Sabudana Thalipeet For Vrat / Upvas
Sabudana thalipeeth is a popular Indian flatbread made with sabudana pearls also known as sago pearls (tapioca pearls). This is a gluten-free, no onion no garlic, fasting /vrat /upvas recipe. In Marathi, we call it Sabudanyache thalipeeth which are usually made for breakfast or as a snack, especially during vrat / upvas (Fasting days).
Ingredients
- 2 cups Sabudana (Tapioca) / Sago, soaked
- 1/2 cup Mashed Potatoes
- 2 Green Chillies
- 1 teaspoon Jeera (Cumin Seeds)
- 1 inch Ginger
- 2 tablespoons Roasted Peanut Powder
- 1 teaspoon Sugar
- Salt to taste
- 3-4 tablespoons Ghee, to cook
Instructions
How To Soak Sabudana / Tapioca
- 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.
Making Sabudana 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.
- 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.
- Drizzle 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.
Notes
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.
