Thalipeeth is a Maharashtrian delicacy. I have already shared a recipe here. My friend Rama Ganapathy shared sago thalipeeth recipe a few days back. It was new to me! Immediately I tried that recipe with some variations by adding millet flour and veggies, so that it becomes more healthy. It was very tasty and my family loved it. Thanks for the inspiration, my dear friend!
- 1/2 Cup Sago/Sabudana
- 2 Boiled and Mashed Potatoes (1/2 cup)
- 1/4 Cup Foxtail Millet Flour
- 1 Grated Carrot
- 1 Finely chopped Capsicum
- 1/4 Cup Chopped Coriander Leaves
- 4 Green Chillies
- 1/4 Cup Crushed Peanuts
- 1 Tsp Cumin Seeds
- 1 Tsp salt
- 1/4 Tsp Asafoetida Powder
- Wash and soak sago overnight. Add water just enough to soak.
- Next morning, mash the soaked sago with hands. Add other ingredients and mix well.
- Divide the mixture into cricket ball size portions.
- Grease a butter paper/parchment paper/banana leaf and pat the mixture with hands. Wet your hands if it is sticky. Spread as thin as possible. Make a few holes.
- Heat a pan on medium heat and place the thalipeeth and cook by adding some oil on the sides. Once the bottom becomes crisp, flip and cook the other side.
- Serve with any raitha.
1. Each sago variety requires different water qty for soaking. Make sure that it is soaked well, by pressing one sago with your fingers.
2. Adding too much of water while soaking will make it too soggy. So make sure that just enough water is added while soaking.
3. Any millet flour can be added instead of foxtail flour.
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