Sabudana Thalipeeth Recipe | Sabudana Thalipeeth

sabudana thalipeeth recipe

The sabudana thalipeeth recipe would take the first spot in your list of dishes, you would like to make, on a vrat or fasting day. The reason? This thalipeeth is a traditional choice to break the fast. More importantly, this food is said to be good for the health, thanks to the sabudana. What's more, the sabudana thalipeeth is tasty and is easy to make.

Want to try something different for the breakfast? Try this thalipeeth as, in general, it is liked by everyone.

A bright spot of the sabudana thalipeeth recipe is it needs only the common ingredients you would use in everyday cooking.

Food Fact
Hemoglobin is made by iron in the body.1

Sabudana or sago has 1.58 milligrams of iron per 100 grams of sabudana.2

In addition to the sabudana, which is also known by such names as sago, tapioca, saggubiyyam, sabakki, the other items of this recipe that add to the health value of the thalipeeth are: curry leaves, ginger and groundnuts.

Here is another highlight of the sabudana thalipeeth recipe: you do not need a side dish. Just use a generous amount of home-made ghee and savor this food. This combination is sure to delight your your taste buds!

Should you, however, want to make a side dish, coconut chutney, curry leaves chutney or pudina chutney are some of the fine choices.

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Servings: 5-6 thalipeeths


1. Sabudana / sago / sabut dana / javvarisi / sabakki / saggubiyyam / seeme akki 1/4 cup
2. Potato, medium, cooked, 1
3. Groundnuts / peanuts 1 tablespoon
4. Jeera / cumin 1/4 teaspoon
5. Green chilies 1 or to taste
6. Coriander leaves
7. Curry leaves, chopped 1 sprig
8. Ginger, chopped, 1/4 teaspoon
9. Coconut gratings 1 tablespoon
10. Sendha namak / salt to taste
11. Ghee or oil to cook

How to make Sabudana Thalipeeth?

1. Wash sabudana 2-3 times or till the water is clear.

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Add about 1 cup of water.

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Soak the sabudana over-night or for 5-6 hours or till the sabudana becomes soft.

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Strain the excess water.

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2. Dry roast the jeera till it becomes hot. Keep aside.

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Dry fry the groundnuts till these crackle and get some brown spots.

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Powder the nuts coarsely, using a pestal or mixer.

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3. Peel the skin of cooked potato.

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Grate or mash the potato.

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4. Add jeera, coriander leaves, chilies and coconut to a mixer jar.

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Grind to a coarse mixture without adding water.

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5. Mix all the ingredients, except oil, and make the dough.

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If the dough becomes hard sprinkle little water and knead.

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6. Make lemon sized balls from the dough.

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7. Heat a chapati or dosa tawa.

Coat with a few drops of oil / ghee.

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8. Coat a plastic paper or holige paper or aluminum foil with little oil.

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9. Wet your hand.

Place a dough ball on the paper.

Flatten the ball to make a small size poori of desired thickness.

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Make 3-4 raw thalipeeths, so you can cook all of them at a time.

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10. Place the raw thalipeeths on the tawa.

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Sprinkle few drops of oil on each thalipeeth.

Flip each thalipeeth when its color changes.

Sprinkle few drops of oil on each thalipeeth.

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Cook till both the sides turn to golden brown.

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11. Sabudana thalipeeth is ready.

sabudana thalipeeth recipe final

TIPS Sabudana Thalipeeth Recipe
1. Ensure the sabudana is soaked well:

Pick several sabudana grains, one at a time
Press it between your fingers. If most or all of these are soft, the sabudana is soaked well. Otherwise, soak for some more time and test again.
2. Add a few drops of lemon juice while making the dough, if you like the thalipeeths to have a tangy taste.