Sabudana Thalipeeth (Crispy, Flavorful, Perfect for Fasting Days)

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.