl.
The next day, drain all the water very well.
Make sure there is no water in them.
Making sago mixture
Add the mashed potatoes and all the ingredients to the soaked sabudana. Mix well.
Heat a non stick frying pan or a well seasoned cast uron skillet or tawa.
Spread 1 or 2 teaspoon of peanut oil or ghee on the pan.
Apply some oil on your palms.
Take some portion from the mixture and flatten it with your palms.
You can also flatten on a ziplock bag.
Cooking sabudana thalipeeth
Place the flattened round (thalipeeth) on the frying pan. Keep the heat to medium-low or medium.
Fry till both sides are golden brown and crisp. Repeat.
If you have a large pan, you can cook 2 to 3 thalipeeth at the same time.
On fasting days, serve sabudana thalipeeth with any chutney or raita or homemade tomato ketchup made without onions and garlic.
You can also have it with curd (yogurt) that has been sweetened with some sugar or jaggery.
For non-fasting days, you can serve with a chutney or raita or tomato ketchup made with onions or garlic.
Soaking sabudana: I always soak sabudana overnight as the variety I get here has to be soaked for many hours. If your sabudana softens within a couple of hours, then soak them for that amount of time only. Thus depending on the quality of sabudana you can increase or decrease the soaking time. A well soaked sabudana will soften and easily mash when pressed between finger-tips. Drain the water really well from the soaked sabudana to avoid sticky or pasty texture in the dish.
Potatoes: Cook potatoes until they are softened. Do not overcook them as they become water logged that will make the thalipeeth mixture sticky. Remember to drain the water completely from the potatoes. Mash the potatoes while still hot or warm. Add the mashed potatoes to the sabudana when are lukewarm or at room temperature. You can cook the potatoes in a pan, steamer, Instant por or stovetop pressure cooker adding water as needed.
Fats: You can use any neutral oil while frying if making on non-fasting days. When making these sabudana thalipeeth for fasting, use ghee or peanut oil.
Pan Frying: So that the upvasche thalipeeth do not stick to the pan, use a non-stick frying pan or a well seasoned cast-iron skillet.
Non satvik version: For a non-satvik version that can be had as a tea-time snack you can add onions, garlic or garlic chives. You can also add white salt if making on these non-fasting days.
Variations: You can omit green chillies if making for small kids. Instead of coriander, you can add about 2 tablespoons of mint leaves, but these will give a unique minty taste.
Scaling: The recipe can be easily scaled to make a smaller serving or a larger serving.