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Sabudana Thalipeeth/ Sago pancake
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Sabudana Thalipeeth/ Sago pancake

Sabudana thalipeeth/Sago pancake is made during fast. It is made with sabudana, boiled potato, sweet potato and roasted crushed peanuts. It is very quick, tasty and can be consumed even in regular breakfast, lunch or dinner. It is gluten free.
Course Breakfast, dinner, Snack, upwaas (fast)
Cuisine Indian, Maharastrian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 thalipeeth
Calories 301kcal

Ingredients

  • 250 g sabudana sago. I have used the mini sabudana available.
  • 1 cup Sweet potato grated and water squeezed. I have used the orange sweet potato as i like the taste and colour of it. You can use the white potato.
  • small potato boiled and mashed
  • 1 tbsp cumin seeds
  • 1/2 cup coriander washed and chopped
  • 1/2 cup peanut roasted and crushed
  • 1 tbsp ginger chili paste or as per taste.
  • 1 tbsp curry leaves washed and chopped finely
  • salt or (sindhav namak) as per taste
  • oil or ghee for making thalipeeth

Instructions

  • Wash the sabudana for 4-5 times till the water looks clear. Soak it in a flat vessel with just water filled on top. Excess water will make sabudana sticky while cooking. Cover and soak for 3-4 hours. (I have used mini sabudana and hence soaking time is less). The normal sabudana needs to soak overnight.
    Sabudana Thalipeeth/ Sago pancake
  • The water will be absorbed and sabudana will be soft and dry.
    Sabudana Thalipeeth/ Sago pancake
  • In the same vessel add boiled and mashed potato, grated and squeezed sweet potato, roasted and crushed peanuts, chopped coriander and curry leaves, cumin seeds, ginger and green chili paste and salt as per taste.
    Sabudana Thalipeeth/ Sago pancake
  • Mix them well with hands like dough.
    Sabudana Thalipeeth/ Sago pancake
  • Heat a non stick pan. Lower the heat. Take a good amount of mixture and with the fingers press it directly on the pan in a circle. Be careful while putting the mixture as the pan will be hot. With the finger make the hole in the center. This helps to cook the thalipeeth evenly and quick.
    Sabudana Thalipeeth/ Sago pancake
  • Drizzle oil or ghee on the side and in the hole. Cover the pan for 4-5 minutes and cook on medium heat.
    Sabudana Thalipeeth/ Sago pancake
  • Flip the thalipeeth gently. Cover and cook again for 2-3 minutes on other side.
    Sabudana Thalipeeth/ Sago pancake
  • Cook till done and golden spots appear. If your want more crispy then cook 2-3 minutes more after removing the lid.
    Sabudana Thalipeeth/ Sago pancake
  • Serve hot with curd or coriander peanut chutney.
    Sabudana Thalipeeth/ Sago pancake

Notes

The Sabudana should be washed 4-5 times or till the water comes out clear while washing. This will remove excess starch and will make sabudana less sticky.
While soaking sabudana soak it in a flat broad vessel with very little water on top. The sabudana will soak water and will become soft but not sticky. It will be still grainy.
Using sweet potato is optional. You can use only potato or raw banana.
Instead of pressing thalipeeth on the pan directly, you can first press it on the plastic sheet or butter paper and then flip it on the pan and cook.

Nutrition

Calories: 301kcal | Carbohydrates: 52g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 32mg | Potassium: 581mg | Fiber: 10g | Sugar: 3g | Vitamin A: 4250IU | Vitamin C: 18.2mg | Calcium: 130mg | Iron: 5.6mg