Sabudana Thalipeeth, the classic Maharastrian fasting recipe, is made using soaked sago, potatoes, and peanuts. This savoury pancake or flatbread keeps you full and satiated for the day.
The perfect gluten-free recipe for your Upvas or Vrat. The soft centre but crisp on the edges makes this grain-free recipe perfect for Ekadashi or Navratri.
My tryst with these delicious Upwas recipes began after marriage, and now there is no looking back. Other fasting recipes you can enjoy include Sabudani Khichidi, Sabudana Vada, Bhagar, and Batatayache Kees. Paired with Dahi, Khamang Kakdi, it is my heaven on earth.
Jump to:
Ingredients for Sabudana Thalipeeth
See recipe card for quantities.
- Sabudana: I use medium-sized sabudana; you may know it as sago or tapioca pearls.
- Peanuts: Also called ground nuts; roast and crush them. You may peel them, but I generally don't.
- Potatoes: Use boiled potatoes and grate them.
- Ghee: When fasting, we use ghee or clarified butter.
- Jeera seeds: Again, in Maharastrian homes, jeera or cumin seeds are used for Vrat.
- Green chillies: Adjust to taste.
- Salt as per taste.
- Lemon juice: Use the juice to flavour.
- Sugar: Balance the lemon juice with sugar.
Optional Ingredents
- Coriander leaves: chopped fine
- Coconut: Freshly grated coconut gives the thalipeeth a lovely taste.
- Milk: Use fresh milk if needed.
Instructions for Sabudana Thalipeeth
- Rinse and soak the medium-sized sabudana for 10 hours or overnight.
- In the morning, mix soaked sabudana, grated potatoes, sago, crushed peanuts, cumin seeds, chopped green chillies, lemon juice, salt and sugar to a soft dough.
- Flatten a ball of the dough on a non-stick tava. Make a hole in the centre of the thalipeeth.
- Cook on low flame, using ghee and fry on both sides.
- Repeat with the rest of the dough.
Top tip:
- Since the tava is hot on a greased foil, make the next thalipeeth on the foil. Transfer the flatbread to the tava.
- Or, like me, use 2 tavas: one on the gas and another for making the thalipeeth.
Substitution for Sabudana Thalipeeth
- Potato: Try using boiled sweet potato in place of potatoes. Only avoid using sugar and increase the green chillies.
- Lemon juice: Swap ½ a lemon for curds or dahi. I use ½ a cup of unsweetened curd or dahi. Fresh, and I prefer it not to be sour curd.
Equipment for Sabudana Thalipeeth
You will need
- Plates to serve the thalipeeth.
- A bowl to soak the sabudana.
- A grater for grating boiled potatoes.
- A mixer grinder to grind the roasted peanuts.
- A non-stick tava or skillet and a turner.
Storing Sabudana Thalipeeth
- Sabudana thalipeeth tastes best when warm and fresh. Once the thalipeeth cools, it becomes chewy. So do not make it ahead.
- If you need to store the dough, store it in a closed container. If the dough becomes dry, use milk or water to adjust the consistency.
Pro tips for making Sabudana Thalipeeth
- I use medium-sized sabudana; the large one is not meant to be used soaked, and the small one does not swell as much.
- Soak the sabudana or sago for at least 10 hours.
- Do not mash the boiled potato; if there are lumps, you will find it difficult to make the thlipeeth.
- Let the thalipeeth become golden brown before flipping it over.
Summary
If you are looking for a gluten-free, grain-free filling meal for the days you fast, Sabudana Thalipeeth is perfect. Sago, potato, and peanuts are a delicious combo you can enjoy on Upwas days or as a snack on regular days too. The comfort food that you and your family will love. If you want more recipes like this Sabudana Thalipeeth, then do subscribe.
Sabudana Thalipeeth Recipe
For your Upwas or Vrat, use the sabudana, potato and peanuts to make Sabudana Thalipeeth for gluten-free pancakes.
Print
Pin
Rate
Save Recipe
Servings: 8 pieces
Calories:
Share by Email
Ingredients
- 3 cups sabudana or sago
- 1 litre Water
- 3 Potatoes medium sized and boiled
- ¼ cup Peanuts Roasted
- 3 Green chillies adjust as per tatse
- ½ Lemon juice
- Salt as per taste
- 1 tsp cumin seeds
- 7 tsp Ghee
Optional Ingredients
- 3 tbsp Milk or water
- ½ teaspoon Sugar
- 2 tablespoon Coconut freshly grated
- 2 tablespoon Coriander leaves
Instructions
Soaking the Sabudana
- In a big bowl, add the sabudana and rinse with water; drain. (3 cups sabudana)
- Then add water, ½ an inch above the sabudana, approximately ¼ cup. (1 litre Water)
- Cover and set aside overnight or for atleast 10 hours or until the sabudana absorbs water and swells up.
In the Morning
- Peel and grate the boiled potatoes. (3 Potatoes)
- In the mixer/grinder, crush green chillies and the roasted and cooled peanuts. (¼ cup Peanuts +3 Green chillies)
- In a large mixing bowl, add the soaked sabudana, grated potatoes, crushed peanuts and green chillies, cumin seeds, salt, and lemon. (½ Lemon juice + Salt +1 tsp cumin seeds)
- If using sugar, coconut and coriander leaves, add them to the bowl. (½ tsp Sugar + 2 tbsp Coconut + 2 tbsp Coriander leaves)
- Mix to form a soft, pliable dough. If the ingredients do not come together, add milk gradually. (3 tbsp Milk)
- Divide the dough into 7-8 balls.
You may peel the peanuts once they cool, but generally I don't.
Adding finely chopped green chillies is also acceptable.
Making the Sabudana Thalipeeth
- On a non-stick tava, flatten the ball into a circle, a flatbread about ¼ inch thick.
- Make a hole in the centre and add 1 teaspoon of ghee. ( 7 tsp Ghee)
- On low flame, cook covered, until nice and crisp and golden brown.
- Flip over and cook on the other side till light golden brown.
- Serve hot with curds or khamang kakdi on the side.
For the first, you may need to add extra ghee, but from the second thalipeeth you can reduce the amount of ghee.
Video
Notes
Pro tips:
- Use greased foil to make the second thalipeeth, as the tava will be hot. Transfer the thalipeeth to the tava.
- Or use 2 tavas alternately.
- You may need extra ghee for the first 1 or 2 thalipeeth. Later, use ghee as needed.
Pin for Later
Sravs says
Delicious !!
Sensible Vegetarian says
Delicious looking one. Love it. A very Happy Makar Sankranti to you.
Aarthi says
YUMMY YUMMY..Thanks for posting
La @ FoodSlice says
Never heard of this item using Sabudana before. Sounds lovely Archana. Hope you are back in good health now.
Anzz says
Delicious looking thalippeth. The God runs the world and every day moves to a better future. You are in our prayers. All will be well.
I am announcing Valentines Special – my 1st blog event and a Giveaway.!. Please do be a part of it and send in your recipes..! 🙂
Raksha says
wow, nice recipe. good that u r feeling good now 🙂
Amy says
sounds delicious!!I only know sago as a dessert...this is new to me..
Hope you are keeping good...For me Food blog helps to release tention of the job & gives some energy to do everyday cooking...
Julie says
looks delicious n healthy!!
Erivum Puliyum
Maayeka says
very delicious and tempting..bookmarked it...
Poonam Borkar says
super delicious thalipeeth..love it!!
Priya says
Wish to have some rite now,just love it.