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This sabuanda thalipeeth is also called as upvasache thalipeeth or farali thalipeeth. These are made mostly during Navratri, Ekadashi, Mahashivratri and Sankashthi.
At home our basic upvas delicacy includes sabudana khichadi, ratalyacha kees (grated sweet potatoes / shakarkand upma), ratalyachi bhaji (sweet potato sabji), farali pattice mostly made during Ekadashi or Navratri, we often like to make this sabudana thalipeeth instead.
This thalipeeth / flatbread is made using soaked sago pearls along with boiled potatoes, herbs and peanut powder. This is a no onion no garlic satvik recipe.
Sabudana thalipeeth is mostly served along with curds or coconut chutney.
These upvasache thalipeeth turns out crispy and soft. Apart from these thalipeeth, we also make sabudana vada which are deep-fried balls made using the same ingredients.
So when you don’t want to eat deep-fried sabudana vadas, these thalipeeth come in handy. Made with less amount of ghee they make a perfect filling snack when fasting.
You don’t need to be on fast to enjoy this delicious thalipeeth. At home once every fortnight we make this thalipeeth and serve it with cucumber raita or coconut chutney.
These thalipeeth are hit with kids too. I remember, as a kid, I used to love this sabudana thailpeeth served along with tomato ketchup.
Thalipeeth is a delicacy from the west coast of India, especially from Maharashtra and Karnataka.
This very popular dish can also be served as a light meal for dinner as it keeps you full for a long time.
Normally boiled and mashed potatoes are used which helps in binding the thalipeeth well. I have added a tablespoon of sweet potato here as well just to increase the nutritional value. It is totally optional.
Many times flours like rajgira flour, sabudana flour is added which helps in binding as well as gives extra crispness to this thalipeeth. I have not added it here but you can add it if you like.
To make this simple and easy sabudana thalipeeth, soaked sabudana (tapioca pearls) are mixed along with boiled and mashed potatoes, sweet potatoes along with herbs such as green chillies and cumin seeds which impart a nice flavour to this thalipeeth.
Grounded roasted peanut powder is added which gives a nice texture and crunch to this sabudana thalipeeth along with salt. Some like to use sendha namak (pink salt), especially for upvas / vrat / fasting. However, I have added normal table salt for seasoning.
After adding all the ingredients, soft dough is made without using water which is then patted into a circle and shallow fried on tava (skillet).
This farali thalipeeth is best when served hot.
Do try this during fasting or for regular breakfast or as an evening snack. You are going to love it.
Soaked Sabudana (sago/tapioca pearls): I have used sabudana (tapioca pearls) that I soaked overnight.
Boiled Sweet Potato: Just to enhance the nutritional value, I have added mashed and peeled sweet potato. (optional)
Boiled potato: I have used 2 medium-sized boiled potatoes
Herbs: I coarsely crushed green chillies and cumin seeds and added them to thalipeeth batter, It gives a nice flavour to this flatbread.
Seasoning: I have used normal table salt. You can use sendha namak too.
Peanut Powder: I have used coarsely crushed roasted peanut powder which adds a nice crunch to this thalipeeth. (Click here to know How to make roasted peanut powder at home).
Ghee: I have used ghee here for roasting thalipeeth. If you want a vegan version, just replace ghee with oil.
Let’s see how to make sabudana thalipeeth / upvasache thalipeeth / farali thalipeeth with simple basic ingredients in your home kitchen.
- 2 cups Soaked sabudana (tapioca pearl, sago pearls)
- 1 tablespoon mashed sweet potato
- 2 Potatoes boiled and mashed
- 2 Green chillies
- 1 teaspoon Jeera (cumin seeds)
- 1/2 inch Ginger
- 2 tablespoons Roasted peanut powder
- Salt to taste
- Ghee to cook thalipeeth
Soaking of Sabudana:
- Wash sabudana in water and soak overnight or for 5-6 hours.
- Once soaked, check if you can easily mash sabudana between your fingers, it shouldn’t be hard. See (How to soak sabudana (tapioca) perfectly)
- Our soaked sabudana is ready.
Preparation of Thalipeeth
- Coarsely grind cumin seeds (jeera), green chillies and ginger.
- In a mixing bowl, add sabudana, boiled and mashed sweet potato, boiled and mashed regular potatoes, cumin-chilli-ginger paste, roasted peanut powder and salt.
- Knead well and make a soft dough. The dough should be easily pliable.
- Also check out these delicious upvas recipes – sabudana khichadi, ratalyacha kees (grated sweet potatoes / shakarkand upma), ratalyachi bhaji (sweet potato sabji), farali pattice
- Grease, tava (skillet) with ghee, take a ball size of sabudana mixture and pat into a circle, shape thalipeeth using your fingers.
- Make holes so that thalipeeth cooks evenly.
- Pour ghee in the holes and around thalipeeth.
- Cover and cook thalipeeth on low flame for about 4-5 minutes till it turns golden brown from the bottom.
- Flip and let it cook from another side too.
- Make remaining thalipeeth in the same manner.
- Sabudana thalipeeth is ready.
- Serve hot with curds.
Watch Recipe Video
Instead of directly placing thalipeeth on tava, you can use grease a parchment sheet.
Wet your palm with water. Take a ball size of thalipeeth dough and pat it into a circle. Press it gently using your fingers.
Lift the parchment paper and transfer thalipeeth onto the hot skillet.
Place thalipeeth on the tava (skillet). Remove parchment paper gently.
If you feel the batter is falling apart due to less moisture, add a tablespoon of sabudana flour or rajgira flour.
You can also add coriander leaves if you are not making it for fast. You can also add red chilli powder instead of green chillies when not making for fast.