Sabudana Thalipeeth is a crispy flatbread made using tapioca pearls or sabudana. It is a maharashtrian dish and made for vrat or upvas. Here is how to make sabudana thalipeeth recipe.
Sabudana, it is one of my favourite ingredient these days to use in my breakfast recipes.
I remember my mother use to make Sabudana Khichdi and other such Sabudana recipes during her fasting days, and I used to love them so much that I used to demand them for my everyday meals too.
After so many years, I still love to binge on Sabudana Khichdi, Sabudana Vada and Sabudana Kheer on some days, but this time I wanted to make something different using this nutritious ingredient.
A recipe that is easy to make and needs only a few everyday ingredients.
That’s when I came across SABUDANA THALIPEETH recipe, which is very popular in Maharashtrian households and is especially made during fasting days.
A simple and healthy breakfast recipe, which can be made in less than 30 minutes.
The only thing that takes time in this recipe, is soaking the sabudana that can be done a night before.
You can also serve Sabudana Thalipeeth for your light lunch or dinner along with spicy and tangy coriander chutney or aloo ki sabzi.
Learn how to make Sabudana Thalipeeth, which is also popular in some parts of South India.
Here is the recipe of crispy and spicy Sabudana Thalipeeth.
What is Sabudana Thalipeeth?
Popular in Maharashtra and North Karnataka, Thalipeeth is usually made with dry, roasted flour comprising a mix of pulses, legumes and cereals, which are spiced with onion, green chillies, coriander leaves and everyday masalas.
But here, we are making a Sabudana Thalipeeth, which is a little different from the usual thalipeeth recipe.
Here, instead of using any flour, we are using soaked sabudana or tapioca pearls.
To make this thalipeeth, sabudana or sago are mixed with boiled potatoes, coriander leaves, salt, green chilli, peanuts, lemon juice and singhade ka atta or waterchestnut flour to form a dough.
This mixture is very similar to the Sabudana Vada mixture, but the end result is very different from each other.
To shape the thalipeeth, you will need two plastic sheets, otherwise the dough will stick to your hands.
But if you find it difficult in transferring the shaped thalipeeth into the pan, you can directly shape the thalipeeth in the pan by using wet hands.
Make it during Navratri for your fasting meals and any such special occasion or you can just make it for your everyday meals too.
Sabudana Thalipeeth Ingredients
How to make Sabudana Thalipeeth Step By Step
Wash sabudana and soak it in 1/2 cup water for 6-8 hours.
Mix soaked sabudana with all the remaining ingredients in a bowl to make a dough.
Grease a plastic sheet and keep a small portion of the dough on it.
Cover with another greased plastic sheet.
Spread the dough into a thin circle. Make a hole in the centre of the thalipeeth.
Heat a non stick pan and transfer the circle on to it carefully. If transferring is difficult, you can directly make the circle on the pan using wet hands.
Pour little oil from the sides and in the centre and cook till brown spots appear on both the sides. Serve hot with coriander chutney or aloo ki sabzi.
Sabudana Thalipeeth Recipe
Sabudana Thalipeeth Recipe
Sabudana Thalipeeth is a crispy flatbread made using tapioca pearls or sabudana. It is a maharashtrian dish and made for vrat or upvas. Here is how to make sabudana thalipeeth recipe.
Ingredients
- 1 cup Sabudana
- 1/2 cup Potato Boiled, peeled and grated
- 2 tbsp Coriander chopped
- Salt to taste use sendha namak if making for fasting
- 1 Green chili chopped
- 1/4 cup Peanuts Roasted, skin removed and ground to a coarse powder
- 1 tsp Lemon juice
- 1/4 cup Singhade ka atta
- 1 tsp Cumin Seeds
- Oil for frying
Instructions
- Wash sabudana and soak it in 1/2 cup water for 6-8 hours.
- Mix soaked sabudana with all the remaining ingredients in a bowl to make a dough.
- Grease a plastic sheet and keep a small portion of the dough on it.
- Cover with another greased plastic sheet.
- Spread the dough into a thin circle.
- Heat a non stick pan and transfer the circle on to it carefully.
- If transferring is difficult, you can directly make the circle on the pan using wet hands.
Pour little oil from the sides and in the centre and cook till brown spots appear on both the sides.
- Serve hot with coriander chutney or aloo ki sabzi.
Recipe Notes
Add a little water if the mixture is too dry.
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Manjula Bharath
wow thalipeeth looks super inviting and so perfectly made 🙂 love all your clicks dear !!