साबुदाणा न भिजवता बनवा कुरकुरीत साबुदाणा थालीपीठ | Instant Sabudana Thalipeeth | MadhurasRecipe

#SabudanaThalipeeth #MadhurasRecipe #Thalipeeth #FaraliThalipeeth मधुराज रेसिपीचं नवीन पुस्तक ३६५ दिवस पारंपरिक न्याहारीचे पदार्थ खरेदी करण्यासाठी खालील लिंकवर क्लिक करा. 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For making sabudana thalipeeth you need to soak sabudana overnight. But today we are making it without sabudana thalipeeth. Yes, this is instant recipe. If you forget to soak sabudana, still you can make thalipeeth. Here is instant sabudana thalipeeth recipe. We are not even using varai flour in this. So this is a good option for those who don’t have varai for Mahashivratri. It turns out crispy and delicious and easy to make. This is a no fail recipe and best option for those who can’t roll thalipeeth. This can be a good bachelors’ recipe. You can try this recipe and drop a comment for me. Do not forget to like, share and subscribe. Ingredients: • 1/2 cup Sabudana • 1/2 cup Water • 1 small grated Potato • Green chili paste • Cumin seeds (Optional) • 1 tsp grated Ginger • Finely chopped Coriander leaves (Optional) • 2 tsp roasted Peanut powder • Rock salt to taste • Ghee Method: • Blend sabudana into coarse powder in blender and transfer it into a bowl. No need to roast the sabudana. • Add water and soak it for about 10-15 minutes. • Add potato, green chili paste, cumin seeds, ginger, coriander leaves, roasted peanut powder, rock salt and mix everything well together. • You can use sweet potato, yam or pumpkin in place of potato. • Adding cumin seeds and coriander leaves is optional. You can skip it if you don’t want. • You can use regular salt in place of rock salt. • Heat up a pan on medium heat and spread ghee on it. • You can use oil in place of ghee. • Transfer the batter into the pan and spread it evenly. • Cover and roast well thalipeeth on low to medium heat for about 3-4 minutes. • Remove the lid and spread ghee on upper side. • Flip the thalipeeth over and roast well from other side too. • When thalipeeth is roasted well from both sides take it off into on a cooling rack or jali. • By doing so moisture doesn’t get trapped and thalipeeth remains crispy and crunchy for longer time. • You can serve this with upwas chutney or upwas koshimbir. 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