Thursday, March 30, 2017

sabbakki rotti/ sabudana thalipeeth

I don’t think there’s anybody who is unaware of Hebbar’s kitchen. So much popularity in such a short time. Hers to-the-point videos make any complicated recipe look like a piece of cake. 
I have only tried couple of her recipes, though many have made into my bookmark folder. 

Sabbakki, as I knew, was used only in payasa(kheer), or sandige(fryums). Long time back, before blogging, I had tried sabudana vada, which had turned out very tasty and crunchy. But it had taken really long time to fry, which had put me off in trying it again. 

Then I saw this video of Sabudana thalipeeth(sabbakki rotti), which looked pretty easy, like all her other videos. The dough was almost same to what I had tried before, so I knew it would be tasty. And making rotti is anyways less complicated than frying. So I tried and I  must say, I was not disappointed. Taste was awesome! But time taken to cook was not as quick as regular rotti. 

If you don’t roast it thoroughly, it breaks apart very easily while flipping. It is very filling. So I would advise making small rottis, and roast two rottis at a time.

Do try!


Sabbakki/sabudana - 3/4 cup
Potatoes - 2
Peanuts - 1/2 cup
Green chillies - 2
Coriander leaves - chopped, handful
Cumin/Jeera - approximately 1 tsp


Prep work
Soak sabbakki in enough water until they become soft(anywhere between 4-6 hrs). Drain all water, rinse and squeeze out all the water from the sabbakki. 
Boil potatoes, peel the skin, and crush throughly with your hands. Make sure there are no big pieces.
Roast peanuts. Let it cool, then crush to coarse powder in a mixie. 
Chop green chillies and cilantro very finely. 

In a mixing bowl, add all the above, some salt, jeera and mix well. The dough is just a little sticky at this point. 

Roast a pan(tawa). Either wet your hands or oil your hands and take a medium sized ball from the dough and flatten it on a parchment paper. Make a hole in the middle. Transfer it to the hot tawa and roast both sides adding some oil. Be careful while flipping. Serve with some chutney or as it is.


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