Posted on: October 11, 2021 Posted by: Joven Comments: 0

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

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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

Servings 7 sabudana thalipeeth

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

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