Sabudana Thalipeeth

Sabudana thalipeeth is a crispy flatbread made using soaked sabudana (sago/tapioca pearls), boiled potatoes, roasted peanuts, and some spices. It is a Maharashtrian dish made for vrat (fasting days).

Sabudana thalipeeth is a crispy flatbread made using soaked sabudana (sago/tapioca pearls), boiled potatoes, roasted peanuts, and some spices. It is a Maharashtrian dish made for vrat (fasting days).

Fasting has so many different meanings. There are several versions of fasts. From not eating at all, to just thriving on water to enjoying platters full of fast friendly foods. During Hindu fasts, certain grains, spices and foods are avoided.

Sabudana is one of the few ingredients allowed during fasts. Sabudana is made from the starch extracted from the cassava root. It is rich in carbohydrates, which will help to stay full for longer and have plenty of energy.

Sabudana thalipeeth is commonly eaten during fasting periods (such as Navratri, Ekadashi or Shivratri) because it is light, gluten free and made with vrat friendly ingredients. The dish is often served with curd or green chutney. It has a crunchy outer layer and a soft, chewy interior.

Here I am sharing easy and delicious sabudana thalipeeth recipe with step by step instructions and video. This sabudana thalipeeth recipe is vegan, gluten free and soy free. It serves as the perfect balance between sabudana vada and sabudana khichdi.

Other vrat recipes – https://cookwithdi.com/rajgira-sheera/

Recipe Video :-

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How to make Sabudana Thalipeeth :-

Rinse and drain ½ cup of sabudana.

Soak in ½ cup of water for about 4-6 hours or overnight until they become soft.

Add soaked sabudana in a mixing bowl along with boiled potato, ¼ cup roasted and crushed peanut, 2 green chilies, ½ inch grated gunger, 2 tbsp coriander leaves, sindhav salt to taste, 1 tsp lime juice, ¼ tsp cumin seeds, ¼ tsp sugar and mix everything well.

Mix the ingredients well to form a dough.

Divide the dough into six equal sized ball.

Take one ball and place it on parchment paper. Apply little oil to your fingers and gently press down the dough ball to make a thalipeeth about 5 inches in diameter.

Make a small hole in the center of the thalipeeth, which helps it cook evenly.

Heat tawa on medium heat.

Carefully place the thalipeeth on the heated tawa.

Add some oil in the center and around the sides.

Cook on medium heat until golden brown and crisp on one side. Then flip and cook on the other side until turns golden brown and crisp.

Enjoy Sabudana Thalipeeth with yogurt or green chutney.

Tips :-

Adjust spice level as per your taste.

Ensure the sabudana is soaked well to avoid it becoming hard when cooked.

Sabudana thalipeeth is best enjoyed hot, served with a side of yogurt or green chutney.

Sabudana Thalipeeth

Recipe by Divya PatelCourse: MainCuisine: Indian

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Soaking time

4

hours

Total time

40

minutes

Sabudana thalipeeth is a crispy flatbread made using soaked sabudana (sago/tapioca pearls), boiled potatoes, roasted peanuts, and some spices. It is a Maharashtrian dish made for vrat (fasting days).

Ingredients

• ½ cup Sabudana

• ½ cup water (for soaking sabudana)

• 1 Potato (100 gm) (boiled & mashed)

• ¼ cup Peanut (roasted & crushed)

• 2 Green chilies (finely chopped)

• ½ inch Ginger (grated)

• 2 tbsp Coriander Leaves (finely chopped)

• Sindhav/Rock salt to taste

• 1 Tsp Lime Juice

• ¼ Tsp Cumin Seeds

• ¼ Tsp Sugar

Directions

• Rinse and drain ½ cup of sabudana. Soak in ½  cup of water for about 4-6 hours, until they become soft.
• Add soaked sabudana in a mixing bowl along with boiled potato, ¼ cup roasted and crushed peanut, 2 green chilies, ½ inch grated gunger, 2 tbsp coriander leaves, sindhav salt to taste, 1 tsp lime juice, ¼ tsp cumin seeds, ¼ tsp sugar and mix everything well.
• Mix the ingredients well to form a dough.
• Divide the dough into six equal sized ball.
• Take one ball and place it on parchment paper. Apply little oil to your fingers and gently press down the dough ball to make a thalipeeth about 5 inches in diameter.
• Make a small hole in the center of the thalipeeth, which helps it cook evenly.
• Heat tawa on medium heat.
• Carefully place the thalipeeth on the heated tawa.
• Add some oil in the center and around the sides.
• Cook on medium heat until golden brown and crisp on one side. Then flip and cook on the other side until turns golden brown and crisp.
• Enjoy Sabudana Thalipeeth with yogurt or green chutney.

Notes

• Adjust spice level as per your taste.
• Ensure the sabudana is soaked well to avoid it becoming hard when cooked.
• Sabudana thalipeeth is best enjoyed hot, served with a side of yogurt or green chutney.