It's very important to start your day with a healthy breakfast. However, during Navratri due to dietary restrictions, you can't incorporate many traditionally healthy food items. But this doesn't mean you are left with no options. There are many ingredients like sabudana as well as millets that can be a great addition to your Navratri morning meals. One such perfect dish for a fasting-friendly breakfast is sabudana millet thalipeeth.
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Made with tapioca pearls, you can give this flatbread a healthy twist with the addition of jowar (or sorghum) millet. This combination, along with sweet potato, transforms it into a powerhouse of nutrition while being gluten-free option for fasting. This golden-brown and crispy flatbread is packed with protein and essential nutrients making it perfect for the fasting days.
To enhance the taste and texture of this breakfast dish, peanuts are also added to the recipe. Thalipeeth is best served for breakfast with your favourite vrat-friendly chutneys or raita (particularly pumpkin raita). You can also pair it with cucumber raita, mint chutney or even a tangy tamarind chutney for a wholesome and energetic meal.
Sabudana Jowar Thalipeeth Recipe
Ingredients:
- 1 sweet potato, grated
- ½ cup sabudana
- ½ cup jowar flour
- 2 tbsp yoghurt
- ¼ cup crushed peanuts
- 2 tbsp cilantro, finely chopped
- 2 tsp oil
- 2 green chillies, finely chopped
- 1-inch ginger, grated
- 1½ tsp salt
- 1 tsp roasted cumin powder
- 1 tsp red chilli powder
- 1 tsp sugar
- ½ tsp black pepper
- 2 tsp lemon juice
- 2 tbsp water
Method
- Rinse the sabudana under cold water 3-4 times until the water runs clear and the starch is removed.
- Soak the sabudana in a bowl with just enough water to cover it for 3-4 hours. Once soaked, they should double in size and become soft. Press a pearl between your fingers to ensure they aren’t hard in the center.
- If they are still wet after soaking, spread them on a kitchen towel to dry thoroughly.
- In a large bowl, combine the grated sweet potato, soaked sabudana, millet flour, crushed peanuts, cilantro, green chillies, ginger, salt, cumin powder, red chilli powder, sugar, black pepper, lemon juice, and yoghurt.
- Use your hands to mix everything well. The moisture from the sweet potato should bind the mixture together.
- Heat a griddle or non-stick pan over medium heat. Add a teaspoon of oil.
- Take a portion of the mixture and flatten it between your palms to form a small disc or patty. Make a small hole in the center to ensure even cooking.
- Place the flattened thalipeeth on the hot pan, drizzle a bit of oil around the edges, and cover the pan. Cook for 3-4 minutes until the bottom turns golden brown and crispy.
- Flip the thalipeeth, drizzle more oil if needed, and cook the other side for another 2-3 minutes until golden and crisp. Serve hot with your choice of chutney or raita.