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An easy filling and delicious thalipeeth, a savoury pancake with sabudana or tapioca pearls makes your snack extra filiing.
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Sabudana Thalipeeth Recipe

For your Upwas or Vrat, use the sabudana, potato and peanuts to make Sabudana Thalipeeth for gluten-free pancakes. 
Prep Time30 minutes
Cook Time10 minutes
Soaking Time:10 hours
Total Time10 hours 40 minutes
Course: Brunch, Lunch, Main Course
Cuisine: Indian
Keyword: Gluten-free, Kid Friendly Food, Navratri Food, upwas, Vrat ka Khana
Servings: 8 pieces
Calories:
Author: ArchanaPotdar

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)
    • You may peel the peanuts once they cool, but generally I don't. 
    Adding finely chopped green chillies is also acceptable.
  • 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.

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)
    • For the first, you may need to add extra ghee, but from the second thalipeeth you can reduce the amount of 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. 

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.