Sabudana Thalipeeth | Sabudana Roti

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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.

sabudana thalipeeth

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

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:

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 in enough water.

sabudana thalipeeth recipe

2. The next day, drain them really well. make sure there is no moisture in them.

sabudana thalipeeth recipe

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

sabudana thalipeeth recipe

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.

sabudana thalipeeth recipe

5. Next add 1 teaspoon sugar, ½ teaspoon cumin powder, ½ inch finely chopped ginger and sendha namak (rock salt) as required.

sabudana thalipeeth recipe

6. Also add ¼ cup chopped coriander leaves and 4 tablespoons coarsely ground roasted peanuts (bhuni moongphali).

sabudana thalipeeth recipe

7. Finally add 1 teaspoon lemon juice.

sabudana thalipeeth recipe

8. Mix well.

sabudana thalipeeth recipe

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.

sabudana thalipeeth recipe

10. Heat a nonstick frying pan. Spread 1 or 2 teaspoon of peanut oil or ghee on the pan.

sabudana thalipeeth recipe

11. Place the flattened round (thalipeeth) on the frying pan.

sabudana thalipeeth recipe

12. Fry till both sides are golden brown and crisp.

sabudana thalipeeth recipe

13. Flip other side and fry till golden brown.

sabudana thalipeeth recipe

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

sabudana thalipeeth recipe

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

sabudana thalipeeth recipe

Serve sabudana thalipeeth with a Phalahari chutney or raita.

sabudana thalipeeth recipe

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sabudana thalipeeth recipe

Sabudana Thalipeeth

4.58 from 7 votes
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.
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.
  • 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.

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. 
  • 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

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.

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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.

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22 Comments

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

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