sabudana thalipeeth recipe, how to make sabudana thalipeeth | sabudana roti

Jump to Recipe

Sabudana thalipeeth recipe with step by step photos. sabudana thalipeeth are crisp and soft pancakes made with tapioca pearls, mashed potatoes, ground peanuts and spices.

sabudana thalipeeth

Sabudana thalipeeth is made for religious fasting or vrat. 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 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 with any falahari chutney or raita. I served with dahi aloo and tamarind dates chutney. The dahi wale aloo were made with cashew yogurt.

If you are looking for more Navratri fasting recipes Then do check:

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

sabudana thalipeeth recipe

sabudana thalipeeth

4.5 from 6 votes
Sabudana thalipeeth are crisp and soft pancakes made with tapioca pearls, mashed potatoes, ground peanuts and spices.
Prep Time 8 mins
Cook Time 30 mins
Total Time 38 mins

Cuisine Indian, Maharashtrian
Course: Snacks

Servings 6 to 7 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 (sendha namak) as required
  • peanut oil or ghee as required for frying

Instructions

preparation to make sabudana thalipeeth

  • 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 sabudana thalipeeth

  • 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.
  • 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 2-3 thalipeeths at the same time.
  • Serve sabudana thalipeeth with a phalahari chutney or raita.

Nutrition Info Approximate values

Nutrition Facts
sabudana thalipeeth
Amount Per Serving
Calories 214 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 397mg17%
Potassium 431mg12%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 1g1%
Protein 4g8%
Vitamin A 45IU1%
Vitamin C 10.6mg13%
Calcium 35mg4%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Preparation to make sabudana thalipeeth recipe

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 sabudana thalipeeth mixture

4. Add 2 large or medium sized boiled, peeled and mashed potatoes to the soaked sabudana.

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

Making 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 non stick 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 2-3 sabudana thalipeeth at the same time.

sabudana thalipeeth recipe

15. Repeat and similarly fry the rest of thalipeeth.

sabudana thalipeeth recipe

Serve sabudana thalipeeth with a Phalahari chutney or raita.

sabudana thalipeeth recipe

Share This Recipe:

PinPrintShares823
Dassana Amit

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.

22 Comments

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

  1. Did you mean 2/3 (=0.66) cup of sabudhana or did u mean to say 2 or 3 cups of sabudhana.. Using 2 potatoes for 0.66 cup sounded so much of potatoes for me.. so just asking it for confirmation.

    Thanks Dassana for wonderful recipes.

  2. Step by step picture demonstration helps to understand, remember things and compare where we are going wrong. Also pictures looks very genuine. Though I have tried this dish, sago turned out to be very sticky. Wish to try it again after reading your recipe.

    1. thanks anna for your appreciation. if you follow this recipe then dish will definitely come out well. as its a tried and tested sabudana recipe.

  3. Hi Dassana,

    Again thanks for a lovely recipe. I have few questions though.
    Is there any substitute for peanuts. I am allergic to them.
    Its really tough to roll them over on pan.. 🙂

    Thanks.4 stars

    1. hi garima, i can only think of cashewnuts instead of peanuts. however, you can skip the peanuts completely and make the thalipeeth only with potatoes. use a non stick pan when making these. they won’t stick then. to bind and give structure you can also add 1 or 2 tsp of kuttu ka atta, singhare ka atta or ragjira ka atta if making for fasting. otherwise even rice flour or corn flour will also do for non fasting days.

  4. I am fascinated by using tapioca pearls like this; I am more familiar with them in their SE Asian dessert incarnation. This looks really yummy.

  5. ohhh i’m gonna love these, I’m fasting and anything with sabudana is like treat for me 🙂

  6. I love the way you play with light in your pictures, the simple Sabudana Thalipeeth is looking stunning.. Applauds !!