Sabudana Thalipeeth Recipe Sago Thalipeeth Video

on Oct 06, 2021, Updated Mar 06, 2024

About Sabudana Thalipeeth

Sabudana Thalipeeth (Sago Thalipeeth) is a flatbread made using sabudana (tapioca pearls). This dish is very popular in Maharashtra and North Karnataka and is perfect for a light meal, snack, or breakfast. It is also called upvasache thalipeeth, upvas thalipeeth, or farali thalipeeth as it is specially made for the Vrat Days (Hindu Fasting, Upvas). The sabudana mixture used to make the sago thalipeeth is very similar to that of sabudana vada, but these two dishes are very different in terms of texture and taste. Sabudana vada is deep fried, while sabudana thalipeeth is shallow fried on a griddle. You can shape sabudana thalipeeth directly on the griddle (tawa), but I have a super easy solution for making them perfectly without fuss. I shape the thalipeeth on a parchment sheet, which makes it very easy to transfer to the hot griddle. Try this sabudana thalipeeth recipe, and let me know how you liked it! This dish is vegetarian and gluten-free. You can scale the recipe up or down as per your requirements. Here are some more sabudana recipes that you might like

Sabudana Khichdi Sabudana Vada Aloo Sabudana Sabudana Kheer Rose Sabudana Kheer Mango Sago

Ingredients

Boiled Potatoes help in binding the ingredients. Boil them in a traditional pressure cooker, instant pot, or pot over the stovetop. Peel and mash them for use in the recipe. Tip – Use freshly boiled potatoes as they are better for binding the sabudana. Peanuts – I love the crunch that crushed roasted peanuts add to this soft sabudana thalipeeth. Rajgira Atta (Amaranth Flour) helps to bind the mixture. You can replace it with any other gluten-free flour, such as water chestnut flour (singhade ka atta) or buckwheat flour (kuttu ka atta). Others – You will also need cilantro (fresh coriander leaves), rock salt (sendha namak), green chilies, lime juice, sugar, cumin seeds, and oil or ghee for frying. You can use regular salt instead of sendha namak if you are not making it for vrat.

How To Make Sabudana Thalipeeth

Wash 1 cup of medium-sized sabudana pearls with water to remove any impurities. Do not wash them too much, as you do to make the sabudana khichdi. The starch in this recipe is needed to bind the mixture. Soak the sabudana in ½ cup of water for 6-8 hours. Note – You should be able to mash the soaked sabudana and it shouldn’t have a hard center. If the sabudana still has a hard center, add 2-3 tablespoon water and soak for another hour. In a large mixing bowl, mix

soaked sabudana ½ cup boiled, peeled, and mashed potatoes 2 tablespoon chopped cilantro ½ teaspoon rock salt 1 teaspoon finely chopped green chilies ¼ cup coarsely powdered roasted peanuts 1 teaspoon lime juice 1 teaspoon granulated white sugar ¼ cup rajgira atta 1 teaspoon cumin seeds

Knead well to make dough. Note – The dough should be easily pliable. If it is very dry, splash a little water and mix well. Heat a nonstick griddle (tawa) over medium flame. Grease a parchment sheet, aluminum foil, or a banana leaf with oil. Tip – Do not use a plastic sheet as it might get stuck to the griddle while transferring the thalipeeth. Wet your hands with water, take a small lemon-sized ball of dough, and shape it into a round. Press it gently between your palms and keep it on the parchment sheet. Using your fingers, shape the dough to make a 5-inch round. Keep smoothing the edges using your palms. The thickness of the round must be approximately ⅛th inch, and the edges must be slightly thinner than the center. Check the video recipe for a better understanding of the shaping process. Make a small hole in the center of the circle using your finger. Now lift the parchment paper and transfer the thalipeeth onto the hot griddle. Peel the parchment paper gently. Pour ½ teaspoon oil in the hole and drizzle 1 teaspoon oil on the sides of the thalipeeth. Cook on medium heat until the bottom is golden brown and crisp (3-4 minutes). Flip the thalipeeth and drizzle oil on the sides and in the hole. Cook from the other side for another 3-4 minutes. Serve hot with plain yogurt, masala chai, and vrat wali green chutney. Make all the sabudana thalipeeth in the same manner.

Pro Tips By Neha

Be very careful while soaking the sabudana. Do not oversoak it or use excess water. Otherwise, it will become mushy. Avoid overcooked potatoes as they add moisture to the dough, and the thalipeeth might break while cooking. Peanuts should be coarsely ground and not into a fine powder. Adjust the green chilies to your taste. If you’re making it for kids, you can skip adding them, too.