Sabudana thalipeeth recipe

रेसिपी को हिन्दी में पढ़े

Sabudana thalipeeth recipe – a popular Maharashtrian snack recipe made during vrat, upwas or fasting.

Sabudana thalipeeth recipe | vrat ka khana | Fasting, vrat recipe

It is made from tapioca pearls. They are soaked and drained well. Then boiled mashed potato is added. Also crushed peanuts and few spices are added. Then rolled into a circle and shallow fried on tawa. It is that simple to make.

Sabudana is widely consumed during the fasting days. My family loves any kinds of dish made from sabudana. So I do make many different dishes as mentioned above.

Ingredients needed in making thalipeeth are same as sabudana vadas. But texture and taste is totally different.

If making this on vrat, serve with aloo ki sabzi or farali kadhi. It will make the filling meal.

Check out more sabudana recipes
Sabudana Vada  //  Sabudana khichdi  //  Sabudana kheer  //  sabudana tikki  //  sabudana dosa


How to make sabudana thalipeeth (Step by Step Recipe with Photos):


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1) Wash sabudana under running cold water till water runs clear. Soak the sabudana in enough water for 2-3 hours or overnight according to your sabudana type. there are so many different varieties of sabudana available in market. Some requires 2-3 hours soaking and some require 8 hours of soaking. So experiment with your sabudana and decide soaking time. Mine needed 5 hours soaking. TIP: Always use shallow bowl to soak sabudana. Never use deep bowl. Add enough water up to just 1 ½ inches above the sabudana.
Sabudana Soaking in the water

2) After it get soaked, sabudana will swells up almost all the water and they will becomes almost triple in size.
Soaked Sabudana overnight

3) Drain any excess water from it using strainer. Let it drain at least 10 minutes. This is very important step to avoid stickiness of sabudana.
Draining Soaked sabudana

4) Let’s check sabudana if it is soaked properly or not. When you press one soaked pearl between your finger and thumb, it should mash very easily without any effort.
Checking Sabudana soaked properly

5) Take all drained sabudana, mashed potato, crushed peanuts, green chili, coriander leaves, cumin seeds, salt, sugar and lemon juice in a bowl.
Sabudana thalipeeth recipe | vrat ka khana | Fasting, vrat recipe

6) Mix them well and make dough like ball. If it is too soft then you can add any fasting flour (rajgira flour or Shingara flour or sama flour).
Sabudana thalipeeth recipe | vrat ka khana | Fasting, vrat recipe

7) Divide it into 4 equal parts. And make a smooth ball using your palms. Take a piece of aluminum foil or plastic, grease it with oil and put that ball on top of it. And also heat the pan on medium heat for pan frying the thalipeeth.
Sabudana thalipeeth recipe | vrat ka khana | Fasting, vrat recipe

8) While pan is heating, make 4 inch diameter thalipeeth by pressing the ball with your hand. Keep sealing the edges as you press if it breaks. And also make about quarter inch hole in the center with the help of your finger.
Sabudana thalipeeth recipe | vrat ka khana | Fasting, vrat recipe

9) Once pan is hot, drizzle some oil in the pan. Carefully take thalipeeth in your hand with the help of foil and put it in the pan.
Sabudana thalipeeth recipe | vrat ka khana | Fasting, vrat recipe

10) Let it brown on bottom side, drizzle some more oil on top of the thalipeeth and then flip it. Also cook on other side till it becomes golden brown.
Sabudana thalipeeth recipe | vrat ka khana | Fasting, vrat recipe

Remove it from the pan and repeat the same process to make remaining thalipeeth.

Serving suggestions: If making this on vrat, serve sabudana thalipeeth with farali kadhi or dahi aloo or farali chutney. Here I have served with ketchup because I made this on regular day. Ketchup is not considered as a fasting food.

Sabudana thalipeeth recipe | vrat ka khana | Fasting, vrat recipe

Sabudana thalipeeth recipe | vrat ka khana | Fasting, vrat recipe
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Sabudana thalipeeth recipe (How to make Sabudana Thalipeeth Recipe)

US measuring cups are used (1 cup = 240 ml)
Course Snack
Cuisine Indian, Maharashtrian
Prep Time 8 hours
Cook Time 20 minutes
Total Time 8 hours 20 minutes
Yield 4 no (about 4-5 inch diameter)
Author Kanan

Ingredients (1 cup = 240 ml)

  • ½ cup Sabudana (Sago or Tapioca pearls)
  • cup Potatoes tightly packed, boiled, peeled and mashed
  • ¼ cup Peanuts Roasted and Roughly crushed
  • 2 Green chilies chopped finely
  • 2 tablespoons Cilantro or coriander leaves chopped
  • 1 ½ teaspoon Cumin seeds
  • 1 ½ teaspoon Lemon juice
  • ½ teaspoon Sugar
  • Rock salt (Sendha namak) to taste
  • Peanut oil to cook the thalipeeth

Instructions

Preparation:

  1. Wash sabudana under running cold water till water runs clear.
  2. Soak the sabudana in enough water for 2-3 hours or overnight according to your sabudana type. there are so many different varieties of sabudana available in market. Some requires 2-3 hours soaking and some require 8 hours of soaking. So experiment with your sabudana and decide soaking time. Add juts enough water up to just 1 ½ inches above the sabudana.
  3. After it get soaked, sabudana will swells up almost all the water and they will becomes almost triple in size.
  4. Drain any excess water from it using strainer. Let it drain at least 10 minutes.

Making sabudana thalipeeth recipe:

  1. Take all drained sabudana, mashed potato, crushed peanuts, green chili, coriander leaves, cumin seeds, salt, sugar and lemon juice in a bowl.
  2. Mix them well and make dough like ball. If it is too soft then you can add any fasting flour (rajgira flour or Shingara flour or sama flour).
  3. Divide it into 4 equal parts. And make a smooth ball using your palms.
  4. Take a piece of aluminum foil or plastic, grease it with oil and put that ball on top of it.
  5. And also heat the pan on medium heat for pan frying the thalipeeth.
  6. While pan is heating, make 4 inch diameter thalipeeth by pressing the ball with your hand. Keep sealing the edges as you press if it breaks.
  7. And also make about quarter inch hole in the center with the help of your finger.
  8. Once pan is hot, drizzle some oil in the pan.
  9. Carefully take thalipeeth in your hand with the help of foil and put it in the pan.
  10. Let it brown on bottom side, drizzle some more oil on top of the thalipeeth and then flip it.
  11. Also cook on other side till it becomes golden brown.
  12. Remove it from the pan and repeat the same process for rest

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