Here is the perfect Sabudana Thalipeeth recipe-crispy on the edges, soft in the center, and packed with flavor. Ideal for fasting days, breakfast, lunch, or a delicious snack, this easy-to-make dish is both gluten-free and vegan. Learn how to prepare, store, and enjoy this traditional Maharashtrian favorite!
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Sabudana Thalipeeth is a popular Maharashtrian dish, often enjoyed during fasting (Vrat) days. This crispy, savory pancake is made with sago pearls (sabudana), potatoes, and peanuts and it's packed with flavors.
Sabudana Thalipeeth serves as the perfect balance between Sabudana Khichdi and Sabudana Vada. This thalipeeth offers a delightful contrast with crispy edges and a soft, tender center. The combination of textures and flavors makes them incredibly satisfying. Even if you don't fast often, Sabudana Thalipeeth is a dish you can enjoy any time as a tasty and wholesome change of pace.
Fasting, or Vrat, is an important spiritual practice in India, observed during various religious festivals and special days throughout the year. The month of Shravan (July-August) is especially significant for fasting, as it is dedicated to Lord Shiva. During this time, devotees often follow strict dietary rules, eating only specific fasting-friendly foods like fruits, milk, and dishes made from sabudana (sago pearls) and potatoes.
I am super excited to share my Mom's recipe, especially during this auspicious month of Shravan. Hope you enjoy it as much as my family does!
Ingredients
- Sabudana (Sago Pearls) - soaked overnight, these pearls are the star ingredient, providing a soft and chewy texture.
- Boiled Potatoes - add binding and a subtle, earthy flavor to the thalipeeth.
- Roasted Peanuts - Ground peanuts give a crunchy texture and a nutty taste.
- Green Chilies - finely chopped, these add a spicy kick to the thalipeeth.
- Cumin Seeds (Jeera) - adds warmth and a hint of earthiness to the thalipeeth.
- Fresh cilantro - Chopped coriander brings a fresh, herbal aroma and flavor but can be skipped if you like.
- Lemon - freshly squeezed lemon juice adds a refreshing tang while balancing all the flavors.
How to Make Sabudana Thalipeeth
- Rinse and drain the sabudana. Soak in water for about 4-6 hours, or overnight, until they become soft and plump.
- Boil potatoes and cool. Peel and mash.
- In a large mixing bowl, combine the soaked sabudana, boiled and mashed potatoes, ground peanuts, cumin seeds, minced green chilies, cilantro, salt, sugar, and lemon juice.
- Mix the ingredients well to form a dough. If needed sprinkle some water to help bind the dough.
- Divide the dough into eight equal-sized balls.
- Take one ball and place it on parchment paper. Apply some oil to your fingers and gently press down the dough ball to make a thin thalipeeth about 5 inches in diameter. You can make the thalipeeth as thin or thick as you want. Make a small hole in the center of the thalipeeth, which helps it cook evenly.
- Preheat a pan on low-medium heat. Carefully pick up the thalipeeth with the parchment paper and flip it onto the hot pan.
- Add some oil or ghee in the center and around the sides. Cook for 2 to 3 minutes until the bottom is golden brown. Cook on medium heat until golden brown and crisp on one side, then flip and cook on the other side. Add more ghee or oil as needed to ensure a crispy texture. Make sure not to flip it too many times.
Serving
Serve the Sabudana Thalipeeth hot with a side of yogurt, peanut chutney, or a tangy pickle.
Storing
- Allow the thalipeeth to cool completely at room temperature before storing. If you need to stack them, place a piece of parchment or wax paper between each thalipeeth to prevent them from sticking together. Refrigerate in an Airtight Container for 2-3 days.
- When ready to eat, reheat the thalipeeth on a tawa or non-stick pan over medium heat until warmed through. This will help restore their crispiness.
- If you want to store them for a longer period, you can freeze the thalipeeth. Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. Reheat directly from frozen on a pan or tawa.
Tips
- Ensure the sabudana is soaked well to avoid it becoming hard when cooked.
- You can adjust the spiciness by varying the amount of green chilies.
- Make the Dough Ahead - You can also prepare the dough ahead of time and refrigerate it for up to 2 days. Just shape and cook the thalipeeth fresh when you're ready to enjoy them.
Recipe
Sabudana Thalipeeth
Equipment
Recipe Video
Ingredients
- 1 cup sabudana
- 1 cup water
- 2 medium russet or red potatoes boiled peeled and mashed
- ¼ cup peanuts roasted and ground
- 1 teaspoon cumin seeds coarsely ground
- 2 to 4 green chilies minced
- ¼ cup cilantro finely chopped
- 3 teaspoons kosher salt
- 1 teaspoon sugar
- 2 teaspoons lemon juice
Peanut Yogurt Chutney
- 1 cup plain yogurt
- ¼ cup roasted ground peanuts
- 1 to 2 teaspoons kashmiri red chili powder
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- ¼ cup water
Instructions
- Rinse and drain the sabudana. Soak in water for about 4-6 hours, or overnight, until they become soft and plump.
- In a large mixing bowl, combine the soaked sabudana, boiled and mashed potatoes, ground peanuts, cumin seeds, minced green chilies, cilantro, salt sugar, and lemon juice.
- Mix the ingredients well to form a dough. If needed sprinkle some water to help bind the dough. Divide the dough into eight equal-sized balls.
- Preheat a pan on low-medium heat.
- Take one ball and place it on parchment paper. Apply some oil to your fingers and gently press down the dough ball to make a thin thalipeeth about 5 inches in diameter. You can make the thalipeeth as thin or thick as you want.
- Make a small hole in the center of the thalipeeth, which helps it cook evenly. Carefully pickup the thalipeeth with the parchment paper and flip it onto the hot pan.
- Add some oil or ghee in the center and around the sides. Cook for 2 to 3 minutes until the bottom is golden brown. Cook on medium heat until golden brown and crisp on one side, then flip and cook the other side. Add more ghee or oil as needed to ensure a crispy texture. Tip - Make sure not to flip it too many times.
- Serve the Sabudana Thalipeeth hot with a side of yogurt, yogurt chutney, or a tangy pickle.
Peanut Yogurt Chutney
- In a medium bowl, whisk together yogurt, ground peanuts, red chili powder, sugar, and salt to make the chutney.
- Serve the sabudana Thalipeeth hot with this sweet and spicy chutney
Notes
- Ensure the sabudana is soaked well to avoid it becoming hard when cooked.
- You can adjust the spiciness by varying the amount of green chilies.
- Make the Dough Ahead - You can also prepare the dough ahead of time and refrigerate it for up to 2 days. Just shape and cook the thalipeeth fresh when you're ready to enjoy them.
Bhavika says
Loved the recipe. Satisfies the sabudana vada craving but with a healthier replacement.
Archana Mundhe says
So happy you loved it! Thanks for trying and your feedback.
Judy says
Hello is the sabudana_ sago pearl is that ordinary sago that you can buy in the supermarket thankyou for the recipe and I want to make it
Archana Mundhe says
Hi Judy, Yes Sabudana is also called sago or tapioca. As there are a few different sizes and varieties availabe I would recommend that you buy them from an Indian grocery store.
Kasturi Maitra says
My sabudana thalipeeth broke and disintegrated when I flipped it. What did I do wrong?
Archana Mundhe says
It sounds like the thalipeeth might have broken because it wasn’t cooked long enough before flipping. Try letting it cook a bit longer on low heat so it firms up nicely before you turn it over. Also, making smaller thalipeeth helps—they’re easier to handle and flip. If the mixture feels too dry, add a splash of water to help it hold together better next time.
Lynne G. says
Pardon my ignorance but I'm confused about sago pearls vs tapioca pearls when referring to Sabudana. Looking it up, this is the definition I found: "Sabudana, also known as tapioca pearls, are made from the starch of the cassava root. The starch is shaped into small white pearls that become soft and fluffy when soaked. It has a neutral taste, so it easily absorbs flavours from spices and ingredients, making it useful for both sweet and savoury dishes." - - - Now, sago pearls are made from the pith from tropical palm trees vs tapioca pearls are made from the cassava plant. - - I'm reading they are often interchangeable in recipes but have distinctly different flavors & textures. My question is. which one do I actually want to use in this recipe sago or tapioca and which size do you use. Sago has 2 sizes, small & large AND tapioca size can range 1mm - 10mm.
Thank you for your time & if I missed all of this while reading your post, my sincere apologies. Lynne G - - -PS Can't give a rating, haven't made it, yet.
Archana Mundhe says
Hi Lynne! You are absolutely right. Sago and tapioca are technically different ingredients from different plants. However, in India, what we call Sabudana is tapioca pearls made from cassava root and not true sago from palm trees. The two have been used interchangeably for so long that the names have become muddled even in Indian grocery stores.
For this recipe, you want tapioca pearls, the kind labeled Sabudana at your Indian grocery store. They are always the right choice here.
For size — use the medium-sized pearls, roughly 2 to 3mm. These are the most common size found in Indian stores and give you that perfect soft, fluffy texture after soaking. The very small pearls can turn mushy, and the large ones take much longer to soak and can stay chewy in the center.
If you are shopping at an Indian grocery store, just ask for Sabudana, and you will get exactly what you need. Most mainstream grocery stores carry Bob’s Red Mill tapioca pearls, which also work well.
Hope this helps and I cannot wait to hear how the recipe turns out for you!
Lynne G. says
Thank you so much - -your answer has cleared my confusion. When this rain clears out, I'll be headed to the market!
Lynne G.
Lynne G. says
Thanks to your reply - to look for sabudana. I bought it last week & set it to soak overnight on Friday & made the thalipeeth on Saturday. They were easy to make, taste was something new, but good with a nice crunchy crust & they were strangely addictive, a good thing. They would be a fun family or friends group project to make & enjoy together, even if just served as a snack. Remember, 8 balls serve 4 (2 flatbread/pancakes each). Recipe may need adjusting to accommodate your group size.
Thank you for your help. Now, on to cottage cheese uttapam, wish me luck!
Lynne G.