Thalipeeth is a common Maharashtrian breakfast dish.  Sabudana thalipeeth, a kind of pancake made with sabudana, potatoes, peanut powder and spices is mainly prepared during fasts.  But that should not stop you from making or eating  it, otherwise. The ingredients used for making this dish is the same as Sabudana Vadas and it even tastes like Sabudana Vadas.  However, Sabudana thalipeeth is the healthier variant considering the negligible amount of oil used in making them.  Let’s take a look at the recipe:


1 cup sago (sabudana )
2 large potatoes (aloo)
1 tbsp ginger and green chilly paste (adrak + hari mirch paste)
½ cup roasted and powdered peanuts (mungphali)
1 tbsp cumin seeds (jeera)
2 tbsp chopped fresh coriander (dhaniya)
Salt as per taste
Oil for cooking thalipeeth


  • Wash and soak sabudana in water for 4 to 5 hours or overnight. 
  • Boil the potatoes, peel and mash them.
  • Drain the water from sabudana.
  • In a mixing bowl, add the sabudana, mashed potatoes,  green chilly and ginger paste, cumin seeds, peanut powder, salt and coriander leaves.
  • Mix the entire mixture very well.
  • Take a portion of dough and with the help of your palm and fingers, make a small roti.  
  • Alternatively, you can place a small portion of the dough on a plastic sheet smeared with some oil, and use your finger tips to pat the dough into a flat shape.
  • Heat a pan. Place the thalipeeth on the pan.
  • Drizzle some oil on the edges of the thalipeeth.
  • Cook both the sides evenly till brown spots appear on the thalipeeth.
  • Serve hot with curds.

Note: In case, you do not eat ginger and coriander during fasts, you can skip them.





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