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Tapioca Potato Pancake or Sabudana Thalipeeth

Crispy, chewy and savory, this is an energy boosting meal or snack and a fasting favorite.
Prep Time2 hours
Cook Time30 minutes
Course: Breakfast, Snack
Cuisine: Indian
Keyword: pancake, sabudana, tapioca, thalipeeth
Servings: 6
Author: Madhavi

Ingredients

  • 1 cup pearl tapioca or sabudana
  • 1 medium potato boiled and grated
  • 2 green chillies grated or finely chopped
  • 2 tbsp peanuts roasted and ground
  • 1 tsp cumin seeds
  • 1 tsp cumin powder
  • 2 tsp salt to taste
  • 2 tsp sugar to taste

Instructions

To prep the sabudana

  • Place in a bowl and rinse a few times by adding water and draining it.
    Then add 3 cups warm water, cover and let stand for 30 mins.
    Drain the water, cover and let stand for 2 hours.
  • Boil the potato in a pressure cooker, pan, microwave or instant pot.
    Peel and grate it when cool. Add to the sabudana.
    Grate or finely chop the green chillies. Add to the sabudana.
  • Add to the sabudana:
    2 tbsp roasted and ground peanuts
    1 tsp cumin seeds
    1 tsp cumin powder2 tsp salt (to taste)
    2 tsp sugar
  • Knead all the above ingredients with about 1/4 to 1/2 cup water as needed.
    The dough should be sticky and cohesive.

Making the pancake or thalipeeth

  • Prepare to make the pancake by placing a small plastic bag on a flat surface.
    Heat a pan on medium heat.
    Pour some oil into a small bowl.
    Take a large lemon size ball of dough and start flattening it gently with your hand on the plastic bag.
    Dip your hand in a bowl of water from time to time as you flatten the pancake.
    Poke 3-4 holes in the pancake with your finger.
    Pick up the plastic bag and lay it onto your hand with the pancake side down on your palm.
    Peel off the bag and place the pancake on the hot pan.
    With a spoon, drizzle oil through the holes.
    Allow the pancake to cook.
    The sabudana will start becoming transparent and lightly brown on the underside.
    Flip the pancake and drizzle more oil through the holes.
    Allow the second side to be cooked well, lightly brown with crispy edges.
    Serve hot with plain yogurt, cucumber raita or a peanut chutney.