Ashadhi Ekadashi Special Recipe

Ashadhi Ekadashi Special Recipe
Ashadhi Ekadashi!!

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Friday, July 3, 2009


Sabudana Thalipeeth

Serves: 2
1 cup Sabudana (wash well and drain water. Leave for 5 to 6 hours), 2 medium size boiled potatoes, 2-3 green chilies, 1/2 cup coriander leaves (finely chopped), 1cup peanut powder (dry roast and powder coarsely), groundnut oil or butter to fry, salt to taste, 1tsp red chili powder and little groundnut oil to make dough
1. Soak sago (Sabudana) in water. Drain off all the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
2. Grate boiled potatoes.
3. Make a paste of salt and chilies in a grinder.
4. Mix Sabudana, grated potato, Chili paste, coriander leaves, red chili powder and peanut powder and knead to soft dough. 5. You can add oil to prevent dough from sticking to your hands.
6. Make small balls of the dough.
7. Flatten it into a chapatti using your fingertips. 8. Heat a pan and add 1 tsp oil and cook thalipeeth on medium heat.
9. Turn over and cook both sides till thalipeeth is golden brown. 10. Serve hot with chutney & Curd.