Sabudana thalipeeth is a delicious and crispy flatbread made with sabudana or tapioca pearls from Maharastra cuisine. It is also popular in north Indian homes.
Vegan, gluten free and made with in 30 minutes, this dish is mainly prepared for fasting or vrat or upvas. Here is how to make sabudana thalipeeth it easily at home.
What Is Thalipeeth?
Thalipeeth is a popular savory flatbread made with various dry flours. This dish originates from Maharastra and there are many variations to this recipe.
Usually traditional thalipeeth is made with a special mix of various legumes like rice, bajra and select spices.
Here to make sabudana thalipeeth recipe you will need tapioca pearls, mashed potatoes, crushed roasted peanuts and few spices.
It is super easy to make sabudana thalipeeth with few tips and tricks. Unlike many recipes of sabudana thalipeeth, mine does not call for any flour as binding agent.
If you prep your tapioca pearls correctly, potatoes are more than enough for binding. However I have given the options so that beginners can also make this easily.
As there is no gluten in this mixture, shaping the thalipeeth takes some effort. You cannot roll it just like regular rotis.
I usually shape them with my fingers over a banana leaf or a piece of parchment. This way it is easy to invert and transfer the roti to the hot pan.
These thalipeeth taste so delicious, crispy and hearty when served warm. Whether or not you are fasting, these are delicious breakfast or snack to try!
This Sabudana Thalipeeth Is
Vegan, gluten free & suitable for fasting
Filling and nutritious
Wholesome meal for kids and adults
Easy and quick to make
Ready in 30 minutes
made with simple ingredients
Crispy delicious and hearty.
Sabudana– Tapioca or sago pearls are called sabudana in India. They are readily available in India and other Asian countries. In the Unites States you may find it in Indian stores or super markets.
In this recipe we are using regular sabudana and not the tiny ones. You have to soak the sabudana for 4-8 hours before cooking. Soaking has to be done properly, see notes for how to do it correctly.
Potatoes– Peeled, boiled or steamed and mashed. Mashed potatoes are for binding the sabudana thalipeeth mixture. You can also use sweet potatoes if you prefer.
Peanuts– Dry roasted and crushed peanuts are the main attraction for me in this recipe is peanuts. They make the thalipeeth super flavor and lends a crispy texture. Crushed peanuts also helps to remove the moisture from the mixture.
Spices & seasoning– Coriander leaves or cilantro leaves, green chilies , lemon juice and salt (sendha namak or rock salt if preparing for fasting)
How To Make Sabudana Thalipeeth Recipe
Pick and rinse the tapioca or sago pearls well for 2-3 times. Try to get rid of the starch as much as possible.
Now add sabudana to a wide bowl and add water just enough to cover all the pearls. Do not soak like chickpeas or other legumes. Set aside for 4-8 hours. Once soaked, drain any excess water and rinse once again. Soaking time for sabudana is crucial for this recipe.
Boil or steam the potatoes well and peel them. Mash the boiled peeled potatoes thoroughly.
Dry roast and coarsely grind the peanuts.
Making The Thalipeeth Recipe
First of all drain any excess water from soaked sabudana. To a large mixing bowl combine boiled peeled and mashed potato, soaked sabudana, crushed peanuts, finely chopped green chilies, finely chopped coriander leaves and salt to taste.
Mix well thoroughly. Add rice flour or water chestnut flour (singhade ka atta) only if the mixture is very loose. I have not added any.
After mixing thoroughly divide the dough into 12 big lemon sized balls. Spread few drops of oil in a piece of parchment sheet or banana leaf. Place the sabudana ball and spread into a thin circle with your hands. Make a hole in the center.
Heat a cast iron pan. Add 2 teaspoons peanut oil and spread well. Now place the parchment upside down, that is the shaped thalipeeth side down and remove the parchment slowly.
Cook the thalipeeth over medium heat for a minute. Now you will be able to flip easily.
Flip and cook the flatbread from both sides until the edges turn crispy and golden. Add some oil in the center and cook well. Finish off the remaining thalipeeth mixture in the same way. Serve sabudana thalipeeth warm.
Recipe Notes & Tips.
Soaking Sabudana– Soaking sabudana is a tricky step in sabudana snacks like vada, khichdi and this thalileepth.
If you soak in more water than required, sabudana pearls will absorb all the water and become very sticky unlike dried legumes. So here is how to soak sabudana properly.
Measure and rinse the sago pearls thoroughly changing water multiple times. This step is to remove the starch from sabudana which makes it sticky. Now place the sabudana in a wide bowl and add water just enough to soak al the pearls. Cover and set aside for 4-8 hours.
If your sago pearls are bigger they need more time for soaking.
To add flour or not for binding? Many sabudanana thalipeeth recipe calls for some flour as binding agent. Add flour only if your mixture is loose and you are able to form balls. Adding flour makes the thalipeeth somewhat dry.
If at all the mixture breaks and you are not able to spread it add 2-3 tablespoons of rice flour, wheat flour or any grain flour you prefer. Usually for fasting water chestnut flour is used in this recipe.
Make ahead instructions– This thalipeeth tastes best when served hot. However you can make the thalipeeth mixture well ahead and store for 2-3 days in refrigerator.
Frequently Asked Questions
Can I use sweet potatoes instead of potatoes?
Yes, you can easily replace potatoes with sweet potatoes, yam or even raw banana on this recipe.
Why is my sabudana thalipeeth breaking?
If the thalipeeth dough is very loose or crumbly they will break while rolling. If that happens just add some rice flour or water chestnut flour and bind the dough.
Can I use the same dough to make sabudana vada?
Yes, please follow the steps in this sabudana vada recipe.
Any ad-ins for this dish?
When you are making this sabudana thalipeeth on regular days that you can add finely chopped omions, green chilies or grated carrots to make it more delicious.
I hope you will try this easy sabudana thalipeeth recipe and enjoy as much as we did. Please give a star rating ★ in the recipe card below. Follow us on Pinterest , Instagram, Facebook for more recipes and ideas.
1 CUP = 250 ml
- 1 cup Tapioca sabudana
- 2 Potatoes Large, around 1/2 cup mashed potatoes
- 1/2 cup peanuts dry roasted and crushed in a food processor.
- 2 green chilies finely chopped
- 1/4 cup cilantro leaves finely chopped
- 2 teaspoons lime juice
- salt to taste
- oil as needed
- Pick and rinse the tapioca or sago pearls well for 2-3 times. Try to get rid of the starch as much as possible. Now add sabudana to a wide bowl and add water just enough to cover all the pearls. Do not soak like chickpeas or other legumes. Set aside for 4-8 hours. Once soaked, drain any excess water and rinse once again.
- Boil or steam , peel and mash the potatoes thoroughly.
- Combine mashed potatoes, drained sabudana and all the other ingredients in a big bowl.
- Mix well thoroughly. Add rice flour or water chestnut flour (singhade ka atta) only if the mixture is very loose. I have not added any.
- After mixing thoroughly divide the dough into 12 big lemon sized balls.
- Spread few drops of oil in a piece of parchment or banana leaf. Place the sabudana ball and spread into a thin circle with your fingers. Make a hole in the center.
- Heat a cast iron pan. Add 2 teaspoons oil and spread well. Now place the parchment upside down, that is the shaped thalipeeth side down and remove the parchment slowly.
- Cook the thalipeeth over medium heat for a minute. Now you will be able to flip easily. Flip and cook the flatbread from both sides until the edges turn crispy and golden. Add some oil in the center and cook well.
- Finish off the remaining thalipeeth mixture in the same way.. Serve sabudana thalipeeth warm.