Sabudana thalipeeth is a delicious and crispy flatbread made with sabudana or tapioca pearls from Maharastra. 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 it easily at home.
Servings: 12 sabudana thalipeeth
- 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.
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.
Serving: 12thalipeeth | Calories: 82kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg