Sabudana Thalipeeth-

Om Namah Shivay _/\_.

Happy Mahashivaratri. 

Maha Shivaratri is a Hindu festival celebrated annually in honour of the god Shiva. Mahashivaratri is a major festival in Hinduism, but one that is solemn and marks a remembrance of "overcoming darkness and ignorance" in life and the world. It is observed by remembering Shiva and chanting prayers, fasting, doing Yoga and meditating on ethics and virtues such as self-restraint, honesty, noninjury to others, forgiveness and the discovery of Shiva. The ardent devotees keep awake all night. Others visit one of the Shiva temples or go on pilgrimage to Jyotirlingams. This is an ancient Hindu festival whose origin date is unknown.

Mahashivaratri is great festival of convergence of Shiva and Shakti. Shiva is considered the ideal husband and unmarried girls and women pray for a husband like him.

Devotees offer water, milk, dhatura, bhaang, akwan flowers to Shiva’s idol or Shivalinga and worship the Hindu God of destruction.

According to Shiva Purana, it is believed that if a devotee performs Shiva Vrata with utmost spiritual zeal, then he/she is blessed with the grace of Lord Shiva. Sincerity and devotion of each and every devotee during fasting are noteworthy.

Today I made Sabudana Thalipeeth for my family.

Sabudana Thalipeeth-

This is a very easy and simple traditional Maharashtrian and North Karnataka fasting dish prepared with sabudana, potatoes and green chillis and jeera. The dough is the same as sabudana vada but this recipe uses less oil as it is tawa fried. Sago thalipeeth tastes very delicious and is quite filling. Will explain how to make this easy recipe with step wise pictures.

Ingredients-

Sabudana / Sago- 2 cups (Washed and drained) 

Potato- 1 (Boiled and peeled)

Cumin seeds-1 tsp.

Green chilies- 4-6

Coriander leaves-1/4 cup (Chopped)

Oil- 2 tbsp. (for greasing)

Salt- to taste. 

Method-

1.    Wash and drain Sabodana or 2 hours before cooking.

2.    Pressure cook potatoes, peel their skin and crush them.

3.    In a blender add chillies, Cumin seeds and coriander leaves and blend well.

4.    Now add all ingredients in a big bowl and mix well without lumps. Make small balls and keep aside. If the mixture is too dry add little water. 

 

5.    Grease tava or you may use non-stick pan and pat Thalipeeth with desired shapes.

6.    Cook on low flame until it starts browning. Flip it over to the other side and cook well.

Serve hot AND CRISPY Sabudana Thaleipeeth with coconut chutney and curds.

 Enjoy with family and friends.