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Sabudana Thalipeeth

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Adjust Servings:
¾ cup sabudana
water for soaking
2 potatoes – boiled and peeled
½ cup peanuts – roasted, deskinned, and coarsely crushed
2 green chilies – finely chopped
a few coriander leaves – finely chopped
¾ tsp cumin seeds
salt to taste
powdered rock salt for upvas
oil/ghee for roasting

Nutritional information

106.8 g
42.67 g
49.59 g
791 mg
0 mg

Sabudana Thalipeeth

  • Veg
  • 20 mins
  • Serves 2
  • Easy



Sabudana thalipeeth is a type of multigrain pancake that is popular in Western India. The dough is made from a particular flour known as, bhajanee, which is made from roasted grains, legumes, and spices like, rice, bajra, wheat, jowar, coriander, and cumin. This sabudana thalipeeth version calls for the use of tapioca (sabudana) which gives it a bit more flavor than some other variations. Although this is a traditional winter festival food, you can eat it at any time during any season.

Health Benefits

One of the primary ingredients in sabudana thalipeeth is potatoes. Potatoes have a long culinary history where they seem to fluctuate between being considered healthy and unhealthy. How healthy a potato is depends on how you prepare it. If you slice it up, deep fry it, and cover it in salt, it won’t be too healthy. But if you prepare it in sabudana thalipeeth it will improve your digestion, reduce your LDL cholesterol levels, boost your heart health, and even protect your body from polyps.

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How to make Sabudana Thalipeeth

  • Pour the sabudana into a large bowl.
    • Soak water overnight or for at least 8 hours.
    • Drain the water completely.
    • Rinse the sabudana with fresh water 3-4 times or until the water runs clean.
    • Set aside in a colander for 30 minutes.
  • Mash two boiled potatoes.
    • Add the peanuts, chilli, and coriander leaves, cumin seeds, and salt to taste.
  • Mash well with your hand to form a non-sticky dough.
  • Take a small ball of dough and begin patting it over oiled butter paper, a plastic sheet, or banana leaf.
    • Note: Make sure to make the dough as thin as possible.
    • Note: Dip your hand in water so that you can spread easily and avoid from having cracks.
  • Make a hole in the center so that thalipeeth can easily absorb the oil and cook quickly.
  • Grease the tava with oil and gently drop the sheet upside down over the hot griddle.
    • Wait a few seconds.
    • Peel off the sheet slowly without breaking the thalipeeth.
    • Smear some oil over the thalipeeth and cook at a medium temperature.
    • Flip over and cook both sides.


There is a version of thalipeeth that is made using watermelon rinds.

Rajma Pulao
Sev Mamra
Rajma Pulao
Sev Mamra

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