sabudana thalipeeth recipe
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4.41 from 5 votes

sabudana thalipeeth

sabudana thalipeeth are crisp and soft pancakes made with tapioca pearls, mashed potatoes, ground peanuts and spices.
Prep Time8 mins
Cook Time30 mins
Total Time38 mins
Course: snacks
Cuisine: indian, maharashtrian
Servings: 6 to 7 thalipeeth
Calories: 214kcal
Author: Dassana Amit


  • cup sabudana (tapioca pearls)
  • 2 medium or large potatoes, boiled, peeled and mashed
  • ½ teaspoon cumin powder (jeera powder)
  • 4 tablespoon peanuts, roasted and coarsely ground (moongphali)
  • ½ inch ginger, finely chopped or grated (adrak)
  • ¼ cup coriander leaves, chopped (dhania patta)
  • 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


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.


Calories: 214kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 431mg | Fiber: 3g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 10.6mg | Calcium: 35mg | Iron: 3.5mg