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Sabudana Thalipeeth Recipe, How To Make Sabudana Thalipeeth

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Sabudana thalipeeth – Shallow fried flatbread made with sago seeds / tapioca pearls,potato and spices,Tapioca flatbread

Sabudana thalipeeth- sago/Tapioca pearls are rich in carbs so give instant energy and make your stomach full for a long time so it is a very popular fasting food. Sabudana is used especially during fasting so very popular during Navaratri,in the month of Shravan and on Ekadashi days. ,

Sabudana thalipeeth is a Maharashtrian fasting food delicacy. Sabudana ,potato and peanuts with few spices makes this wonderful Thalipeeth which is quite easy to make and taste awesome Sabudana is used especially during fasting so very popular during Navratri,in the month of Shravan and on Ekadashi days.

The ingredients for making sabudana thalipeth are almost same as making sabudana vada but is wholesome ,taste good and require very  less oil. For making thalipeth it’s better to use sabudana which is over soaked ,soft and little soggy, so while soaking sabudana use little extra water .
Do try these delicious Fasting recipes-
how to make sabudana thalipeeth

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Sabudana Thalipeeth
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5 from 1 vote

Sabudana Thalipeeth

Sabudana thalipeeth - Shallow fried flatbread made with sago seeds / tapioca pearls,potato and spices,Tapioca flatbread
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, fasting recipe, snacks/starters
Cuisine: Maharashtrian Cuisine
Keyword: sabudana, thalipeth
Servings: 2 person
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Sago/ Sabudana soaked
  • 1/2 cup Potato boiled and mashed
  • 1 tbsp Rajgiri aata
  • 2 tbsp Peanuts/ Moongphali
  • 2 Green Chilies/ Hari Mirch Chopped
  • 1/2 tsp Ginger/ Adrak Grated
  • 2 tbsp Yogurt/Dahi
  • 3 tbsp Fresh Coriander
  • 1 tsp Cumin Seeds
  • 1/2 tsp Pepper powder
  • 1/2 tsp Salt
  • 2 tbsp Ghee or oil

Instructions

  • Soak 1/2 cup sabudana (sago) in approx.3/4 cup water for 8 hours or overnight.
    Mash potatoes and chop green chili and fresh coriander
  • Dry roast peanuts in a pan or microwave for 4 minutes,rub and remove the skin
    Take peanuts in a mixer jar and crush to make a coarse powder.
  • Take a bowl add sabudana, mashed potatoes,chopped green chilies,fresh coriander,peanut powder,salt ,pepper or chili powder and 2 tsp oil .mix well
  • Add approx 2-3 tbs of buttermilk and mash and mix the mixture well and make a dough.
  • Heat a non stick pan take a medium size ball from this dough and place on the griddle.
    With damp fingers press it and spread it on the tawa.OR make a ball and keep between 2 greased thick plastic sheets and roll to make a medium thick paratha.
  • Place on a nonstick tawa and make three holes on it and pour few drops of oil or ghee in the holes.
  • Cover and cook on low flame for 3-5 minutes.
  • Turn the side ,drizzle some oil and cover and cook again for 2-3 minutes.
  • Serving suggestions-serve with sweet tamarind chutney, mint chutney or curd

Comments

  1. beena says

    wow i really like this… awesome… i share the same design layout for the blog with u :)we r twins in that sense…Do drop by…

  4. Sangeetha says

    Hi Anjana,
    This thalipeeth looks delicious and I think it is a good alternative to deep fried vadas.
    I am so glad you like my crochet. I conduct crochet classes at home but alas we are so far from each other. Never mind, for patterns I refer to Favecrafts.com and Freecrochet.com. For crochet lessons on Youtube look for Crochet Geek(videos by tjw), She has hundreds of videos, right from the basics to patterns. She explains everything very well and quite slowly and she has some good patterns too.
    I will be posting photo tutorials in future(provided I can get my son to hold the camera…ha ha).
    If you have queries do get in touch with me at crochetkari@gmail.com
    Love.

  7. Sangeetha says

    very delicious and mild rotis…perfect fasting recipe…thanks so much for linking it to My event…

  11. radha says

    I like thalipeeth and with sago it would be only adding to the taste.

  19. Prathibha says

    I had made this yesterday and we just love it..yours look perfect with that golden crust..