Sabudana Thalipeeth


  • Sabudana/sago/javarisi -1/2 cup
  • Potato -2 medium size or 1 big
  • Cumin seeds -1 tsp
  • Ginger -1 inch piece grated
  • Green chillies – 4
  • Coriander leaves finely chopped -1/4 cup
  • Oil -2 tsp
  • Salt needed


  1. Wash sabudana under running water until all the powdery substance goes off, then add 1/4 cup of water and leave it overnight. It does not matter if the sabudana is a little mushy for this recipe. In the morning fluff it with a fork, sprinkle little water and keep it aside for another half an hour. Make sure the sabudana is soft like cooked rice.
  2. Pressure cook potatoes until soft, peel the skin, grate it and keep it aside.
  3. Finely chop green chillies, coriander leaves and grate ginger. You can also grind ginger and green chillies to a paste.

How to Proceed

  1. In a bowl, mix together grated potato, cumin seeds, finely chopped coriander leaves, ginger, green chillies and salt needed. Make sure that there are not lumps.
  2. Add the soaked sabudana, 2 tsp oil and mix everything together well to form a dough. You can add a tbsp of water if the mixture is too dry. Check for salt.
  3. Wet your hands, take a ball of dough and spread it into a thin circle on a ziplock bag or any plastic sheet or even a banana leaf.
  4. Grease tawa with oil and heat it. Now transfer the prepared thalipeeth gently to the tawa, make 4-5 holes and drizzle oil around the thalipeeth and on the holes.
  5. Cook on low or meduim heat until it cook . Flip it over to the other side and cook both sides well until golden brown.
  6. Enjoy this very delicious dish hot with curd , any chutney of your choice or potato vegetable.