Sabudana Thalipeeth Recipe

Sabudana Thalipeeth is one of the popular vrat / fasting dish made especially during Navratri / Dusshera festival. Sabudana is the ingredient we use especially on vrat / fasting days like Ekadasi. North Indians especially Maharashtrians make many dishes using sabudana (Sago / Jevvarasi). This is one of the delicious dish and it is also quite filling as we are adding potatoes and crushed peanuts along with sago. The dough preparation is same as Sabudana Vada. Its more healthy than sabudana vada as we are going to cook these thalipeeth on tawa and shallow fry them. Serve this Sabudana Thalipeeth with plain or sweetened yogurt or raita or chutney of your choice.

Why we can eat Sabudana Thalipeeth on Vrat days?

• Sabudana are starchy product which are almost 90% carbohydrates with very little protein. One of the main reasons why you should eat sabudana is because they are rich in energy.
• Ghee in the khichdi will make up for the fat your body needs.
• Adding Cumin seeds helps in digestion and also prevents bloating caused by fasting.
• Potatoes like sabudana are also rich in carbohydrates which makes them an excellent source of energy which comes handy when you are fasting.
• Ginger also helps with digestion and also has anti-bacterial properties.

Tips for making Sabudana Thalipeeth:

1. Soak the sabudana overnight or atleast for 4 hours. We need soft and mushy pearls after soaking. Strain and discard any excess water after soaking.
2. Crush the peanuts to coarse powder. That will give a nice crunch while we eat.
3. Green chili and ginger can we adding directly to the soaked sabudana or we can grind and add for more spicer version.
4. Use ghee to cook the thalipeeth and cook in low flame flipping it on both the sides to make sure both sides are cooked and they are little crunchy.

You may also want to try:

• Sabudana Vada
• Sabudana Khichdi
• Javvarsi Vadam
• Sabudana Ladoo
• Javvarasi Idli

Recipe card for Sabudana Thalipeeth Recipe:

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Sabudana Thalipeeth Recipe

Course: Breakfast Dishes, Snacks

Cuisine: Indian Cuisine, Indian Recipes, Maharashtra Cuisine, North Indian

Equipments Needed

• Mixing Bowl
• Tawa

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Soaking Time: 8 hours hours

Total Time: 8 hours hours 40 minutes minutes

Servings: 4 Thalipeeth

Calories: 135kcal

Author: Sowmya Venkatachalam

Sabudana Thalipeeth is a crisp flatbread shaped delicious dish made with tapioca pearls along with mashed potato, powdered peanuts and other spices. Mostly this delicious thalipeeth is made on upvas day like Ekadasi. Learn here how to make this dish with step by step pictures, instructions and video.

Print Recipe

Ingredients

• ▢ ½ Cup Javvarasi (Sago / Sabudana) 1 Cup - 250ml
• ▢ 1 Big Potato or 2 medium size potato, boiled, peeled
• ▢ ¼ Cup Peanuts Crushed
• ▢ 2 nos Green Chili Finely Chopped
• ▢ 1 teaspoon Ginger Grated
• ▢ ½ teaspoon Cumin Seeds
• ▢ 1 tablespoon Coriander Leaves
• ▢ 1 teaspoon Lemon Juice
• ▢ ¼ Cup Oil For cooking Thalipeeth

Instructions 

• ▢
  Wash and rinse the sago atleast twice and soak in water overnight. Some brand sago needs less soaking but some need more soaking. So depending on the quality and brand of the sago adjust the soaking time.
• ▢
  After 8-12 hours of soaking, you can see the sabudana pearls would be soaked well and there won't be any water left. The pearls are soft and mushy. If you have any left over water, strain it.
• ▢
  Cook the potatoes, peel and mash it well. Crush the peanuts and make a coarse powder. Add the mashed potatoes and crushed peanuts to the soaked sabudana.
• ▢
  Next, add finely chopped green chili, cumin seeds and grated ginger.
• ▢
  Finally add finely chopped coriander leaves, salt and lemon juice.
• ▢
  Combine everything well.
• ▢
  Take a clean banana leaf or a zipper cover. Grease it with oil. Take 2 big lemon size sabudana mixture, place it on the greased zipper. Using wet hands press it to make a thick circle. Make a small hole in the middle. Repeat this step for rest of the dough.
• ▢
  Heat a tawa, ently remove the spread thalipeeth from the greased cover and add it to the tawa. 
• ▢
  Add ghee in the center hole and also around the thalipeeth and allow it to cook in the bottom side. Then flip it on and allow the thalipeeth to cook on the other side till they are nicely golden brown. Keep the flame in medium while the thalipeeth is cooking the thalipeeth gets cooked nicely. Repeat the same for the rest of the thalipeeth.
• ▢
  The crispy and yummy Sabudana (Sago) Thalipeeth is now ready for Vrat or Serving!

Nutritional Info

Nutrition Facts

Sabudana Thalipeeth Recipe

Amount Per Serving (1 piece)

Calories 135 Calories from Fat 27

% Daily Value*

Fat 3g5%

Carbohydrates 23g8%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS WITH STEP BY STEP PICTURES:

• Wash and rinse the sago atleast twice and soak in water overnight. Some brand sago needs less soaking but some need more soaking. So depending on the quality and brand of the sago adjust the soaking time.

• After 8-12 hours of soaking, you can see the sabudana pearls would be soaked well and there won't be any water left. The pearls are soft and mushy. If you have any left over water, strain it.

• Cook the potatoes, peel and mash it well. Crush the peanuts and make a coarse powder. Add the mashed potatoes and crushed peanuts to the soaked sabudana.

• Next, add finely chopped green chili, cumin seeds and grated ginger.

• Finally add finely chopped coriander leaves, salt and lemon juice.

• Combine everything well.

• Take a clean banana leaf or a zipper cover. Grease it with oil. Take 2 big lemon size sabudana mixture, place it on the greased zipper. Using wet hands press it to make a thick circle. Make a small hole in the middle. Repeat this step for rest of the dough.

• Heat a tawa, ently remove the spread thalipeeth from the greased cover and add it to the tawa.

• Add ghee in the center hole and also around the thalipeeth and allow it to cook in the bottom side. Then flip it on and allow the thalipeeth to cook on the other side till they are nicely golden brown. Keep the flame in medium while the thalipeeth is cooking the thalipeeth gets cooked nicely. Repeat the same for the rest of the thalipeeth.

• The crispy and yummy Sabudana (Sago) Thalipeeth is now ready for Vrat or Serving!