Sabudana Thalipeeth is a popular Maharashtrian dish perfect for fasting days (vrat). This easy and quick recipe uses soaked sabudana (sago), mashed potatoes, peanuts, and simple spices to create a nutritious and satisfying meal. Whether fasting or craving something different, this sago thalipeeth will impress you with its unique taste and texture. Watch now for all the tips and tricks to make the perfect sabudana thalipeeth!
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About Sabudana Thalipeeth
Sabudana Thalipeeth, also known as Sago Thalipeeth, is a traditional Maharashtrian dish made primarily from sabudana (sago pearls). It’s a popular food choice during fasting (vrat) days like Navratri and other religious occasions in India due to its light yet filling nature.
The dish combines soaked sabudana with boiled potatoes, roasted peanuts, green chillies, and basic spices like cumin and salt. The mixture is then shaped into flat, round patties (thalipeeth) and cooked on a hot Tava until golden brown and crispy outside. The peanuts add a nutty crunch, while the sabudana lends a chewy texture, making this dish both flavorful and satisfying.
Sabudana Thalipeeth is typically served with yoghurt or a side of chutney and is enjoyed for its delicious taste, ease of preparation, and ability to provide energy during fasting. It’s also a gluten-free recipe, making it a versatile snack or meal option.
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Why Sabudana Thalipeeth is Perfect for Fasting (Vrat)
During fasting, people often seek food that is both filling and energy-boosting. Sabudana Thalipeeth fits the bill because:
- Sabudana is rich in carbohydrates, providing quick energy.
- Potatoes act as a natural binder and provide additional carbs.
- Roasted peanuts add protein, healthy fats, and a crunchy texture.
- It’s gluten-free, which is ideal for vrat (fasting) recipes.
Essential Ingredients for Sabudana Thalipeeth
- Sabudana (Sago Pearls) – Soaked overnight or for at least 4-6 hours until soft.
- Boiled Potatoes – Mashed, these act as a binding agent.
- Roasted Peanuts – Coarsely ground for a crunchy texture and nutty flavour.
- Green Chilies – Chopped, for a hint of spiciness.
- Cumin Seeds (Jeera) – Adds a warm, earthy flavour.
- Salt – As per taste.
- Fresh Coriander Leaves – Finely chopped, for freshness.
- Oil or Ghee – For cooking and shallow frying the thalipeeth.
Optional:
Grated Ginger – To enhance the spice level.
Lemon Juice – For a tangy twist.
How To Make Sabudana Thalipeeth
Prepare the Sabudana Mixture:
- Rinse the sabudana thoroughly and soak it for 4-6 hours or overnight. Ensure that the sabudana pearls are soft but not mushy when pressed.
- Drain the soaked sabudana completely and set aside.
- Add the soaked sabudana, mashed potatoes, coarsely ground peanuts, chopped green chillies, cumin seeds, ginger Lemon juice and fresh coriander leaves in a mixing bowl.
- Add salt to taste and mix well until all the ingredients are evenly combined.
Form the Thalipeeth:
- Divide the mixture into equal portions and shape each portion into a ball.
- Flatten the ball into a thin round disc (about ½ cm thick) by pressing gently with your fingers. You can use a little water or oil to prevent sticking.
- Make a small hole in the centre of the thalipeeth to help it cook evenly.
Grease a parchment sheet, aluminium foil, or a banana leaf with oil.
Tip – Do not use a plastic sheet as it might get stuck to the griddle while transferring the thalipeeth
Cook the Thalipeeth:
- Heat a non-stick pan or griddle over medium heat and add oil or ghee.
- Gently transfer the flattened thalipeeth onto the hot pan.
- Cook on medium heat for 4-5 minutes on each side until the thalipeeth turns golden brown and crispy.
- Add more oil or ghee around the edges for extra crispiness if needed.
4. Serve:
- Serve the hot Sabudana Thalipeeth with yoghurt, green chutney, or a side of lemon for a refreshing touch.
Pro Tips
Here are some pro tips for making perfect Sabudana Thalipeeth:
- Soak Sabudana Properly:
- Make sure to rinse the sabudana well before soaking to remove excess starch. Soak it with just enough water to cover the pearls. Over-soaking can make it mushy, so check the texture after 4-6 hours.
- Drain Sabudana Completely:
- After soaking, drain any excess water thoroughly to avoid a soggy mixture. You want the sabudana to be soft and separate, not sticky.
- Use Mashed Potatoes as a Binder:
- Properly mash the potatoes to get a smooth texture. They help bind the thalipeeth and prevent it from breaking while cooking.
- Roast Peanuts for Extra Crunch:
- Dry roast the peanuts before grinding to bring out their flavour and add a crunchy texture to the thalipeeth.
- Flatten Thalipeeth Evenly:
- Make sure the thalipeeth is evenly flattened to ensure it cooks evenly. If too thick, it may remain uncooked in the centre; too thin, it may break while handling.
- Cook on Medium Heat:
- Cook on medium heat to a crispy exterior and a fully cooked interior. High heat can burn the outside while leaving the inside uncooked.
- Add a Hole in the Center:
- Creating a small hole in the centre of the thalipeeth ensures even cooking and helps it crisp up better.
- Chill the mixture if Sticky:
- If the dough becomes too sticky to handle, refrigerate the mixture for 10-15 minutes. It will firm up, making it easier to shape.
Frequently Asked Questions
Sabudana Thalipeeth, also known as Sago Thalipeeth, is a savoury flatbread made from sabudana (sago pearls). It is a traditional dish in Maharashtra, India, commonly prepared during religious fasting. The recipe combines simple ingredients like soaked sabudana, mashed potatoes, peanuts, and spices to create a nutritious and filling meal. This dish is naturally gluten-free, making it perfect for those following a gluten-free diet.
This can happen if the mixture lacks enough binding. Make sure the potatoes are well mashed and not too dry, add a little more potato or some flour to help bind the thalipeeth better.
The key is to rinse the sabudana thoroughly before soaking it to remove excess starch, and then soak it in just enough water to cover the pearls. Drain the soaked sabudana well before mixing it with the other ingredients.
Yes, you can skip peanuts if you have allergies or don’t prefer them. However, peanuts add crunch and flavour, so you can replace them with other nuts like almonds or cashews, or use some roasted sesame seeds for added texture.
Yes, sabudana thalipeeth is naturally gluten-free as it is made without any wheat-based ingredients, making it a perfect option for those following a gluten-free diet.
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Storage Suggestions
If you want to prepare the mixture in advance, you can store the uncooked dough in an airtight container in the refrigerator for up to 24 hours. This will allow you to shape and cook the thalipeeth when needed. Cover the container tightly to prevent the mixture from drying out.
Tip: If the mixture becomes too stiff after refrigeration, let it come to room temperature for easier handling.
🧾Recipe Card
Sabudana Thalipeeth
Materials
- 1 cup Sabudana Sago Pearls – soaked for 4-6 hours
- 2 medium Boiled Potatoes mashed
- ½ cup Peanuts Roasted &coarsely ground
- 2-3 Green Chilies finely chopped
- 1 tsp Cumin Seeds Jeera
- 1 tsp Ginger grated
- Salt to taste
- 2 tbsp Fresh Coriander Leaves chopped
- 1 tbsp lemon Juice
- Oil or Ghee for cooking
Instructions
- Soak Sabudana: Rinse the sabudana under water until the water runs clear, then soak in water for 4-6 hours or overnight.
- Prepare the Dough: In a mixing bowl, combine soaked sabudana, mashed potatoes, ground peanuts, green chilli, cumin seeds, Ginger and coriander leaves. Add salt and mix well until everything is evenly combined.
- Shape the Thalipeeth: Divide the mixture into small portions and shape each into a ball. Flatten them into thin, round discs. Make a small hole in the centre for even cooking.
- Cook: Heat oil or ghee in a non-stick pan. Place the flattened thalipeeth on the hot pan and cook on medium heat for 4-5 minutes per side, until golden and crispy.
- Serve Hot: Sabudana Thalipeeth is best served with yoghurt or green chutney.
Notes
Tips for Making the Perfect Sabudana Thalipeeth:
- Ensure the sabudana is properly soaked to avoid a sticky texture.
- Add more mashed potatoes if the mixture feels too loose.
- For extra crispiness, cook on medium heat and use a generous amount of oil or ghee.
- Serve the thalipeeth fresh, as they lose crispiness when stored for too long.
Health Benefits of Sabudana Thalipeeth:
- Rich in Carbohydrates: Sabudana provides quick energy perfect for fasting.
- Gluten-Free: Ideal for those with gluten sensitivities or following a gluten-free diet.
- Good Source of Protein: Peanuts, this dish offers some plant-based protein.
Sabudana Thalipeeth is not a vrat recipe but also a versatile, gluten-free, and vegan-friendly snack option. Its crispy texture and simple preparation make it a crowd-pleaser, even beyond fasting periods. Try this easy recipe today and enjoy the wholesome flavours of sabudana!
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