Sabudana thalipeeth is an Indian flatbread made with tapioca pearls (sabudana / sago) and potato as main ingredients. In addition, crushed peanuts, coriander leaves and cumin, the flavor is irresistable.
These soft as well as crispy pancakes in other words are mostly made during Navratri fasting. But you can always make them anytime to indulge!
This is so similar to the sabudana vada ingredients, so I adapted from the same. Check out my sabudana khichdi recipe as well which I feel shares the same flavor.
Ingredients
Here are the ingredients needed to make these delicious thalipeeth.
- Sabudana - Tapioca pearls/ sago - I used black pepper sized ones for this recipe.
- Potato - For taste and binding.
- Rice flour - For binding and crispiness. (Use Rajgira flour when fasting)
- Green chilli - Adds flavor and spiciness
- Coriander leaves - I love it a lot for it's flavour.
- Cumin seeds - Aids digestion as well as flavourful.
- Lemon juice - To balance the taste.
Skip any additional ingredient while fasting if you do not want to include. See recipe card for quantities.
Instructions
Now let's see how to make sabudana thalipeeth with step by step images below.
Soak sabudana
1. Firstly, wash sabudana 2 times. After that, add water just to immerse all the sago.
2. Then, close and set aside for 4-5 hours.
Thalipeeth dough
3. Once soaked, there will not be any water, more importantly, if you press the sago to check, it will get mashed easily.
4. Then, take soaked sabudana, potato (mashed well), powdered peanuts, green chilli, coriander leaves, cumin seeds, lemon juice and salt in a mixing bowl.
I used my IKEA potato press, but you can use hands to mash, but make sure to mash smoothly.
4. Mix well furthermore to blend the ingredients evenly.
5. Then, divide into 6-7 equal sized balls.
Shape & cook sabudana thalipeeth
1. To begin with, heat the tawa and side by side take a ball of the thalipeeth dough over a well greased parchment paper.
2. After that, start spreading the dough by flattening it with your hand. Firstly make sure no cracks form as you flatten. Fix any that forms in the outer as you proceed.
Tip: I keep my hands like a concave shape initially to avoid major crack as we try to flatten the ball. Then work on the sides as we proceed.
Instead of parchment paper or butter paper or baking sheet, you can use aluminium foil, zip lock cover or any food safe polythene cover. You can also use a eco-friendly banana leaf if you have. Grease well whichever you use.
2. Once you flatten thin enough (same thickness as your sabudana) make couple of holes in the middle.
3. Then carefully invert it over the tawa. Put flame to medium or low and then pour oil to fill the holes. It will spread itself inside.
4. Furthermore cook slowly for long time for crispy result as well as to prevent breaking while you flip.
5. Once golden, flip and cook 2 more minutes. Add oil as needed for crispy golden results.
Do not be impatient while cooking, if you you cook in high flame, it will tend to break and it will be too soft. In other words, long cooking time = crispy, firm sabudana thalipeeth.
Substitutions
If you are making for fasting (falhari/ vrat ka khana)
- Rice flour - instead of rice flour, you can use Rajgira, singhada or arrowroot flour.
- Potato - use sweet potato instead of regular potato.
- Oil, salt - Instead of oil, you can use ghee and use rock salt/ sendha namak (pink himalayan salt).
You can always skip if any ingredient you do not include while fasting, like coriander leaves.
Storage
Tastes best when consumed hot, but it is tasty even after cooling down. After mixing the dough, you can keep inside fridge for upto 24 hours and make thalipeeth. I would not recommend this while you are doing fasting / shravan.
Top tip
Ways to cook potato:
Do not over cook in any method, as it may retain water and make the mixture sticky. Take out from water immediately in all methods.
Open pot boiling - Peel skin firstly, chop into 4-8 pieces. Take enough water in a sauce pot to immerse the potatoes. Boil for 5 minutes or until you can insert fork easily.
Pressure cooker (3L Butterfly) - Firstly, wash and cut into two (with skin) and fill with enough water to immerse the potatoes. I add lots of sea salt/ rock salt and pressure cook for 2 whistles. Cool & peel.
Instant pot - cut into two (with skin) and fill with enough water to immerse the potatoes. I add lots of sea salt/ rock salt and pressure cook for 4 minutes high pressure, Normal. 5 minutes standing time, manual release rest of the pressure. Cool & peel.
Roasting peanut
Stove top : Heat a kadai, dry roast peanuts in low flame. Do it slowly to avoid burning and to ensure even roasting.
Oven : Pre-heat oven at 180 deg C. Spread peanuts in a oven proof tray. Bake for 7 mins first. Stir it and again bake for 4-5 minutes or until the peanuts turns slightly dull in colour. After roasting, the peanuts should be cooled down completely before using in this recipe
FAQ
Even though sabudana is consumed during fasting, it just gives you instant energy that you need during fasting. Loaded with carbs, it's low in fat as well as nutritions. 1 cup of sabudana alone has 550 calories according to Times of India. So it is better to portion control when you consume sabudana.
Recipe card
Sabudana thalipeeth recipe
Ingredients
- 1 cup Sabudana Sago/ tapioca peals - I used black pepper sized
- 3 to 4 Potato cooked, peeled
- ¼ cup Peanuts roasted, peeled, crushed coarsely
- 1 tablespoon Rice flour Rajgira flour/ singhada/ arrowroot for fasting
- 1 Green chilli finely chopped
- ¼ cup Coriander leaves finely chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Lemon juice
- Salt as needed
Instructions
- Firstly, wash sabudana 2 times. After that, add water just to immerse all the sago.
- Then, close and set aside for 4-5 hours.
- Once soaked, there will not be any water, more importantly, if you press the sago to check, it will get mashed easily.
- Then, take soaked sabudana, potato (mashed well), powdered peanuts, green chilli, coriander leaves, cumin seeds, lemon juice and salt in a mixing bowl.
- I used my IKEA potato press, but you can use hands to mash, but make sure to mash smoothly.
- Mix well furthermore to blend the ingredients evenly.
- Then, divide into 6-7 equal sized balls.
Shape thalipeeth
- To begin with, heat the tawa and side by side take a ball of the thalipeeth dough over a well greased parchment paper. See note 2
- After that, start spreading the dough by flattening it with your hand. Firstly make sure no cracks form as you flatten. Fix any that forms in the outer as you proceed. See Note 1
- Once you flatten thin enough (same thickness as your sabudana) make couple of holes in the middle.
Cook sabudana thalipeeth
- Then carefully inver it over the tawa. Put flame to medium or low and then pour oil to fill the holes. It will spread itself inside.
- Furthermore cook slowly for long time for crispy result as well as to prevent breaking while you flip.
- Once golden, flip and cook 2 more minutes. Add oil as needed for crispy golden results.
Video
Notes
- You can reduce potato's quantity just one or two is also enough. It is for binding purpose. I added more as I wanted to make sure it won't break, since it is my first time trying.
- I keep my hands like a concave shape initially to avoid major crack as we try to flatten the ball. Then work on the sides as we proceed.
- Instead of parchment paper or butter paper or baking sheet, you can use aluminium foil, zip lock cover or any food safe polythene cover. You can also use a eco-friendly banana leaf if you have. Grease well whichever you use.
- Do not be impatient while cooking, if you you cook in high flame, it will tend to break and it will be too soft. In other words, long cooking time = crispy, firm thalipeeth.
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