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From our kitchen to yours.
Our tips- Tip 01
Sabudana pith is gluten-free, potato is essential for binding the dough.
- Tip 02
Pat the thalipeeth gently; it can be delicate before cooking.
- Tip 03
Best served immediately while crisp and warm.
Made with
Sabudana pithसाबुदाणा पीठ
Sago flour for crisp thalipeeth and vada, without the overnight soak.
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