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Sabudana Thalipeeth

Sabudana Thalipeeth

Gluten free and Vegan Sabudana Thalipeeth or Sago/Tapioca Flatbread made for fasting days.
5 from 10 votes
Prep Time 10 mins
Cook Time 15 mins
Sabudana Soaking Time 6 hrs
Course Breakfast, Main
Cuisine Indian, Maharastrian
Servings 6 Mini Thalipeeth


  • Griddle
  • Mixing Bowl
  • Ladle


  • 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)


Keyword Gluten-free, Recipes for fasting, Recipes with Sabudana, Vegan Recipes
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