Sabudana Thalipeeth
Thalipeeth is a savoury dish from the western state of Maharashtra in India. It is traditionally made by combining flour, vegetables, and spices into a loose dough. The dough is ‘tapped’ on a pan/sheet, spread and pan-fried. Today, I am sharing the recipe for Sabudana Thalipeeth. Sabudana Thalipeeth uses Sago (called Sabudada in Hindi) as the main ingredient.
Sabudana/Sago are tapioca Pearls. They are made in food factories by a process in which freshly harvested tapioca roots are washed, peeled, and pureed. Then, the fibre and starch are separated. The starch is then converted to small ball-shaped pearls.
Sabudana Thalipeeth is a delicious and filling breakfast. It takes a little bit of planning, and the preparation can also take some time. So, it is ideal for a relaxed weekend breakfast.
Sabudana is quite popular in Maharashtra, and two of the most common dishes made with it are Sabudana Khichdi and Sabudana Vada.
Today’s recipe, Sabudana Thalipeeth, takes inspiration from the traditional thalipeeth made with jowar flour. This recipe combines Sago Pearls with boiled potatoes, peanut and sesame powder, and a few spices to make a loose dough. This dough is then tapped with wet hands on a greased silicon sheet and pan-fried. The recipe shows the process in detail.
If you are interested in other Thalipeeth recipes, check out the recipes for Ragi Thalipeeth, Jowar Thalipeeth and Bajra Thalipeeth.
Now, let’s start the recipe for Sabudana Thalipeeth:
Equipment Needed:
Ingredients for Sabudana Thalipeeth:
- 8 Medium-Sized Potatoes; Boiled and Peeled
- 1½ Cups Sabudana (Sago); soaked overnight in 2 cups of water
- 2 Medium-Sized Onions; Finely Chopped
- 3-4 Green Chillies; finely chopped
- 3-4 tbsp Finely Chopped Fresh Coriander Leaves
- 1 tbsp Cumin Seeds
- 1½ tsp Salt
- ½ Cup Roasted Peanut Powder
- ½ Cup Roasted Sesame Seed Powder
- 1½ tsp Roasted Cumin Powder
- 1½ tsp Kashmiri Red Chilli Powder
- Oil for pan frying
Method to make Sabudana Thalipeeth:
Mash the potatoes.
Combine them with soaked and drained sago.
Add cumin seeds, salt, green chillies, coriander, and onion.
Add peanut powder, sesame powder, red chilli powder, and cumin powder.
Mix everything well.
Brush oil on a silicon sheet. Place a portion of the mixture on it.
Wet your hands and use them to tap and spread the mixture in a circular shape.
Invert this on a greased, medium-hot pan.
Fry using oil. Serve with butter, pickle and yoghurt.
Here is the recipe in printable format:
Sabudana Thalippeth
Equipment
- Mixing bowl
- Silicon Sheet
- Silicon Brush
- Pan
- Spatula
- Knives and Cutting Board
Ingredients
- 8 Medium-Sized Potatoes; Boiled and Peeled
- 1½ Cups Sabudana (Sago); soaked overnight in 2 cups of water
- 2 Medium-Sized Onions; Finely Chopped
- 3-4 Green Chillies; finely chopped
- 3-4 tbsp Finely Chopped Fresh Coriander Leaves
- 1 tbsp Cumin Seeds
- 1½ tsp Salt
- ½ Cup Roasted Peanut Powder
- ½ Cup Roasted Sesame Seed Powder
- 1½ tsp Roasted Cumin Powder
- 1½ tsp Kashmiri Red Chilli Powder
- Oil for pan frying
Instructions
- Mash the potatoes.
- Combine them with soaked and drained sago.
- Add cumin seeds, salt, green chillies, chopped coriander and chopped onion.
- Add peanut powder, sesame powder, red chilli powder, cumin powder
- Mix everything well.
- Brush oil on a silicon sheet. Place a portion of the mixture on it.
- Use your hands to tap and spread the mixture in a circular shape.
- Invert this on a greased, medium-hot pan.
- Fry using oil.
- Serve with butter, pickle and yoghurt.
Check out other recipes from my kitchen here.
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