Travel in Mexico to the land of the Maya

Mexico embodies a spicy and fiery passion for la vida, a bit as her chiles, jalapeƱos and tequila. This spirit is found everywhere, in art, music, history and culture, but also in the way Mexicans enjoy a sense of everyday life. Being contaminated by their wonderful way of being and to discover the attractions of the country is an experience not to be missed, one of those that cannot be missed in the list of winners of globetrotters.

It's difficult to decide to book a trip to Mexico and then not be fascinated, with an amazing feeling and a unique experience that is hard to describe. Yes we are talking about the places, the wonderful sunny beaches, the warm friendly people as also of the cultural wealth and the well known historical aura surrounding this land is to be discovered.

We are of course referring to the Maya and the Aztecs, two populations that have really left their mark permanently in our human history. For completeness sake we will say that the first inhabitants of Me…

Sabudana Thalipeeth Recipe

Thalipeeth is a traditional Maharashtrian mildly spiced scrumptious and heart healthy savory pancake dish popular in Marathis. The dough is prepared from a special flour made using 3 kinds of flours, Tapioca pearls which is filling yet very tasty that is simply bursting with flavour. Sabudana thalipeeth recipe is very common for fasting usually accompanied with a huge dollop of loni or yogurt.

From the Portuguese Sagu, is a starch derived from the pith of the breadfruit and other tropical palms. Its taste is sweet, is cleaned with water before use, dried and reduced to the form of grain. It is used to bind soups and broths tight, but also in the preparation of desserts, such as puddings and pudding. In Indonesian cuisine, treated with milk and coconut meat, is the basic ingredient for many dishes, such as pancakes and dumplings. It is one of the main commodities which produce industrially glucose.

The tapioca is nothing more than the cassava starch and can be used in different ways. The tapioca may also be used as a natural thickener and contains no gluten, in addition to being highly digestible. It is an ingredient that allows you to play with the textures of the food. It gives a lot of preparations and compactness is a jelly sticky, chewing, and with the balls on the palate reminiscent of a little caviar. Moreover, by virtue of its softness, allows to reduce the doses of oil and sugar in recipes, with obvious advantages from the point of view dietetic.

The tapioca starch is of cassava, a grain native to South America. The thickening properties and is used to make sweets and dessert puddings and soups and creams made ​​from vegetables. It is particularly prevalent in Africa, China and Thailand. You buy in health food stores and comes in the form of small white balls. It is not consumed raw, because it is slightly toxic, as are the potato, but only after a soaking in water of at least 10 minutes and the subsequent firing, which converts it into a compound transparent and gelatinous. It should be cooked over low heat, otherwise the heart will remain white and hard and be annoying in the mouth.

Prep Time: 30 mins ♥ Cook Time: 10 mins ♥ Total Time: 40 mins ♥ Yield: 4 servings

Nutrition facts per serving: 180 calories, 4.6 grams fat


1 tbsp gram flour
1 tbsp millet flour
1 cup wheat flour
1 cup rice flour
1 cup sabudana
2 potatoes
1 inch ginger
1 onion
1 tomato
1 tsp carom seeds
2 tbsp coriander powder
1 tsp turmeric powder
1 tsp cumin seeds
2 tbsp sesame seeds
2 green chillies
1 tsp red chilli powder
1 tsp sugar
Salt to taste
4 tbsp peanuts
1 cup coriander leaves
1 tsp lemon juice

Recipe Method

Soak sabudana overnight in enough water. Drain them really well next day.

Mix together all the flour in a mixing bowl and add enough water to make a thick batter. Add sabudana, mashed potato, coriander powder, ginger, red chilli powder, turmeric powder, carom, cumin seeds, ginger and green chilli paste, salt, sugar, onion, finely chopped coriander leaves, lemon juice, sesame and peanuts. Mix everything together well. Knead it into stiff dough. Keep it to rest for 30 mts.

Take rolling board, and start to flatten small ball dough to make flat bread, sprinkle sesame seeds.

Heat and grease a nonstick skillet. Add a tsp oil. Place a flattened round pancake. Cook on both sides till golden brown and crisp.

Serve hot with a dollop of butter, pickle, raita or plain yogurt.

4 stars -
based on 12 reviews

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