Sabudana Thalipeeth | Sabudana Roti

Step by StepJump to Recipe

Sabudana thalipeeth are crispy and soft pancakes made with tapioca pearls, mashed potatoes, ground peanuts and spices. These delicious sago pancakes are often made for Hindu religious fasting or vrat like Navratri, Ekadashi and Mahashivratri. They are also known as Upvasache Thalipeeth in the Marathi language.

sabudana thalipeeth served on a white plate

Sabudana also known as sago or tapioca pearls are white colored small balls or pearls made from the roots of the cassava plant (tapioca, yuca). 

Various Sabudana recipes are often made for Hindu fasting days. Usually I make Sabudana vada, Sabudana kheer or Sabudana khichdi during fasting.

You can make these sabudana thalipeeth instead of sabudana vada if you don’t want to eat any deep fried snack. Sabudana thalipeeth is a light snack and ideal for people who are fasting.

The way to make the mixture is same as sabudana vada. This mixture is then flattened and roasted or pan fried on a skillet or tawa. These are also known as Sabudana roti.

Serve the Sabudana thalipeeth or Upvasache Thalipeeth with any falahari chutney or raita. I served with vrat ke dahi aloo and tamarind dates chutney.

If you are looking for more Navratri Fasting Recipes then do check:

Step-by-Step Guide

How to make Sabudana Thalipeeth

Soaking sabudana

1. Pick and rinse ⅔ cup sabudana well, till you get transparent water when rinsing. Soak them overnight or for 8 to 9 hours in enough water in a bowl.

Depending upon the quality of sabudana you can soak them for 2 to 3 hours also. I always soak them overnight as soaking for 2 to 3 hours doesn’t work for the quality of sabudana which I get in my city.

soaked sabudana

2. The next day, drain all the water really well. Make sure there is no water in them. It is an important step not to be missed.

water drained from the sabudana

3. Measure and keep all the ingredients ready for making sabudana thalipeeth.

ingredients for making sabudana thalipeeth in bowls

Making the sago mixture

4. Add 2 large or medium sized boiled, peeled and mashed potatoes to the soaked sabudana. Make sure that the mashed potatoes are warm or at room temperature.

Do not add hot mashed potatoes to the sabudana as this will partially cook the sabudana starch and make the mixture sticky.

You can cook the potatoes in a stovetop pressure cooker, pan, steamer or Instant pot adding water as required.

sabudana and mashed potatoes in a plate

5. Next add the following ingredients:

  • 1 teaspoon sugar
  • ½ teaspoon cumin powder
  • ½ inch finely chopped ginger
  • sendha namak (rock salt) as required
sugar cumin ginger added

6. Also add ¼ cup chopped coriander leaves and ¼ cup coarsely ground roasted peanuts.

For the peanuts first roast ¼ cup peanuts in a pan or skillet until crunchy. Then once cooled, crush them to a semi-fine powder in a mortar pestle or spice grinder or mixer grinder.

coriander leaves and peanut powder added

7. Finally add 1 teaspoon lemon juice.

lemon juice added

8. Mix very well to make an even mixture.

sabudana thalipeeth mixture in a plate

Cooking sabudana thalipeeth

9. Apply some peanut oil on your palms. Take some portion from the mixture and begin to flatten it with your palms to a round shape. you can also flatten on a ziplock bag. I find it easier to flatten with my palms.

flattened sabudana thalipeeth

10. Heat a nonstick frying pan or a well seasoned cast iron skillet or tawa. Spread 1 or 2 teaspoon of peanut oil or ghee on the pan.

oil spread on frying pan

11. Place the flattened round (thalipeeth) on the frying pan. Keep the heat to medium low to medium.

sabudana thalipeeth placed on frying pan

12. When one side is golden and crisp then using a spatula carefully turn over. If you want you can drizzle or spread some peanut oil or ghee.

roasting sabudana thalipeeth

13. When this side also gets crispy and golden. Then flip once more if needed. You can flip a few times to ensure that the sabudana thalipeeth is cooked evenly and well.

roasting sabudana thalipeeth till crispy

14. If you have a large pan, you can cook 2 to 3 sabudana thalipeeth at the same time.

2 sabudana thalipeeth placed on frying pan

15. Repeat and similarly pan fry the rest of the thalipeeth.

cooking 2 sabudana thalipeeth on frying pan

Serve sabudana thalipeeth with a phalahari chutney or raita or plain yogurt. You can also sweetened the curd with some sugar or jaggery.

sabudana thalipeeth served on a white plate

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

sabudana thalipeeth recipe

Sabudana Thalipeeth

Sabudana thalipeeth are crisp and soft pancakes made with tapioca pearls, mashed potatoes, ground peanuts and spices. They are also called as Upvasache Thalipeeth in Marathi language and can also be referred to as Sabudana roti.
4.63 from 8 votes
Prep Time 8 hrs
Cook Time 30 mins
Total Time 8 hrs 30 mins
Cuisine Indian, Maharashtrian
Course Snacks
Diet Gluten Free, Vegan, Vegetarian
Difficulty Level Moderate
Servings 7 sabudana thalipeeth
Units

Ingredients

  • cup sabudana (tapioca pearls)
  • 2 medium or large potatoes – boiled, peeled and mashed
  • ½ teaspoon cumin powder
  • 4 tablespoon peanuts – roasted and coarsely ground
  • ½ inch ginger – finely chopped or grated
  • ¼ cup coriander leaves – chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar or add as required
  • rock salt (edible and food grade) (sendha namak) as required
  • peanut oil or ghee as required for pan-frying

Instructions
 

Soaking sabudana

  • Pick and rinse the sabudana well till you get transparent water when rinsing.
  • Soak them overnight in enough water in a bowl.
  • The next day, drain all the water very well.
  • Make sure there is no water in them.

Making sago mixture

  • Add the mashed potatoes and all the ingredients to the soaked sabudana. Mix well.
  • Heat a non stick frying pan or a well seasoned cast uron skillet or tawa.
  • Spread 1 or 2 teaspoon of peanut oil or ghee on the pan.
  • Apply some oil on your palms.
  • Take some portion from the mixture and flatten it with your palms.
  • You can also flatten on a ziplock bag. 

Cooking sabudana thalipeeth

  • Place the flattened round (thalipeeth) on the frying pan. Keep the heat to medium-low or medium.
  • Fry till both sides are golden brown and crisp. Repeat.
  • If you have a large pan, you can cook 2 to 3 thalipeeth at the same time.

Serving suggestions

  • On fasting days, serve sabudana thalipeeth with any chutney or raita or homemade tomato ketchup made without onions and garlic.
  • You can also have it with curd (yogurt) that has been sweetened with some sugar or jaggery.
  • For non-fasting days, you can serve with a chutney or raita or tomato ketchup made with onions or garlic.

Notes

  • Soaking sabudana: I always soak sabudana overnight as the variety I get here has to be soaked for many hours. If your sabudana softens within a couple of hours, then soak them for that amount of time only. Thus depending on the quality of sabudana you can increase or decrease the soaking time. A well soaked sabudana will soften and easily mash when pressed between finger-tips. Drain the water really well from the soaked sabudana to avoid sticky or pasty texture in the dish.
  • Potatoes: Cook potatoes until they are softened. Do not overcook them as they become water logged that will make the thalipeeth mixture sticky. Remember to drain the water completely from the potatoes. Mash the potatoes while still hot or warm. Add the mashed potatoes to the sabudana when are lukewarm or at room temperature. You can cook the potatoes in a pan, steamer, Instant por or stovetop pressure cooker adding water as needed.
  • Fats: You can use any neutral oil while frying if making on non-fasting days. When making these sabudana thalipeeth for fasting, use ghee or peanut oil.
  • Pan Frying: So that the upvasche thalipeeth do not stick to the pan, use a non-stick frying pan or a well seasoned cast-iron skillet.
  • Non satvik version: For a non-satvik version that can be had as a tea-time snack you can add onions, garlic or garlic chives. You can also add white salt if making on these non-fasting days. 
  • Variations: You can omit green chillies if making for small kids. Instead of coriander, you can add about 2 tablespoons of mint leaves, but these will give a unique minty taste. 
  • Scaling: The recipe can be easily scaled to make a smaller serving or a larger serving.

Nutrition Info (Approximate values)

Nutrition Facts
Sabudana Thalipeeth
Amount Per Serving
Calories 153 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Sodium 187mg8%
Potassium 64mg2%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 40IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 2mg13%
Vitamin K 2µg2%
Calcium 7mg1%
Vitamin B9 (Folate) 13µg3%
Iron 1mg6%
Magnesium 16mg4%
Phosphorus 31mg3%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

This Sabudana Thalipeeth post from the archives (April 2013) has been republished and updated on 11 October 2021.

Share This Recipe:

PinWhatsAppPrintShares835

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

24 Comments

  1. I tried this for the first time today, and it came out really well! Thanks for the recipe! I love your website and have been an ardent fan for the last decade. I just wanted to say I appreciate all the effort and love you put into this blog. Kudos to you and your team. Much love!!5 stars

    1. Thanks a lot Namratha. Glad to know. Thanks for the review on the recipe and also for the rating. Take care.

    1. shilpa, if making for fasting or vrat then don’t add onions. otherwise you can add onions.

See More Comments