Sabudana Thalipeeth

Course: Breakfast
Cuisine: Indian
Author: Neha Mathur


  • Sabudana - 1 cup
  • Potato - 1/2 cup Boiled, peeled and grated
  • Coriander - 2 tbsp chopped
  • Salt to taste use sendha namak if making for fasting
  • Green chili - 1 chopped
  • Peanuts - 1/4 cup Roasted, skin removed and ground to a coarse powder
  • Lemon juice - 1 tsp
  • Singhade ka atta - 1/4 cup
  • Oil for frying


  1. Wash sabudana and soak it in 1/2 cup water for 6-8 hours.
  2. Mix soaked sabudana with all the remaining ingredients in a bowl to make a dough.
  3. Grease a plastic sheet and keep a small portion of the dough on it.
  4. Cover with another greased plastic sheet.
  5. Spread the dough into a thin circle.
  6. Heat a non stick pan and transfer the circle on to it carefully.
  7. If transferring is difficult, you can directly make the circle on the pan using wet hands.
  8. Pour little oil from the sides and cook till brown spots appear on both the sides.
  9. Serve hot with coriander chutney or aloo ki sabzi.