Sabudana Thalipeeth

Sabudana thalipeeth is a popular Maharashtrian snack recipe made during fasting, upwas or vrat.

Firstly, they are soaked and drained well, then boiled mashed potatoes are added also some spices and roasted crushed peanuts. Then rolled it into a circle and shallow fried. The way to make the mixture is same as sabudana vada.

I served this delicious dish with yogurt and chutney. Enjoy!!

Sabudana Thalipeeth

Prep time           : 10 minutes
Cooking time    : 30 minutes
Total time          : 40 minutes

Serves         : 2

Category    : Breakfast, Vrat (fasting) recipe
Cuisine       : Maharashtrian


1 Cup sabudana
2 Medium sized boiled and mashed potatoes
2 Green chilies chopped
1 Teaspoon chopped ginger
1 Teaspoon cumin seeds
1/4 Cup roasted peanuts
Oil for shallow frying
Salt to taste


  • Wash sabudana under running water till you get transparent water when rinsing. Soak them in enough water and leave it overnight.
  • The next day, fluff it with a fork, sprinkle little water and keep it aside for another half an hour. Make sure the sabudana is soft like cooked rice.
  • Pressure cook potato until soft. Peel off the skin and mash it well with out lumps.
  • Roast peanut on medium flame and remove the skin. Powder the roasted peanuts coarsely and keep it ready.
  • Finely chop green chilies, ginger and cilantro.


  • In a large bowl, mix together the mashed potato, cumin seeds, ginger, green chilies, finely chopped cilantro, coarsely ground peanuts and needed salt. Make sure that there are no lumps.
  • Add in the soaked sabudana and mix altogether well to form dough. Check for the salt.
  • Heat a non-stick frying pan, spread 1-2 tsps. of oil on the pan.
  • Apply oil on your palms, take some portions from the mixture and flatten it slightly with your palms and spread it into a thin circle on a zip lock bag.
  • Place the prepared thalipeeth gently on the frying pan, make a hole in the center and drizzle oil around the thalipeeth and on the hole.
  • Cook on low or medium heat until it starts browning. Flip it over to the other side and cook both sides well until golden brown.

Serve with yogurt or chutney.


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