Sabudana Thalipeeth (Upvasache Thalipeeth)

Sabudana thalipeeth recipe with step-by-step photos and a video. Sabudana thalipeeth is a popular Maharashtrian recipe that is prepared mostly during fasting or for breakfast. It is a soft pancake made with sabudana (tapioca pearls), mashed potatoes & peanuts. Vegan and Gluten-free recipe.

Sabudana Thalipeeth has a soft texture due to sabudana & a crunch coming from crushed peanuts. It is also known as "Upvasache Thalipeeth" in Marathi language as it is made mostly during Hindu fasting seasons like Shravan, Sankasti, and Navratri.

I love making sabudana khichdi & sabudana vada for fasting. The ingredients to make thalipeeth are the same. Only the difference is in the thalipeeth making process.

Here's why this recipe works?

1. The thalipeeth shaping process is made easy. If you are a beginner or never made the thalipeeth before then this recipe is for you. You can shape it perfectly on the butter paper first & then transfer it to the tava/pan.

Tips to make Sabudana Thalipeeth

1. Soak the sabudana perfectly.
2. Do not overcook the potatoes. Thalipeeth mixture will be sticky if the boiled potatoes are overcooked.
3. Use sendha namak instead of normal salt, if making it during fasting.
4. Apply little oil on your palms before handling the thalipeeth mixture.
5. Shape the thalipeeth on a butter paper first & then fry it. If you are making it for the first time then this helps to make perfect thalipeeth. Traditionally, it is directly shaped over the tava (iron griddle).
6. Making the hole in the center is the traditional way of shaping the thalipeeth. You can pour some oil in the center while cooking the thalipeeth.
7. Serve hot to enjoy the crispy thalipeeth. After some time it will not remain that crisp.

How to make sago thalipeeth

Preparations

Soaking the sabudana

1. Rinse the sabudana 2-3 times with water until clear water appears.
2. Add 1 cup of water, cover it & soak the sabudana overnight. The level of water should be ¼th inch above it.
3. In the morning, sabudana will absorb all the water & puffs up. Cover & keep it aside.

Roasting the peanuts

1. Roast the peanuts on low flame, and stir continuously to avoid burning. Peanuts start to pop & some black spots appear on them. Switch off the flame.
2. Let it cool down completely. Remove the skin of peanuts.
3. Crush it slightly. You need a coarse powder. Keep it aside.

Making sabudana thalipeeth

1. In a large mixing bowl take soaked sabudana, mashed potatoes, crushed peanuts, green chilies, ginger, cumin, chopped coriander leaves, red chili powder (optional), salt & sugar.
2. Slightly mash the mixture while mixing it. Keep it aside.
3. Apply ghee or clarified butter on butter (parchment) paper.
4. Take out a small portion of the prepared mix & place it over the butter paper.
5. Apply ghee on another butter paper & place it over the first butter paper.
6. Pat gently & spread the mixture in round shape.
7. Remove the top butter paper & make a small hole in the middle of thalipeeth.
8. It is ready to fry.
9. Heat a pan & grease it with little oil.
10. Carefully transfer thalipeeth over a hot tava.
11. Remove the butter paper from the other side too.
12. Drizzle some oil on the top & fry it from all the sides.
13. Cover & cook for 2-3 minutes.
14. Flip & fry on the other side too.
15. Sabudana thalipeeth is ready. Serve hot with coconut chutney or tomato sauce.

How to soak the sabudana perfectly?

1. Put the sabudana in a sieve & rinse it well until clear water appears. It will remove excess starch from sabudana.
2. Now soak it in water. The level of water should be just ¼ inch above the sabudana.
3. Better to soak the sabudana overnight. In the morning the sabudana puffs up & will absorb all the water.
4. Press the sabudana between thumb & the index finger. If it gets mashed easily then it is soaked well.

Serving suggestions

• Serve it hot with coconut chutney, and curd/yogurt. The recipe to make coconut chutney is in the recipe card notes.
• You can serve it for breakfast or as an evening snack with tomato ketchup.
• Serve it hot to enjoy the crispy exterior. Once it comes to room temperature it will become soft.

Storage suggestions

• Store the leftover sabudana thalipeeth mixture in an airtight container in the refrigerator. Stays good for 2 days.
• You can store the prepared thalipeeth in an airtight container at room temperature for 24 hours.