Navratri Special Tapioca/Sabudana/Sago Thalipeeth/Pancake

Traditional easy Tapioca/Sago/ Sabudana recipe that will make your Navratri fast delicious

The moment you think of vrat ka khana, or food for fasts, this ingredient pops up immediately. Sabudana, also known as sago or tapioca pearls, is extracted from the stems of tropical palm trees, and is therefore, completely organic. Almost purely consisting of carbohydrates, this is just what you need to fuel your bodies during a fast.

Tapioca/Sago/Sabudana is healthy, nutritious and full of benefits. Aid the digestion process, rich source of carbohydrates, little vitamin c,calcium    and minerals. Sago along with rice act as a coolant for body.

Most traditional Indian recipes for sabudana are also gluten-free, and vegan. So, if you're going for a diet, then this is, once again, a good thing to depend on. And if you're wondering how to make delicious dishes with sabudana, look no further. 

So, just check out the recip, get some sabudana, and get cooking.

Thalipeeth/Pancake

For those who don't know, thalipeeth is an Indian pancake. Unlike dishes like sabudana vada, thalipeeth is toasted or lightly fried on a pan. Since it's not deep fried, it is definitely one of the healthier dishes out there. Have it for breakfast, or just snack on it, thalipeeth will wow your taste buds.
Thalipeeth is a kind of pancake originating in Maharashtra. 

Ingredients:

2/3 cup sabudana or sago
2 medium-sized potatoes, boiled, peeled and mashed
1/2 tsp cumin seeds or jeera4 tbsp peanuts, roasted and coarsely ground
1/2 inch ginger, finely chopped or grated
2 green chillies, chopped
1/4 cup chopped coriander leaves
1 tsp lemon juice
1 tsp sugar (optional)
Rock salt or sendha namak, to taste

Method: 

1. Take the sabudana in a large bowl, and rinse it till the water is clear. Soak them in water overnight.

2. Drain the sabudana completely before using them the next day. There should be no moisture left.

3. Add the mashed potatoes, cumin seeds, peanuts, ginger, chillies, coriander leaves, salt, sugar, and lemon. Mix all the ingredients really well, then divide the mix into small, but equal parts.

4. Heat a non-stick pan. Take one portion of the sabudana mix in your palms, and flatten it. You can also use another trick for perfectly round pancakes--take a ring mould or large round cookie cutter, place it on the hot pan, add the sabudana mix, and flatten it within the mould or cutter.. 

5. Toast the pancakes while on medium heat, till they turn golden brown. You can add a little oil or ghee around the edges to make sure they don't stick. Remove from heat, and serve with chutney or raita.

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