Sabudana Thalipith is a popular and nutritious flatbread made from sago pearls, specially prepared during Navratri Vrat (fasting) or other Hindu fasts. It is an excellent source of quick energy, thanks to the starch in the sago and potatoes, making it a filling and tasty alternative to heavy meals.1 It’s crispy on the outside, soft on the inside, and completely Falahari (fasting-compliant).
Here is the simple recipe to prepare this wonderful dish:
Ingredients You Will Need (Falahari)
| Ingredient |
Quantity |
Preparation Notes |
| Sabudana (Sago Pearls) |
1 cup |
Washed and soaked overnight (or for at least 5-6 hours) |
| Potatoes |
2 large |
Boiled, peeled, and mashed well |
| Groundnuts (Peanuts) |
1/2 cup |
Roasted, peeled, and coarsely crushed |
| Green Chilies |
2-3 |
Finely chopped (adjust to taste) |
| Cilantro (Coriander Leaves) |
2 tablespoons |
Finely chopped |
| Ginger |
1 teaspoon |
Grated (optional, but adds flavor) |
| Sendha Namak (Rock Salt) |
To taste |
Mandatory for fasting recipes |
| Oil/Ghee |
For cooking |
Groundnut oil or Ghee is preferred for fasting |
| Lemon Juice |
1 teaspoon |
Optional, for tanginess |
Step-by-Step Recipe Instructions
Step 1: Prepare the Sabudana
- Ensure your sabudana is properly soaked and drained. The pearls should be soft and easily mashable when pressed between your fingers.
Step 2: Prepare the Dough Mixture
- In a large mixing bowl, combine the soaked sabudana and the mashed potatoes.
- Add the crushed peanuts, chopped green chilies, grated ginger, and chopped cilantro.
- Sprinkle in the sendha namak and lemon juice (if using).
- Mix all the ingredients well to form a cohesive, smooth, and slightly sticky dough. Ensure there is no excess moisture; the mixture should be firm enough to shape.
Step 3: Shape the Thalipith
- Divide the dough mixture into 6-8 equal portions.
- Method A (Direct Shaping): Take a plastic sheet, parchment paper, or banana leaf and grease it lightly with oil. Place one dough ball on it. Gently pat and spread the dough with your fingers to form a flat, medium-sized circle (about 1/4 inch thick). Make a small hole in the center to help it cook evenly.
- Method B (Rolling): Lightly grease your palms and pat the dough ball into a round, flat shape.
Step 4: Cook the Thalipith
- Heat a flat non-stick pan or tawa over medium heat and lightly grease it with oil or ghee.
- Carefully lift the shaped thalipith (using the plastic sheet/paper if necessary) and place it on the hot tawa.
- Drizzle a little oil or ghee around the edges and into the center hole.
- Cook the thalipith on medium-low heat until the bottom is golden brown and crisp (approx. 4-5 minutes).
- Flip the thalipith and cook the other side until it is also golden brown and cooked through.2
Serving Suggestion
Serve the hot, crispy Sabudana Thalipith immediately with a side of chilled plain yogurt (Dahi) or a fresh Vrat green chutney made with cilantro, green chilies, and sendha namak. Enjoy this delicious, energy-boosting falahar!
