Sabudana Thalipeeth (Sago Thalipeeth) is a crispy flatbread made using tapioca pearls or sabudana. It is a Maharashtrian dish and made for breakfast or for vrat (Hindu fasting days). Here is how to make it.
Here are some more sabudana recipes that you might like – Sabudana Khichdi, Sabudana Vada, Aloo Sabudana and Sabudana Kheer.
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About This Recipe
Sabudana Thalipeeth is a flatbread made using sabudana (tapioca pearls). This dish is very popular in Maharashtra and North Karnataka and is perfect to serve as a light meal, snack, or breakfast.
It is also called upvasache thalipeeth or farali thalipeeth as it is specially made for the Vrat Days (Hindu Fasting, Upvas).
The sabudana mixture to make the thalipeeth is very similar to that of sabudana vada but these two dishes are very different from each other in terms of texture and taste. Sabudana vada is deep fried while sabudana thalipeeth is shallow fried on a griddle.
You can shape sabudana thalipeeth directly on the griddle (tawa) but I have a super easy solution to shape these perfectly without any fuss. I use a parchment sheet to shape the thalipeeth which makes it very easy to transfer it to the hot griddle.
Do try the recipe and let me know how you liked it!
Ingredients
Sabudana (sago, tapioca pearls) – Use medium size sabudana to make the thalipeeth. You will find it at any Indian grocery store or online.
Boiled Potatoes help in binding the ingredients. Boil them in a traditional pressure cooker, instant pot, or in a pot over the stovetop. Peel and mash to use in the recipe.
Tip – Try to use freshly boiled potatoes as they are better for binding the sabudana.
Peanuts – I love the crunch crushed peanuts add to this rather soft sabudana thalipeeth.
Rajgira Atta (amaranth flour) helps to bind the mixture. You can replace it with any other glutenfree-flour like water chestnut flour (singhade ka atta) or buckwheat flour (kuttu ka atta).
Others – You will also need cilantro (coriander), rock salt (sendha namak), green chilies, lime juice, sugar, cumin seeds, and oil or ghee for frying.
How To Make Sabudana Thalipeeth
Wash 1 cup medium size sabudana with water to remove any impurities. Do not wash it too much like we do to make the sabudana khichdi. We need the starch in this recipe to bind the mixture.
Soak the sabudana in ½ cup water for 6-8 hours.
Note – 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.
In a large mixing bowl, mix together soaked sabudana, ½ cup boiled, peeled, and mashed potatoes, 2 tablespoon chopped cilantro, salt to taste, 1 teaspoon chopped green chili, ¼ cup coarsely powdered roasted peanuts, 1 teaspoon lime juice, 1 teaspoon sugar, ¼ cup rajgira atta, and 1 teaspoon cumin seeds.
Knead well to make dough.
Note – 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 with oil.
Wet your hands with water and take a small lemon size ball of the dough and shape it into a round. Press it 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 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. Make all the sabudana thalipeeth in the same manner.
Serve hot with plain yogurt, masala chai, and vrat wali chutney.
Pro Tips By Neha
Be very careful while soaking the sabudana. Do not oversoak it or use excess water, otherwise, it will become mushy.
Avoid adding overcooked potatoes as they will add moisture to the dough and the thalipeeth might break while cooking.
Peanuts should be coarsely ground and not into a fine powder.
Adjust the green chilies as per your taste, If making it for kids, you can skip adding them too.
Frequently Asked Questions
Yes, you can! Just shape the mixture like vada and deep 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 mix it again.
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 a bit, as they will lend a slightly sweet flavor to the thalipeeth.
Storage Suggestions
You can store sabudana thalipeeth dough in the refrigerator for about 2 days in an airtight container. Just shape and cook them fresh.
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Recipe Card
Sabudana Thalipeeth Recipe
Ingredients
- 1 cup medium size sabudana
- ½ cup boiled, peeled, and mashed potatoes
- 2 tablespoons chopped cilantro (coriander)
- rock salt (sendha namak) to taste (use regular salt if not making it for vrat)
- 1 teaspoon chopped green chilies
- ¼ cup coarsely powdered roasted peanuts
- 1 teaspoon lime juice
- 1 teaspoon 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. Do not wash it too much like we do to make the sabudana khichdi. We need the starch in this recipe to bind the mixture.
- Soak the sabudana in ½ cup 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.
- 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 with oil.
- Wet your hands with water and take a small lemon size ball of the dough and shape it into a round. Press it 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 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. Make all the thalipeeth in the same manner.
- Serve hot with plain yogurt, masala chai, and vrat wali chutney.
