Priya’s Versatile Recipes: Sabudana Thalipeeth/Sago Pancakes

Sago or sabudana, much known as Tapioca pearls which is very much used in South Eastern Asian countries. Sabudana Thalipeeth is a popular Maharashtrian snack dish which is made during vrat, upwas or fasting. Sago pearls are widely used and consumed during fasting. Thalipeeth is prepared with soaked sabudana, mashed potatoes, crushed peanuts, cumin seeds, grated ginger and salt. And it is cooked with ghee or butter until they turns golden brown and crisp. However thalipeeth can be prepared with multigrain flours which includes with bajra, sorghum, channadal, urad dal, rice, wheat etc. But this Sabudana thalipeeth is completely a different one which doesnt call for any flours in it.This thalipeeth is completely gluten free, yes sago is extracted from sago palm trees especially from their stem.

This sago pancakes are going to be a part of this month’s Recipe Swap challenge,a facebook group event in which i have been a member for the past 5 months. Every month either we cook with Alphabets or Recipe swap, and vice versa. Since i like challenges, i couldnt stop myself to join this group. This month’s challenge is Recipe Swap and i was paired with Sasmita for First Timer Cook. Seriously she have many tremendous dishes and i have bookmarked few dishes as i couldnt resist to them. However i grabbed an easy dish from her space. Yes i dished out Sabudana Thalipeeth from her space. Though this thalipeeth dish ressembles very like sabudana vada, seriously its worth to try this sago pancakes. Everyone at home loved this thalipeeth simply with spiced curd, however i just enjoyed munching this thalipeeth without any side dish.

1cups Sago/Sabudana/Tapioca pearls
2nos Potatoes (cooked & mashed)
2nos Green chillies (chopped)
1tsp Ginger (grated)
1tbsp Coriander leaves (chopped)
1tsp Cumin seeds
Salt
Crushed peanuts (optional)

Soak the sago in water for two hours or for overnight.

Take the mashed potatoes, chopped green chillies, grated ginger, chopped coriander leaves, cumin seeds, salt in a bowl.

Strain the sago and add it to the potato mixture.

Mix everything well and turn everything as a dough.

Heat a nonstick pan, make a medium sized balls from the dough, grease a plastic sheet, place the ball and flatten the ball with your greased fingers.

Drop the flatten pancake to the pan, cook in simmer until they turns brown.

Flip the pancake and cook well. Once the pancake turns golden brown on both sides, remove the thalipeeth from the pan.

Continue the same process with the remaining dough.

Serve hot with curd.