Sabudana Thalipeeth

Hey guys! This recipe is perfect for breakfast or dinner. Traditionally it can be made for fasting but I am making a few tweaks in the recipe so this recipe cannot be used for fasting but you can enjoy it on a normal day for breakfast. You can even use this as tiffin recipe for kids. So lets get cooking….


Sabudana/Sago/Tapioca pearls (white) – 1 and 1/2 cups

Roasted peanut powder (not too fine little coarse) – 1/2 cup

Rajgira/Amaranth flour – 1/2 cup

Ginger, garlic paste – 2 tsp

Kashmiri red chilli powder – 1 tsp

Roasted cumin powder – 1 tsp

Garam masala powder – 2 tsp

Amchur powder – 1 tsp

Grated cheese (processed) – 1 cube

Boiled potatoes – 2 medium sized

Finely chopped green chilly – 2 pieces

Finely chopped onion – 1 small size

Finely chopped coriander leaves – 1/4 cup

Powdered sugar – 1 tsp

Lemon juice – 1 tsp

Salt as per taste

Oil for greasing


1) Soak the sabudana for 4-5 hours.

2) In a big bowl take the potatoes and mash it. Now add all the remaining ingredients together and mix it well, Make it dough like. Grease it little with oil and cover and keep aside for 10 minutes.

3) Now grease your hands with oil and make roughly around 8 balls out of the dough. Usually the thalipeeth is flattened using the hands itself or place the ball in between a plastic sheet and roll it out (do not make it too thin nor too fat keep it medium roti size). I make it using the plastic sheet method or roll the ball in the rajgira four and roll it out using a roller on steel plate. If your using the hands apply some flour on the steel plate and flatten it slowly by applying flour on top also.

4) Once the thalipeeth is ready cook it on both sides by applying oil on a non stick tawa till golden brown on both sides like a paratha.

5) Serve hot with curd or pudina chutney or with some chopped tomatoes and capsicum (lightly seasoned with chat masala).

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva andNoor Anand Chawla in collaboration with RRE Studios.

48 responses to “Sabudana Thalipeeth”

  1. I’ve never had thalipeeth… is that the only name it goes by? Your recipe looks yummy n interesting but I am confused a little… sabudana/sago/tapioca… do these 3 mean the same cuz sabudana n sago are, but tapioca is a root vegetable right?


    • Sabudana is also known as tapioca pearls in many places. Thalipeeth is a traditional maharashtrian dish made using bhajinee flour which is a type of multigrain flour. There are many types of thalipeeth made. Sabudana thalipeeth is one of the type. Try it out!


  2. Looks delicious. I have never tried making thalipeeth and I am sure going to try out your recipe. Thanks for sharing it.


    • Thank you so much .. for fasting you will have to avoid a few of the ingredients as this recipe is not for fasting but you can make a sabudana thalipeeth for fasting but this recipe specifically has many ingredients which you would not use for fast.


  3. As a south indian, I have never had Thalipeeth. I love sabu dana. We usually make kheer or upma, khichdi or vadas. This is a nice variation. Thanks for the recipe.


  4. I have never tried Thalipeeth but I love sabudana ki khichdi. This one looks tasty I’ll forward it to the cook of our house my sis law and I am sure it is going to be great.


  5. I haven’t tried Sabudana Thalipeeth yet. This looks tempting and I will give it a try, let’s see if it suits my half Bihari and half Kannadiga taste buds 🙂


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