Sago Thalipeeth With Ghee Recipe

Sabudana thalipeeth is crisp and soft pancakes made with tapioca pearls, mashed potatoes, ground peanuts and spices.They are energy-dense and super nutritious.

Nutritional info

  • 214.0 kcal
    Energy
  • 28.4 gm
    Carbohydrate
  • 2.3 gm
    Protein
  • 10.6 mg
    Calcium
  • 0.6 mg
    Iron
  • 2.7 mg
    Vitamin C
  • 7.1 mcg
    Vitamin A
  • 9.6 gm
    Total Fat

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2.0 Tbsp(23.0 gm) Sabudana

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3.0 Boiled Chopped Tbsp(37.0 gm) Potato

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1.0 Powder Tbsp(10.0 gm) Peanuts

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1/2 Chopped Tsp(0.46 gm) Coriander Leaves

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1/4 Tsp(0.59 gm) Jeera

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1/2 Tsp(2.0 ml) Lemon Juice

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1/4 Tsp(1.0 gm) Sugar

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1/4 Tsp(1.0 gm) Salt

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1/2 Tsp(2.0 ml) Oil

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1.0 Tsp(4.0 gm) Ghee

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30.0 Ml(30.0 ml) Water
  • In a mixing bowl, take the soaked sabudana, boiled chopped potato, ground peanuts, 1/4 tsp jeera, 1/2 tsp chopped coriander leaves, 1/4 tsp sugar, 1/4 tsp salt and 1/2 tsp lemon juice.

  • Using clean hands mix and mash everything properly.

  • Take a banana leaf and brush it with 1/2 tsp oil.

  • Making sure all the ingredients are evenly distributed, make small balls of the batter, pat it to form round thalipeeth and make holes in the centre.

  • Melt 1 tsp ghee on a nonstick tava and transfer the dough directly from the banana leaf onto the hot tawa.

  • Flip and roast thalipeeth on both sides until browned and crispy.

  • Serve hot.