Gluten-free Sabudana Thalipeeth or Tapioca Flatbread recipe for fasting or light meal
Stepwise, easy Video for the first timers who want to learn How to make Thalipeeth–>CLICK HERE
Sabudana Thalipeeth is gluten-free flatbread made with soaked Tapioca Pearls. It is a Maharashtrian delicacy which is popular as a breakfast item and during the fasting days.
Nowadays, it is one of the favorite fasting dishes that is made not only by Maharashtrians but all the Indians all over the world. Thanks to the social media influence through which people are now getting introduced to not only regional cuisines but also the International ones.
Sabudana is a very handy ingredient that used especially during fasting days to make a variety of dishes. In Northern India, Navratri the nine day festival where many keep fasts. Mom used to make Kuttu ke Pakore, Poori, Sabudana Khichdi, Aloo aur Makhane Ka Raita and Makhana Kheer. When I moved to Mumbai, from my house help I learned how to make perfect Maharashtrian style Sabudana Vada(Deep Fried) and Sabudana Khichdi. She also showed me how to make Sabudana Thalipeeth for fasting, but after moving from Mumbai, I really never made it. My kids and hubby like Sabudana Vadas so most of the time I end up making these. Now with Air fryer , I can make guilt-free Sabudana Vadas in Air Fryer, in very less oil which taste as good as the deep fried Sabudana Vadas.
Farali Farmish(Fasting Feasts)
This week for the Foodie Bloghop theme, Kalyani from Sizzling Tastebuds, suggested that we all make dishes for fasting days. Since , the auspicious month of Shravan has started and many Indians keep fast on every Monday. I wanted to make something with Kuttu Ka Atta(Buckwheat flour) but since I had run out of it and it is not available in Indian store here, so decided to go with Sabudana Thalipeeth for the theme.
Meanwhile do check Kalyani’s space. She has a repository for gluten-free and vegan dishes with all the healthy ingredients. Checkout her nutritious Ragi Roti and these Flourless, Eggless Pecan Brownies
How to make Sabudana Thalipeeth
It had been a while since I had Sabudana Thalipeeth. While discussing for some another theme a few days back with my co-blogger friend Archana Sabudana Thalipeeth came up. She graciously shared her recipe with me. I followed her recipe, only I didn’t add coconut. Also I made mini sabudana thalipeeth that I easily made in my first trial.
Check Out Archana’s recipe here..
With the recipe ingredients I made about 6 mini Sabudana Thalipeeth. I had my fast today, so I made made some extra that me and hubby enjoyed with our tea with a yogurt mint dip. Kids too liked the pancake version of Sabudana Vada aas they called it. The ingredients are same as the Sabudana Vada, so you can now make not 1 but two different recipes using the same dough.
Soaked Sabudana— Wash sabudana multiple times and then soak it in just enough water for about 5-6 hrs or overnight. Before using, strain the water through a sieve, let it stand in sieve for a few mins, till most of the extra is drained.
Roasted Peanuts– You can roast peanuts, and then coarsely grind. You can deskin it, I used it just like that.
Boiled Potatoes– Potatoes are required for binding and to give volume and taste.
Cumin Seeds, Fresh Cilantro/Coriander, Ginger and Green Chillies, Sugar and Lemon juice– To enhance the taste.
Salt as per taste.
Detailed steps in recipe card and attached video(updating soon)
- Mixing Bowl
- 1 Cup Soaked Sabudana
- 1 Boiled Potato(medium size)
- ¼ Cup Coarsely Ground Roasted Peanuts deskinned
- 2-3 Green Chillies
- Small Ginger piece
- 4-5 Curry Leaves
- Handful of Coriander Leaves
- 1 tsp Cumin Seeds
- ½ tsp Raw Sugar/Jaggery Powder
- Salt to taste use Sendha Namak(for fasting)
- Ghee/Oil to fry thalipeeth
- Wash nicely Sabudana 2-3 times in tap water.
- Soak in sufficient water for about 5-6 hrs or overnight.
- When ready to make, drain water through a sieve, let sabudana stand in sieve for a while.
- Meanwhile finely chop coriander leaves, coarsely crush green chillies and ginger.
- Mash potato
- In a mixing bowl, add all the ingredients except oil/ghee sabudana, mashed potatoes, chopped coriander leaves, green chilli and ginger paste, sugar, salt, cumin seeds.
- Mix it very nicely. Make a non sticky dough. Use potato masher for fine dough.
- Heat a non-stick/cast iron griddle, apply ghee/oil on palms, then take some potion of dough, flatten it on your hand, then transfer it to griddle.
- Spread it lightly with a spoon for ease, if you are making it for the first time just like me.
- Make a hole in the center, which is the characteristic of Thalipeeth!
- Apply ghee/oil and cook it nicely from one side for about 2-3 mins.
- Then cook from the other side for another 2-3 mins.
- Apply more oil of you want.
- Serve hot with chutney of your choice.
- Alternatively, you can spread the dough on a butter paper and then transfer it gently on griddle. (Checkout the attached video)
Sabudana/Tapioca Pearls, Fresh Curry Leaves are available at all the Indian Grocery stores.
Do try this gluten-free vegan flatbread if you still haven’t tried it.Though it sounds difficult but it is quite easy to make. With the attached video, you can make it easily. If you like the video, do SUBSCRIBE to my Channel, and slo give your feedback and share it with your friends.
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