Sabudana Thalipeeth Recipe| How to make Sabudana Thalipith- Maharashtrian recipe

  • Servings : 3-4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 7:00 h

Sabudana Thalipeeth is made almost like the sabudana vada, same ingredients, but fried on a skillet instead of deep fried. If the sabudana gets too mushy to make a khichdi- make yourself a thalipeeth.

Again, one of my Mum’s recipes and my own favourite.


Sabudana- 2 cups

Potato – 1 boiled and mashed

Cumin seeds- 1 tsp

Green Chillies- very finely chopped

Baking soda- 1 pinch

Coriander Leaves- 4 tsp

Roasted peanut , coarsely powdered- 3/4 cup

Salt- to taste



1. Rinse the sabudana a few times and soak for one hour.

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2. Then, drain the water and leave the sabudana well-covered for about 4 to 6 hours, preferably overnight. My mom always left it overnight, with perfect results. I am forgetful, so I only remember a few hours before 🙂

3. Boil and coarsely mash the potato. Bits of potato in the thalipeeth really add to the flavour.
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4. Mix together the sabudana, cumin seeds, roasted peanut powder, mashed potato, baking soda, salt, coriander leaves and green chillies in a mixing bowl. Taste and adjust the salt. Add a few drops of water, if the mixture feels too dry.

5. Heat a skillet or non stick pan.

6. Take a small plastic bag/ ziploc. Wet the surface with water. Take a tennis ball sized ball from the mixture and flatten on the plastic. Wet your hands while doing this.

7. When the pan is hot, grease with oil and it is now time to put the thalipeeth on.Removing the thalipeeth from the plastic is not very difficult if you follow the process. SImply out your palm on it, flip over and slowly remove the plastic. Carefully pop onto the tawa.

8. With a spoon drizzle oil on all sides and and fry on both sides till nice and golden.

9. Serve hot with yogurt, chutney or tomato ketchup.

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Let me warn you- this is ADDICTIVE!

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