Sabudana Thalipeeth recipe with step by step photos and video. Sabudana Thalipeeth is a savoury pancakes made with Sago pearls , spices , boiled potato , peanuts and flour ( any flour used for fasting).
As sabudana is full of carbohydrates and releases instant energy , it is widely used during Navratri fasting. Many delcious recipes from sabudana /sago pearls are made and are consumed for all nine days during Navratri as it keeps one full for longer.
Though we at home don’t have rituals of Navratri Fasting , I do make Sabudana during Navratri….., as all my neighbours and friends , fast during these days. To keep myself in the festive mode , I do follow all rituals of the region where I stay just to be one among them .
Sabudana has high starch and is full of carbohydrates only. There are no other much nutrients present in this tapioca / sago pearls . Hence to make it nutrient rich , it is always paired with milk, ghee, peanuts and dry fruits and nuts while making desserts . Also its for the same reason , peanuts are added to a savoury dishes to bring out a balance between carbs and protein. And served with curds ,which infact adds more taste to the dish ,when served together.
Pro Tips and Variations to make Sabudana Thalipeeth
- Soaking Sabudana : Sago pearls needs to be rinsed well for 3-4 times prior to soaking. And for every 1 cup sago pearls just 1/2 cup of water is sufficient . You need water just to immerse the sago.
- Soaking Hours : It takes 5 to 6 hours of time for sago pearls to absorb water completely. Sago pearls should be soft ,if it is hard then sprinkle 2-3 tbsp of water ,so that sago pearls absorbs water. If its is mushy , you may need to adjust it with little more flour for binding.
- Flour : Any flour used in fasting like Rajgira flour ( amranth flour) , Kuttu ki Atta ( Buckwheat flour) , singhara ki atta (water chestnut flour) can be used. Flour is used here just to bind everything together.
- Rolling : Dough will be sticky , hence you need to roll dough on a parchment paper . Grease hands and spread on parchment paper or if using rolling pin to roll the dough , then cover dough with one more parchment paper and roll into 5- 6 ” inch disc. make a hoel at centre for uniform cooking .
- Cookware : Nonstick Tawa is recomended, if using an stone/ iron griddle then make sure to drizzle some oil / ghee on tawa , before cooking sabudana thalipeeth.
Looking for more vrat / fasting recipes ? Then you may check this
- Sabudana Kichadi
- Sabudana Kheer
- Sabudana Upvas Chiwda
- Sabudana Vada
- Rajgira Halwa
- Dates Kheer
- Kaddu Halwa
- Kache Kele ka Tikki
RECIPE CARD FOR SABUDANA THALIPEETH
Sabudana Thalipeeth | Sago Pancakes
Ingredients
- 1 cup Sabudana / Sago pearls
- 1/2 cup Water , to soak
- 1/4 cup Singhara Atta / Waterchestnut Flour
- 1/2 cup Boiled Potato, mashed
- 1 Green Chilli , chopped
- 2 Tbsp Coriander leaves , chopped
- 1/2 cup Dry Roasted Peanuts , crushed
- 1 Tsp Jeera/ Cumin Powder
- 1 tsp Sendha Namak / Rock Salt or to taste
- 1/2 tsp Sugar or to taste , optional
- Peanut Oil or Clarified Butter fo roasting
Instructions
- Rinse well regular Sabudana / sago pearls well for 3 to 4 times .
- Soak sago pearls in ½ cup of water for 5 to 6 hours.
- After 6 hours , water will be completely absorbed by sabudana / sago pearls and will be soft to touch . In case if it is hard just sprinkle 2-3 tbsp of water and keep aside for 5 minutes.
- Transfer soaked sabudana pearls into a mixing bowl , add singhara atta , boiled potatoes, dry roasted crushed peanuts, cumin seeds , coriander leaves , green chillies, lime juice , salt and sugar.
- Mix well everything to make a dough.
- Grease hands and a parchment paper , take dough and spread on the parchment paper to a 5-6” inch disc with help of greased hands. If using rolling pin , cover dough with one more parchment paper and roll into a circle. Make a hole at centre of the rolled circle..
- Heat a non stick tawa , grease with oil/ ghee. Now place parchment paper with rolled sabudana dough , directly on tawa , remove parchment paper .
- Drizzle some oil around and at the centre .
- Cook on medium heat , when base turns firm , flip and cook on other side. Gently press and cook evenly , when both sides turns light golden in colour remove.
- Repeat the same steps for making sabudana thalipeeth with remaining dough.
- Serve Sabudana thalipeeth hot with coriander chutney and curds.
Video
Notes
- If sago pearls are more mushy after soaking , then add 2 or 3 Tbsp of flour to make them bind well.
- As this recipe is made exclusively for fasting , I have recommened peanut oil or Ghee for roasting , if you are making on non fasting day you can use any oil .
- Also Rock salt / sendha namak is used on fastong as it is in its unprocessed form but for non fasting days you can use table salt too.
Step by Step direction to make Sabudana Thalipeeth
Rinse well regular Sabudana / sago pearls well for 3 to 4 times .
Soak sago pearls in ½ cup of water just to immerse
Keep aside for 5 to 6 hours.
After 6 hours , water will be completely absorbed by sabudana / sago pearls and will be soft to touch . In case if it is hard just sprinkle 2-3 tbsp of water and keep aside for 5 minutes.
Transfer soaked sabudana pearls into a mixing bowl , add singhara atta , boiled potatoes, dry roasted crushed peanuts, cumin seeds , coriander leaves , green chillies, lime juice , salt and sugar.
Mix well everything to make a dough.
Grease hands and a parchment paper , take dough
and spread on the parchment paper to a 5-6” inch disc with help of greased hands. If using rolling pin , cover dough with one more parchment paper and roll into a circle. Make a hole at centre of the rolled circle..
Heat a non stick tawa , grease with oil/ ghee. Now place parchment paper with rolled sabudana dough , directly on tawa , remove parchment paper .
Drizzle some oil around and at the centre .
Cook on medium heat , when base turns firm , flip and cook on other side.
Gently press and cook evenly , when both sides turns light golden in colour remove.
Repeat the same steps for making sabudana thalipeeth with remaining dough. Serve Sabudana thalipeeth hot with coriander chutney and curds.
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