| Ingredients |
Amount |
| Sago* |
¼ th katori (30 g) |
| Panivaragu (Vari) powder |
3 tsp (15 g) |
| Potato (Boiled mashed)* |
1 small (50 g) |
| Cumin seed (Jeera) |
½ tsp (1 g) |
| Water |
As required |
| Salt |
As per doctors recommendation. |
| Thick small plastic bag |
1 |
|
 |
| |
| Method |
| |
Wash and soak sago for 2-3 hours. |
| |
Mix mashed potato, soaked sago, panivaragu powder, cumin seed, finely chopped green chili, salt (As per doctor's recommendation) together. Add water to knead it in to soft dough. Cover dough with wet cloth and keep aside for ½ an hour. |
| |
Divide dough in to 2 equal portion balls. |
| |
Roll out it to small thick thalipeeth. |
| |
Place it on heated nonstick tava. |
| |
Roast the paratha from both the sides on low flame and then leave oil from the edges of the paratha. |
| |
Serve hot. |
| |
| Variation |
| |
You can prepare sago wada from same dough by making small pattice and fry them to golden brown colour. Add more amount of potato in dough mixture. |
| * The dough that is prepared is little sticky, to roll it properly you have to use thick greased plastic bag (as milk bag). Place small portion of sago mixture on plastic bag and roll it to small thick paratha. Remove from plastic bag and cook thalipeeth on nonstick tava. |
| |
| Serving- 2 Thalipeeth |
| Nutritive Value |
| Serving |
Energy
(kcal) |
Protein
(g) |
CH0
(g) |
Fat
(g) |
Na
(mg) |
K
(mg) |
Phos
(mg) |
iron
(mg) |
Ca
(mg) |
| 1 thalipeeth |
114.7 |
1.2 |
21.3 |
2.6 |
1.7 |
30.2 |
16.6 |
0.2 |
6.2 |
| |
Suitable for renal failure patients with controlled k (Potassium) levels. |
| |
Unsuitable for patient with Diabetes. |
| * To be avoided by diabetics. |
|
|
