Sabudana Thalipeeth are crispy and soft pancakes made with tapioca pearls (sago), mashed potatoes, ground peanuts, herbs and spices. They are also called as Upvasache Thalipeeth in Marathi language and can also be referred to as Sabudana Roti.

Recipe Snapshot

  • Prep time: 480 minutes
  • Cook time: 30 minutes
  • Total time: 510 minutes
  • Yield: 7 · 7 Sabudana Thalipeeth
  • Category: Snacks
  • Cuisine: Indian, Maharashtrian

Ingredients

  • ⅔ 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), add as required)
  • peanut oil (or ghee as required for pan-frying)

Method

Soaking sabudana

  1. Pick and rinse the sabudana well till you get transparent water when rinsing.
  2. Soak them overnight in enough water in a bowl.
  3. The next day, drain all the water very well.
  4. Make sure there is no water in them.

Making sago mixture

  1. Add the mashed potatoes and all the ingredients to the soaked sabudana. Mix well.
  2. Heat a non stick frying pan or a well seasoned cast uron skillet or tawa.
  3. Spread 1 or 2 teaspoon of peanut oil or ghee on the pan.
  4. Apply some oil on your palms.
  5. Take some portion from the mixture and flatten it with your palms.
  6. You can also flatten on a ziplock bag.

Cooking sabudana thalipeeth

  1. Place the flattened round (thalipeeth) on the frying pan. Keep the heat to medium-low or medium.
  2. Fry till both sides are golden brown and crisp. Repeat.
  3. If you have a large pan, you can cook 2 to 3 thalipeeth at the same time.

Serving suggestions

  1. On fasting days, serve sabudana thalipeeth with any chutney or raita or homemade tomato ketchup made without onions and garlic.
  2. You can also have it with curd (yogurt) that has been sweetened with some sugar or jaggery.
  3. For non-fasting days, you can serve with a chutney or raita or tomato ketchup made with onions or garlic.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.