Sago Thalipeeth For Vrat| Sabudana Thalipeeth

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:

• Panchamrit Recipe
• Sabudana Pana

If you try this recipe, please leave a feedback and rating.

Print Recipe

5 from 8 votes

Sago Thalipeeth For Vrat | Sabudana Thalipeeth

Sago or Sabudana thalipeeth is a simple, light Maharashtrian fasting dish made with tapioca pearls, boiled potato, crushed peanuts, and spices. 

Prep Time7 mins

Cook Time30 mins

Total Time37 mins

Course Breakfast, Lunch, Snack

Cuisine Indian

Keyword Sabudana thalipeeth recipe, Sago thalipeeth recipe for vrat

Servings4 thalipeeth

Author Geetanjali

INGREDIENTS ( 1 CUP = 250 ML )

• ½ cup sago or sabudana or tapioca pearls
• Water for soaking
• 1 medium or large potato boiled, peeled and mashed
• ½ tsp dry roasted cumin seeds jeera
• 2-3 tbsp peanuts roasted and crushed (moongphali)
• 2 tbsp coriander leaves finely chopped (dhania patta)
• 1 tbsp curry leaves finely chopped (curry patta)
• ½ tsp green chili finely chopped
• ½ tsp 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

The soaking time depends on the type and quality of the tapioca pearl.

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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