Sago thalipeeth for vrat: Sago or Sabudana thalipeeth is a simple, light Maharashtrian fasting dish made with tapioca pearls, boiled potato, crushed peanuts, and spices.
It is a much-loved recipe from Maharashtra. However, the simplicity of the dish makes it a popular choice for breakfast, and lunch all over India. In many parts it is also called sabudana roti
Sago or sabudana or tapioca pearl is widely consumed during fasting(upvaas/vrat) days in India. It is a gluten-free, non-grain food and is a great source of energy, that keeps someone energized for a longer time.
People who keep fasting, usually eat satvik food, made without grains, onion, and garlic. In some parts, people don't even consume regular salt. They use rock salt or sendha namak instead. Though I don't keep fasting. But I love this in my breakfast.
Serving Suggestions
This sago thalipeeth is an ideal breakfast dish and could be served as a breakfast, after school snack, lunch or packed in the lunch box as well.
If making for vrat, then serve this thalipeeth along with any vrat chutney, raita or any vrat side dish of choice. It pairs well with plain curd as well. Here I have paired this with green chutney and tomato ketchup. As I have made this for my breakfast.
Instructions
- Soak the sabudana in enough water for 8-9 hours or overnight. They must be soft.
- Rinses the sabudana well in running water until the water runs clear. Drain really well to get rid of any excess water. Make sure there is no moisture left.
- Take the soaked, drained sabudana in a bowl.
- Add the mashed potatoes.
- Also add finely chopped coriander, curry leaves. green chili, roasted peanuts, and salt.
- Furthermore, add lime juice to the sabudana mixture.
- Mash everything well with your hand to make like a dough. The dough should be non-sticky.
- Take a small portion from the dough and start gently pressing it over a butter paper or banana leaf to make a flat, thin, crack-free round shape. If it sticks, spread a few drops of oil. Make a hole in the center to make it cook faster.
- Heat a tawa or pan. Grease oil and gently place the butter paper upside down on the hot pan. Then slowly peel off the sheet.
- Add a dash of oil and cook over medium flame until golden brown spots appear on both sides. Repeat the steps until all done.
- Serve sabudana thalipeeth hot with your choice of side dish.
Few more fasting recipes you can check:
If you try this recipe, please leave a feedback and rating.
Recipe
Recipe
Sago Thalipeeth For Vrat | Sabudana Thalipeeth
Equipment
-
Pan
Ingredients
- ½ cup sago or sabudana or tapioca pearls
- Water for soaking
- 1 medium or large potato boiled, peeled and mashed
- ½ teaspoon dry roasted cumin seeds jeera
- 2-3 tablespoon peanuts roasted and crushed (moongphali)
- 2 tablespoon coriander leaves finely chopped (dhania patta)
- 1 tablespoon curry leaves finely chopped (curry patta)
- ½ teaspoon green chili finely chopped
- ½ teaspoon lime juice
- salt as required or ground rock salt
- oil or ghee as required for roasting
Instructions
Preparing Sabudana for Thalipeeth
-
Soak the sago in enough water for 8-9 hours or overnight. They must be soft.
-
Rinses the sago well in running water until the water runs clear.
-
Drain them really well to get rid of any excess water. Make sure there is no moisture left.
Making Sabudana Thalipeeth
-
Take the soaked, drained sabudana in a bowl.
-
Add the mashed potatoes.
-
Also add finely chopped coriander, curry leaves. green chili, roasted peanuts, and salt.
-
Furthermore, add lime juice to the sago mixture.
-
Mash everything well with your hand to make like a dough. The dough should be non-sticky.
-
Take a small portion from the dough and start gently pressing it over a butter paper or banana leaf to make a flat, thin, crack-free round shape. If it sticks, spread a few drops of oil. Make a hole in the center to make the cooking process faster.
-
Heat a tawa or pan. Grease oil and gently place the butter paper upside down on the hot pan. Then slowly peel off the sheet.
-
Add a dash of oil and cook over medium flame until golden brown spots appear on both sides. Repeat the steps until all done.
-
Serve sabudana thalipeeth hot with your choice of side dish.
Notes
There should not be any moisture left in the sabudana or else it will turn sticky.
Grated ginger could be used as well.
Adjust chili as per your taste buds.
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Lata Lala
Simple and much loved sabudanaa thalipeeth is favorite of every Mumabikar. An apt receipe for fasting and no grains used making this the most sought after receipe.
Geetanjali
Indeed it is 🙂 Thank you, Lata!
Pavani
Love this traditional dish - never made it myself though. Your recipe with detailed instructions and photos will be very helpful to make it. Thanks for sharing.
Geetanjali
Glad you like 🙂 Thank you!
Mayuri Patel
Sabudana or Sago Thalipeeth is what I love to make whenever I am fasting. Filling and tasty, its also not difficult to make at all.Tastes good with yogurt.
Geetanjali
Thank you 🙂
Shailender Sharma
Its been always seen use of Sabudana in many ways but never in roti. This is truly a great innovation and I loved it to the core.
Geetanjali
Thank you, Shailender 🙂
Sapna
Love this falari sago thalipeeth. So healthy and delicious, perfect for fasting or not fasting 😊
Geetanjali
Thank you, Sapna 🙂
Lathiya
The thalipeeth looks fabulous. This sounds healthy and delicious to have not only of vrat days but any day.
Geetanjali
Thanks, Lathiya 🙂
Geetha
Saabudana thalipeeth looks so delicious. It surely is a great dish to have as breakfast or as snack on any day. Love the addition of peanuts here.
Geetanjali
Thank you, Geetha 🙂