Sabudana thalipeeth are crisp and soft pancakes made with tapioca pearls, mashed potatoes, ground peanuts and spices. Sabudana thalipeeth is made for Hindi religious fasting or vrat. These are also known as Upvasache Thalipeeth in Marathi language.
I made these sabudana thalipeeth instead of sabudana vada as I did not want to eat any deep fried stuff. Sabudana thalipeeth is a light snack and ideal for people who are fasting.
The way to make the mixture is same as sabudana vada. These also can be called as Sabudana roti. You can make sabudana vadas or sabudana thalipeeth from the same mixture.
Serve the Sabudana thalipeeth or Upvasache Thalipeeth with any falahari chutney or raita. I served with dahi aloo and tamarind dates chutney.
If you are looking for more Navratri Fasting Recipes then do check:
How to make Sabudana Thalipeeth
1. Pick and rinse ⅔ cup sabudana well, till you get transparent water when rinsing. soak them overnight in enough water.
2. The next day, drain them really well. make sure there is no moisture in them.
3. Measure and keep all the ingredients ready for making sabudana thalipeeth.
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.
5. Next add 1 teaspoon sugar, ½ teaspoon cumin powder, ½ inch finely chopped ginger and sendha namak (rock salt) as required.
6. Also add ¼ cup chopped coriander leaves and 4 tablespoons coarsely ground roasted peanuts (bhuni moongphali).
7. Finally add 1 teaspoon lemon juice.
8. Mix well.
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.
10. Heat a nonstick frying pan. Spread 1 or 2 teaspoon of peanut oil or ghee on the pan.
11. Place the flattened round (thalipeeth) on the frying pan.
12. Fry till both sides are golden brown and crisp.
13. Flip other side and fry till golden brown.
14. If you have a large pan, you can cook 2 to 3 sabudana thalipeeth at the same time.
15. Repeat and similarly pan fry the rest of the thalipeeth.
Serve sabudana thalipeeth with a Phalahari chutney or raita.
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- ⅔ 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
- Pick and rinse the sabudana well till you get transparent water when rinsing.
- Soak them overnight in enough water.
- The next day, drain them really well.
- Make sure there is no moisture 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.
- 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. i find it easier to flatten with my palms.
Cooking sabudana thalipeeth
- Place the flattened round (thalipeeth) on the frying pan.
- 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.
- 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.
- 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.
- 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.
Nutrition Info Approximate values
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