Recipe
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Sabudana Thalipeeth serves as the perfect balance between Sabudana Khichdi and Sabudana Vada. This thalipeeth offers a delightful contrast with crispy edges and a soft, tender center. The combination of textures and flavors makes them incredibly satisfying. Even if you don’t fast often, Sabudana Thalipeeth is a dish you can enjoy any time as a tasty and wholesome change of pace. I am super excited to share my Mom’s recipe, especially during this auspicious month of Shravan. Hope you enjoy it as much as my family does!
Storing
Allow the thalipeeth to cool completely at room temperature before storing. If you need to stack them, place a piece of parchment or wax paper between each thalipeeth to prevent them from sticking together. Refrigerate in an Airtight Container for 2-3 days. When ready to eat, reheat the thalipeeth on a tawa or non-stick pan over medium heat until warmed through. This will help restore their crispiness. If you want to store them for a longer period, you can freeze the thalipeeth. Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. Reheat directly from frozen on a pan or tawa.
