Sabudana Thalipeeth Recipe (Sago Thalipeeth)
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Sabudana Thalipeeth (Sago Thalipeeth) is a crispy flatbread made with tapioca pearls (sabudana). It is a Maharashtrian dish for breakfast or vrat days (Hindu fasting days). Here is how to make it.
Here are some more sabudana recipes that you might like: Sabudana Khichdi, Sabudana Kheer, Rose Sabudana Kheer, Sabudana Upma, and Mango Sago.
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I learned many recipes from my cook in Pune, and this sabudana Thalipeeth is one of them. She used to make it for breakfast frequently. I don’t do vrat often, but when the house staff had vrat, she would make it too.
Sabudana Thalipeeth is very popular in Maharashtra and North Karnataka and is perfect for a light meal, snack, or breakfast. It is also called upvasache thalipeeth, upvas thalipeeth, or farali thalipeeth as it is specially made for the Vrat Days (Hindu Fasting, Upvas).
The sabudana mixture used to make the sago thalipeeth is very similar to that of sabudana vada, but the two dishes are very different in texture and taste. Sabudana vada is deep-fried, while sabudana thalipeeth is shallow-fried on a griddle.
This recipe can be a little tricky because you need to shape the sabudana mixture into a flatbread. Most people shape them directly on the griddle (tawa), which can be dangerous because there is a risk of burning your fingers on a hot tawa, but I have a super-easy solution for making them perfectly without fuss. I shape the thalipeeth on a parchment sheet, which makes it very easy to transfer to the hot griddle.
Try this sabudana thalipeeth recipe, and let me know how you liked it! This dish is vegetarian and gluten-free.
Ingredients
- Sabudana (sago pearls, tapioca pearls) – To make the thalipeeth, use medium-sized sabudana (black peppercorn size). You can find it at any Indian grocery store or on online portals like Amazon.
- Boiled Potatoes help in binding the ingredients. Boil them in a traditional pressure cooker, an Instant Pot, or a pot over the stovetop. Peel and mash them for use in the recipe. Use freshly boiled potatoes as they are better for binding the sabudana.
- Peanuts – I love the crunch that crushed roasted peanuts add to this soft sabudana thalipeeth.
- Rajgira Atta (Amaranth Flour) helps to bind the mixture. You can replace it with any other gluten-free flour, such as water chestnut flour (singhade ka atta) or buckwheat flour (kuttu ka atta).
- Others – You will also need cilantro (fresh coriander leaves), rock salt (sendha namak), green chilies, lime juice, sugar, cumin seeds, and oil or ghee for frying.
You can use regular salt instead of sendha namak if you are not making it for vrat.
How To Make Sabudana Thalipeeth
Step 1: Wash 1 cup of medium-sized sabudana pearls with water to remove any impurities. Do not wash them too much, as you do to make the sabudana khichdi. The starch in this recipe is needed to bind the mixture.
Step 2: Soak the sabudana in ½ cup of water for 6-8 hours.
You should be able to mash the soaked sabudana, and it shouldn’t have a hard center. If the sabudana still has a hard center, add 2-3 tablespoon water and soak for another hour.
Step 3: In a large mixing bowl, mix the following ingredients.
- soaked sabudana
- ½ cup boiled, peeled, and mashed potatoes
- 2 tablespoon chopped cilantro
- ½ teaspoon rock salt
- 1 teaspoon finely chopped green chilies
- ¼ cup coarsely powdered roasted peanuts
- 1 teaspoon lime juice
- 1 teaspoon granulated white sugar
- ¼ cup rajgira atta
- 1 teaspoon cumin seeds
Step 4: Knead well to make a dough.
The dough should be easily pliable. If it is very dry, splash a little water and mix well.
Step 5: Heat a nonstick griddle (tawa) over medium flame. Grease a parchment sheet, aluminum foil, or a banana leaf with oil.
Avoid using a plastic sheet, as it may stick to the griddle when transferring the thalipeeth.
Step 6: Wet your hands with water, take a small lemon-sized ball of dough
Step 7: Shape the dough into a round. Press it gently between your palms and keep it on the parchment sheet.
Step 8: Using your fingers, shape the dough to make a 5-inch round. Keep smoothing the edges using your palms. The thickness of the round must be approximately ⅛th inch, and the edges must be slightly thinner than the center.
Check the video recipe for a better understanding of the shaping process.
Step 9: Make a small hole in the center of the circle using your finger.
Step 10: Now lift the parchment paper and transfer the thalipeeth onto the hot griddle. Peel the parchment paper gently.
Step 11: Pour ½ teaspoon of oil into the hole and drizzle 1 teaspoon of oil on the sides of the thalipeeth. Cook on medium heat until the bottom is golden brown and crisp (3-4 minutes).
Step 12: Flip the thalipeeth and drizzle oil on the sides and in the hole. Cook from the other side for another 3-4 minutes. Serve hot. Make all the sabudana thalipeeth in the same manner.
Pro Tips By Neha
Be very careful while soaking the sabudana. Do not over-soak it or use too much water. Otherwise, it will become mushy.
Avoid overcooked potatoes, as they add moisture to the dough, which can cause the thalipeeth to break during cooking.
Peanuts should be coarsely ground and not into a fine powder.
Adjust the green chilies to your taste. If you’re making it for kids, you can skip adding them, too.
Sabudana Thalipeeth FAQs
Yes, you can! Just shape the mixture into vadas and deep-fry or air-fry them. Serve hot with chutney.
If the dough is too dry, the thalipeeth might break while rolling. In this case, sprinkle a little water on the mixture and remix it.
It can also break if the mixture is too loose. Add some more flour if the dough looks very loose.
Yes, you can use sweet potatoes instead of regular potatoes. Boil, peel, and mash them just like regular potatoes. The taste will differ slightly, as they lend a sweet flavor to the thalipeeth.
You can store sabudana thalipeeth dough in an airtight container in the refrigerator for about two days. Then, just shape and cook them fresh. If you have leftover cooked thalipeeth, then store them in an airtight container in the refrigerator for 2-3 days. Reheat on a hot tawa with some more ghee or oil, then serve.
Serving Suggestions
Serve sabudana thalipeeth hot with a dollop of butter or ghee for extra richness. Pair it with mint coriander chutney or a simple curd.
For a complete vrat meal, serve alongside vrat wale sookhe aloo and a glass of sweet lassi.
Other Vrat Recipes We Recommend
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Sabudana Thalipeeth Recipe (Sago Thalipeeth)
Ingredients
- 1 cup medium-sized sabudana (black peppercorn sized)
- ½ cup boiled, peeled, and mashed potatoes
- 2 tablespoons finely chopped cilantro (fresh coriander leaves)
- ½ teaspoon rock salt (sendha namak) (use regular salt if not making it for vrat)
- 1 teaspoon finely chopped green chilies
- ¼ cup coarsely powdered roasted peanuts
- 1 teaspoon lime juice
- 1 teaspoon granulated white sugar
- ¼ cup amaranth flour (rajgira atta) (or any other gluten-free flour)
- 1 teaspoon cumin seeds
- oil or ghee ( for frying)
Instructions
- Wash sabudana with water to remove any impurities.
- Soak the sabudana in ½ cup water for 6-8 hours.
- In a large mixing bowl, mix together soaked sabudana, potatoes, cilantro, salt, green chili, peanuts, lime juice, sugar, rajgira atta, and cumin seeds.
- Knead well to make dough. The dough should be easily pliable. If it is very dry, splash a little water and mix well.
- Heat a nonstick griddle (tawa) over medium heat.
- Grease a parchment sheet, aluminum foil, or a banana leaf with oil.
- Wet your hands with water, take a small lemon-sized ball of the dough, and shape it into a round. Press it gently between your palms and keep it on the parchment sheet.
- Using your fingers, shape the dough to make a 5-inch round. Keep smoothing the edges using your palms. The thickness of the round must be approximately ⅛th inch and the edges must be slightly thinner than the center.
- Make a small hole in the center of the circle using your finger.
- Now lift the parchment paper and transfer the thalipeeth onto the hot griddle. Peel the parchment paper gently.
- Pour ½ teaspoon oil in the hole and drizzle 1 teaspoon oil on the sides of the thalipeeth. Cook until the bottom is browned and crisp (3-4 minutes).
- Flip the thalipeeth and drizzle some more oil on the sides and in the hole. Cook from the other side for another 3-4 minutes.
- Serve hot with plain yogurt, masala chai, and vrat wali chutney.
- Make all the thalipeeth in the same manner.
wow thalipeeth looks super inviting and so perfectly made 🙂 love all your clicks dear !!