Sabudana Millet Thalipeeth
Servings - 5
INGREDIENTS
Sago - 120 grams
Water - 300 milliliters
Ginger - 1 teaspoon
Green chili - 1 teaspoon
Carrots - 80 grams
Boiled mashed potatoes - 150 grams
Pearl millet flour - 120 grams
Yogurt - 2 tablespoons
Roasted crushed peanuts - 2 tablespoons
Cumin powder - 1/2 teaspoon
Red chili - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Powdered sugar - 1/2 teaspoon
Lemon juice - 1 teaspoon
Oil - 1 tablespoon
Water - 60 milliliters
Coriander - 1/8 teaspoon
Oil - 1 teaspoon
Curry leaves - 1/2 teaspoon
Oil - 1 teaspoon
Oil - for brushing
Yogurt - 180 grams
Pomegranate - 2 tablespoons
Salt - 1/4 teaspoon
Black pepper - 1/8 teaspoon
Green chili - 1/2 teaspoon
Coriander - 1 tablespoon
Grated coconut - for garnishing
Coriander - for garnishing
Pomegranate - for garnishing
Coriander - for garnishing
PREPARATION
1. In a bowl, add 120 grams sago, 300 milliliters water and soak for 10 minutes.
2. In a muddler, add 1 teaspoon ginger, 1 teaspoon green chili and muddle them with the help of muddler.
3. On a board, place 80 grams carrots and grate them with the help of food grater.
4. In a bowl, add 150 grams boiled mashed potatoes, grated carrots, soaked sago, 120 grams pearl millet flour, 2 tablespoons yogurt, 2 tablespoons roasted crushed peanuts, muddled mixture, 1 teaspoon salt, 1/2 teaspoon cumin powder, 1/4 teaspoon red chili, 1/4 teaspoon black pepper, 1 teaspoon lemon juice, 1 tablespoon oil and mix it well.
5. Add 60 milliliters water and knead it into a dough. Rest for 5 minutes.
6. Take a ball from prepared dough and place it on a board butter paper brushed with oil.
7. Make it flatten with the help of your fingers and make a hole in it with the help of moulder.
8. Add 1/8 teaspoon coriander on it.
9. Heat 1 teaspoon oil in a pan, add some curry leaves, prepared thalipeeth and cover it with lid. Cook for 5 - 6 minutes.
10. Open the lid and flip it.
11. Add 1 teaspoon oil and cover it with lid. Cook for 5 - 6 minutes.
12. Open the lid and remove it from heat.
13. In a bowl, add 180 grams yogurt, 2 tablespoons Pomegranate, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon green chili, 1 tablespoon coriander and whisk it well.
14. In a serving plate, add prepared thalipeeth, garnish with grated coconut and coriander.
15. In a serving bowl, add prepared yogurt, garnish with Pomegranate and coriander.
16. Serve.
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12 июн 2024
