Sabudana Thalipeeth (perfect each time!)

Ingredients: (for 7 thalipeeth)

Sabudana/sago seeds/tapioca pearls (3/4 cup)

Boiled and grated potatoes (1 cup for soft thalipeeth/ ½ cup for firm thalipeeth)

Roasted Peanut powder (1/2 cup)

Ginger paste (2 tsp)

Salt (to taste)

Red Chili powder (to taste)

Green chilis/cilantro (optional)(your choice of herbs and spices)

Oil/ghee (as required)


  1. Soak sabudana in little water overnight or at least 3-4 hours.
  2. Drain thoroughly.
  3. In a mixing bowl add drained sabudana, grated potatoes, ginger paste, salt and herbs/spices of your choice.
  4. Knead to make a non-sticky dough.
  5. Make smooth balls of dough.
  6. Cut open a Ziploc bag to get a rectangular plastic sheet.
  7. Set the sheet on a rolling board and place a ballo of dough in center. Cover it with the second half of Ziploc.
  8. Press using your palm to spread it to a disc (not very thin, not very thick)
  9. Set a non-stick tawa/pan to heat at medium.
  10. Apply some oil at the center of tawa.
  11. Transfer the rolled disc from Ziploc on to the tawa.
  12. Cook on both sides till it becomes crisp and golden brown.

Serve hot with yogurt, raita, chutney, any curry of your choice or with tea/coffee.


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