Sabudana thalipeeth becomes much easier when the soaked pearls are soft inside and dry on the surface. Potato helps hold them together, while crushed peanuts give the pancake some bite.
Here, a measured amount of Tamil Podi seasons the mixture. This is an everyday podi variation. We’re not making a fasting-suitability claim for the recipe or the blend.
Ingredients for 8 small thalipeeth
Serves: 3 to 4. Prep: 20 minutes, plus soaking according to your sabudana pack. Cooking: about 25 minutes in batches. Use a 240 ml cup.
- 1 cup sabudana, about 150 g
- 250 g potatoes, boiled until tender, peeled and cooled
- ⅓ cup roasted unsalted peanuts, coarsely crushed
- 2 teaspoons Rapidli Tamil Podi to start
- ½ teaspoon cumin seeds
- 2 tablespoons chopped coriander
- 1 teaspoon lemon juice, optional
- About 4 teaspoons oil, divided
- Salt only if needed
Soak until the centres soften
- Rinse the sabudana gently, then soak using the water quantity and time on the pack. Products vary, so one fixed overnight rule won’t suit every bag. In a hot kitchen, soak in the fridge and allow longer if needed.
- Press a few soaked pearls between your fingers. They should crush without a hard, chalky centre. If they don’t, continue soaking with a little more water as needed.
- Drain in a sieve until no free water remains. Spread on a plate briefly if the surface is very wet.
Don’t try to solve under-soaked sabudana by adding lots of potato. The hard centres still need proper hydration and cooking.
Mix a small, firm batch
- Mash the cooled potato until smooth. Mix in sabudana, peanuts, podi, cumin and coriander. Add optional lemon juice.
- Press a spoonful together. It should hold as a soft patty. If loose, rest for 5 minutes. If still crumbly, add a little extra mashed cooked potato.
- Cook a small tester in a lightly oiled pan until set and hot through. Taste it before adding salt or more podi to the mixture.
Shape and cook gently
- Divide the mixture into 8 portions. Lightly oil a sheet of food-safe baking parchment and your fingertips. Pat one portion into a disc about 10 cm wide and 5 mm thick. Make a small hole in the middle if you like.
- Warm a non-stick or well-seasoned tawa over medium-low heat. Transfer the disc from the parchment to the pan and remove the paper before cooking. Don’t put paper over an open flame.
- Drizzle about ½ teaspoon oil around the edge. Cook for 4 to 5 minutes, until the base is golden and releases easily.
- Flip with a broad spatula. Cook the other side for 3 to 4 minutes, adjusting heat as needed. The centre should be fully cooked and hot, with no firm chalky pearls.
- Repeat in batches. Avoid stacking immediately if you want the surfaces to keep some crispness.
If it breaks when flipping
It may need more time to set, or the disc may be too large. Make the next one smaller and keep it evenly thick. Wet sabudana can also weaken the mixture.
Serve hot with plain curd. Our millet adai offers another hearty tawa breakfast with a different batter. Check how to use podi for more everyday ideas. This recipe contains peanuts; check the podi label for its allergens.
