Sabudana (Sago/Tapioca Pearl) Paniyaram/Thalipeeth

Servings: 2-3
soaking time: 2-3 hours
Grinding time: 2 minutes.
Preparation time: 2 minutes.
Cooking time: 5-6 minutes.
Total time: 10 minutes.

“Tapioca pearl Thalipeeth or Paniyaram” is a unique and delicious vrat-friendly dish made from a simple yet nutritious dough.

The dough is prepared using soaked tapioca pearls (sabudana), boiled potatoes, and roughly ground almonds, which together create a soft, binding mixture with rich and slightly nutty flavour.

From this same dough, both crispy Thalipeeth and soft Paniyaram can be made, offering variety in texture and presentation.

This preparation is not only wholesome and filling but also perfectly suited for fasting occasions, combining traditional ingredients with a creative touch.

To enhance the flavour of the dough, I added finely chopped green chilli and fresh coriander leaves, which brought a refreshing aroma and a mild spicy touch to the preparation.

For seasoning, I used pink rock salt (sendha namak), making it perfectly suitable for fasting. These simple additions elevated the overall taste.

Ingredients:

Boiled potato: 2 no. (Medium)
Sabudana (Tapioca Pearl): 100-120 gm. (1 cup)
Almond: 50-70 gm
Rock salt: 1 teaspoon
Green chilli (chopped): 1 no. (Optional)
Green Coriander (chopped): 50 gm.
Ghee (Clarified butter): 50 gm. (for roasting)

Preparation:

Soak sabudana with labelled water for 3-4 hours, keep aside.
Grind soaked sabudana for a minute; add boiled potato, blend for few seconds, take out in a mixing bowl.
Add salt, roughly grind almond, chopped green chilli and coriander leaves; make dough as in photo, keep aside.

Method:

Divide the dough into two parts:
Using the 1st part of dough: divide the dough into 7-8 parts.
Give them ball shape; grease the Paniyaram pan, cook until light golden colour appears all around.
Paniyaram is ready to be served.
Serve this Paniyaram along with Green Chutney or Kaju Nariyal chutney.

Using 2nd part:

Divide the dough into 2-3 parts.
On nonstick griddle/Tawa; patting over oiled Tawa till it become 3-4 inch in diameter (you can prepare this on butter paper also instead of making it directly on Tawa/ griddle, in this case gently drop the sheet upside down over the hot griddle.
Add some ghee both sides; so that it will absorb ghee and get cooked faster and better.
Cook both sides on medium low flame (About 2-3 minutes each side). Thalipeeth is ready to be served.
Serve this Thalipeeth along with Green Chutney or Kaju Nariyal chutney.