Nine days of fasting, the ‘Navaratra’ have recently got over. Many people fasted through all the nine days and a few on selected days. I wanted to post fasting recipes that time but things at home kept me away from active blogging. But this week again has few fasting days which also includes Hanuman Jayanti falling on the 25th, so thought of posting this fasting food, which I loved and now my family likes it too..
I’m posting today a recipe I grew up with, this is my great grand mother’s recipe. Whenever she used to fast, she would make thalipeeths of various kinds and we would eye her as we used to get a bite to taste. I must confess, I’ve never eaten a better thalipeeth than what she made.
Telling you more about her and her fond memories….She was an excellent cook but at the same time well educated too. By education, I do not mean that she went to college and all but she had the urge and desire to learn new, she was hungry for knowledge. My great grand father was a freedom fighter, while he was in Vellore Jail my great grand mother who was a follower of Vinoba Bhave would lead the rally of ‘Prabhat Pheri’ every morning.
I still remember in my childhood, during our visits to our hometown, my day would start hearing shlokas and bhajans which my great grand mother would sing early in the morning while she worked on the stone mill (jaata). She was very hard working and at the same time a strict disciplinarian. At the age of 82 too, whenever we would have guests at home, she would sit on the floor to make ‘ghadi chi poli’ which was her specialty. Till she was alive, she had a strong influence on the kitchen and all the three generations after her were benefitted by her skill
This thalipeeth not only makes a tasty fasting food but it is great as breakfast item, for lunch box and even for snacking.
Upavasache Thalipeeth
Soaking Time:4hrs
Preparation Time: 30mins
Cooking Time: 5mins per Thalipeeth
Makes: 8
Serves: 3-4
Difficulty Level: Moderately Easy
Ingredients
3medium sized potatoes boiled and peeled
2-1/2cups soaked sabudana/sago
4-5 green chilies, finely chopped
2-3tbsp sour yogurt
2tsp cumin seeds
3/4cup coarsely pounded roasted peanuts
6-7tbsp rajgira flour/ amaranth grain flour
sendha namak/ rock salt
1/2tsp sugar
2-3tbsp chopped coriander
water for mixing
ghee/oil for cooking
Method
Wash and remove all water from the Sago and let it soak for 4-5hrs. Separate the grains of sago using finger tips.
To the sago add grated, boiled potato, finely chopped green chilies, pounded peanuts, cumin seeds, sugar.
Now add the sendha namak/rock salt.
Add yogurt and chopped coriander.
Finally add the rajira flour and mix thoroughly. Use some water and bring it to a consistency that can spread easily on patting (soft dough consistency).
Smear the griddle with ghee or oil (I used ghee for an authentic taste) and then pat a large lemon size thalipeeth dough to an 8inch circle using hand, if required, wet the hand while spreading. Make a hole in the center for oil to spread evenly. Cook on medium flame covered till one side is nicely cooked and roasted. Flip to the other side, smear some more ghee and cook open till done. Cool the griddle and repeat the process for the entire dough. If one wants to cook on hot griddle continuously, one can spread the thalipeeth on a greased banana leaf and then transfer it on to the griddle. Usually one thalipeeth needs about 2tsp oil or ghee but one can make it in very low oil or oil free too, if using a non stick pan.
This thalipeeth has a large portion of peanuts which are leguminous plants, hence sending it to my event ‘Only’ Cooking With Legumes hosted by Nalini.
Tip:
This thalipeeth needs gentle handling especially while flipping. Flip only when one side is cooked and roasted thoroughly.
Thalipeeth tastes better if the green chilies are spicy and have good flavor.
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