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.
Prep Time5 minutesmins
Cook Time30 minutesmins
Course: Breakfast, Snack
Cuisine: Indian
Servings: 6thalipeeth
Calories: 250kcal
Author: Preeti
Equipment
Tawa (Griddle)
Ingredients
1cupsabudana(Sago/Tapioca pearls)
1cupmashed potatoesor 2 medium size potatoes (boiled, peeled & grated)
¼cuppeanuts
2green chiliesfinely chopped (not spicy)
1-inchgingerfinely chopped
1teaspooncumin
¼cupchopped coriander leaves
½teaspoonred chili powder (optional)
salt to tasteuse sendha namak, if making it during fasting
¼teaspoonsugar (optional)
Instructions
Soaking the sabudana
Rinse the sabudana 2-3 times with water until clear water appears.
Add 1 cup water, cover it & soak the sabudana overnight. The level of water should be ¼ th inch above it.
In the morning, sabudana will absorb all the water & puffs up. Cover & keep it aside.
Roasting the peanuts
Roast the peanuts on low flame, stir continuously to avoid burning. Peanuts start to pop & some black spots appear on it. Switch off the flame.
Let it cool down completely. Remove the skin of peanuts.
Crush it slightly. You need a coarse powder. Keep it aside.
Making the sabudana thalipeeth
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.
Slightly mash the mixture while mixing it. Keep it aside.
Apply ghee or clarified butter on a butter (parchment) paper.
Take out a small portion of the prepared sabudana mix & place it over the butter paper.
Apply ghee on another butter paper & place it over the first butter paper.
Pat it gently & spread the mixture in round shape.
Remove the butter paper on the top.
Make a small hole in the middle of the sabudana thalipeeth. It is ready to fry.
Heat a tawa (griddle) or a pan. Grease it with little oil.
Carefully transfer prepared thalipeeth over a hot tava.
Remove the butter paper from the other side too.
Drizzle some oil on the top & fry it from all the sides
Cover & cook for 2-3 minutes.
Flip & fry on the other side too.
Sabudana thalipeeth is ready.
Serve sabudana thalipeeth hot with coconut chutney.
Video
Notes
Soak the sabudana perfectly.
Do not overcook the potatoes. Thalipeeth mixture will be sticky if the boiled potatoes are overcooked.
Use sendha namak instead of normal salt, if making it during fasting.
Apply little oil to your palms before handling the thalipeeth mixture.
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).
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.
Serve hot to enjoy the crispy thalipeeth. After some time it will not remain that crisp.
Sabudana needs to be cooked well. If not cooked properly then it can create digestion problems.
After cooking, the sabudana becomes transparent. It is an indication that sabudana is cooked well.
Serve hot to enjoy the crispy exterior. It becomes soft after sometime.
Ingredients to make coconut chutney: 1 cup scrapped coconut, 1 teaspoon cumin ¼ teaspoon coriander leaves, 2 green chilies (roasted) & salt to taste. Grind all the ingredients with little water. Coconut chutney is ready.