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I am doing Navratri fasting for 9 days, so thought of sharing Fasting recipies which I would be preparing during these days. We can eat Sabudana ,Kottu atta,Singhara (Indian water-chestnut) ,Potato ,Sweet Potato,Groundnuts,Coconut ,Rajgira and Fruits during the fasting days.
Today I will share recipe for Sabudana thalipeeth which is very forgiving. If you use boiled and mashed potatoes, you can add a few spoons of rajgira (amaranth) flour or Sabudana flour for binding and stay within the upwas (fasts) restrictions.
Ingredients:-
2 cups Soaked Sabudana / Sago
2 large Boiled Potatoes
1 tsp of Cumin
2 tbsp Sabudana Powder
11/2 tsp Green chilly paste
Salt to taste
1/4 cup roasted Peanut groundnuts powder
1/2 tsp Sugar
Ghee to shallow fry
Method:-
1) Soak 2 cups of sago by placing it in a bowl, then rinsing once with water, then adding enough water to just cover the sago in the bowl. Cover and leave overnight or 5 hours. Your sago will swell well and becoming a bit rubbery and soft. This results in perfectly fluffed sago.Keep it aside.
2) Boil the Potatoes in microwave or in pressure cooker. Peel it then mash it.
3) In a big bowl add soaked sabudana , mashed potato,groundnut powder,salt ,sugar, green chilli paste, cumin seeds ,sabudana powder and mix well to a soft dough, except ghee.
4) On a thick plastic bag/ sheet, place a tennis ball size ball of the dough and pat it with hands into a round roti shape or flat bigger circle. See that roti should be thick and should not break.
5) Heat a non -stick pan.
6) Gently transfer it to the hot non stick pan. Put ghee around it.
7) Cook on both sides to a until nice golden colour and crispy.
Serve with Yogurt / coconut chutney of your choice.
Ingredients for Coconut Chutney:-
Coconut pieces -1/2 cup
Green chillies - 5-6
Curd - 1 tsp
Rock Salt or Sendha Namak to taste
Ghee - 1/2 tsp
Cumin seeds - 1/2 tsp
Method:-
Grind all the ingredients to smooth paste. Add seasoning of cumin seeds.
Note:-
If you are not preparing this for fasting then you can use normal salt.
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Soak 1 cup of sago by placing it in a bowl, then rinsing once with water, then adding enough water to just cover the sago in the bowl. Cover and leave overnight. This results in perfectly fluffed sago.
During navarathri we have raas garba in north india...
I hope my dandia's will be there still on a corner of my room...
Sabudana thalipeeth and the recipe is simple and can be tried...