Sabudana Thalipeeth or Sago Thalipeeth is a crispy flatbread made using tapioca pearls or sabudana. It is a Maharashtrian dish and made for fasting days/vrat/upvas. Here is how to make it.
About This Recipe
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 chilies, coriander leaves, and everyday masalas.
But here, we are making a Sabudana Thalipeeth, which is a little different from the usual thalipeeth recipe. This Sabudana Thalipeeth is also known as Upvasache Thalipeeth or Farali Thalipeeth as it is popularly prepared for fasting days.
Here, instead of using any flour, we are using soaked sabudana or tapioca pearls. These pearls are mixed with other ingredients to make a round Thalipeeth.
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.
This dish is,
- A popular Maharashtrian recipe
- Perfect for fasting days
- Apt for breakfast
Sabudana – Also called Sago and Sabudana, you have to soak it overnight or for a minimum of 4 hours to make them soft.
Just make sure you use the right amount of water to soak sabudana, as it might get sticky due to excess water.
Potatoes – Boiled potatoes are also used, which helps to bind the sabudana and other ingredients together and also gives it a firm texture.
Boil, peel and mash the potatoes before combining with other ingredients.
Peanuts – I love the crunch, crushed peanuts add to this rather soft Sabudana Thalipeeth.
Singhade Ka Atta – As this is popularly made for fasting days, you can use Singhade Ka Atta or Water-chestnut Flour to make this. If not making for fasting days, you can use whole wheat flour too.
Other Ingredients – You will also need some more ingredients to add some flavor to the Thalipeeth. These ingredients are – coriander leaves, salt, green chili, oil, cumin seeds, sugar, and lemon juice.
Green chillies adds the perfect spiciness, coriander leaves adds freshness and lemon juice the much needed tangy taste to compensate the spicy flavour of chillies.
Step By Step Recipe
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.
Frequently Asked Questions
Soaking Sabudana correctly is very important, otherwise, they tend to get sticky and mushy.
Soak sago overnight or at least for about 4 to 6 hours in water. The water level should be just for the sago to immerse fully, do not add more water.
Once the soaking time is over, you will see that your Sabudana are fluffy and when you press the same, they will easily mash too.
Yes, you can! Just make the Vadas from this mixture and deep fry them. Serve hot with chutney.
If your Sabudana Thalipeeth is too dry, it might break while rolling. In this case, sprinkle a little water on the mixture and mix it again.
Also use plastic sheets to roll the Thalipeeth, as they might get stuck to the rolling pin and break too.
Yes, you can use sweet potatoes instead of Potatoes. Boil, peel, and mash them just like regular potatoes to use in the Thalipeeth. The taste will differ a bit, as they will lend a slightly sweet flavor to the Thalipeeth.
You can store the Thalipeeth mixture in the refrigerator for about 2 days in an airtight container. Just shape and cook them fresh, when you are planning to serve.
Serve hot Sabudana Thalipeeth along with Plain Curd or Coriander Mint Chutney for great flavor. You can also serve it for lunch with a bowl of delicious Dahi Aloo.
Pro Tips By Neha
The most important thing is soaking the Sabudana. Do not over soak it or use excess water, otherwise, it will become mushy.
Also avoid adding overcooked potatoes, as it will add moisture to the Thalipeeth, which might cause the breaking while cooking.
Peanuts should be coarsely ground and not into a fine powder.
Adjust the amount of green chilies as per your taste, If making it for kids, you can skip adding it too.
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Sabudana Thalipeeth Recipe
- 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 tsp Sugar
- 1/4 cup Singhade ka atta
- 1 tsp Cumin Seeds
- Oil ( for frying)
- 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.