Maharashtra is the third largest state of India as per area, needless to say, it has been home to countless communities with varied food habits. From staunch vegetarians to hardcore meat-eaters, there’s food for everyone in Maharashtra, thanks to these communities that have made Maharashtra an exceptional food hub for foodies around the globe. Maharashtra’s proximity to the sea, also allowed many interesting food items to enter the region via trade. For instance, Tapioca, Sabudana or Sago. If we were to count some of our favourite Maharashtrian delicacies of all times, Sabudana khichdi, would most certainly be one of the top three. But did you know Sago, arrived in India only some 150 years ago from Singapore and Malaysia. That’s right, these starchy, white pearls are not native to India, and back in the day, they were considered very ‘exotic’. With the limitations in trade that took place post-second World War, India along with the rest of the world who was rather charmed by the pseudo-cereal set up their own units and plants to produce tapioca pearls. 

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And over the years, Sabudana became a common fixture in Maharashtrian homes. Since Sabudana is neither a grain nor a cereal, it is a perfect Satvik food to be included in Hindu fasting fare. So, you find it in some form or the other in a typical Navratri thali. Whether as Khichdi or Kheer, you know that Sabudana would always make up for a filling meal. The healthy carbs found in tapioca are a great source of energy. Sabudana is so versatile, they can also be used for breakfast. Sabudana Thalipeeth is a popular Maharashtrian breakfast that looks a lot like a Paratha and tastes like a crispy pancake.  

Thalipeeth can be of many kinds, and the Sabudana Thalipeeth is obviously a hit during the many vrats. But even on regular days, they could serve as a good breakfast option. It is easy, filling and loved by all age groups. To make this thalipeeth, you need to soak the sabudana pearls until they puff up. To check if they are soft and ready to use, try and mash a few using your fingers, if you are able to do that without any difficulty, they are good to be used.

Then take a large mixing bowl and add soaked sabudana, potatoes, cilantro, salt, green chili, peanuts, lime juice, sugar, rajgira atta, and cumin seeds. Blend together until you get a  paste that you can knead for making a dough. You need a soft and pliant dough. Use more water if your dough is stiff.  

Grease a parchment paper or banana leaf, keep it aside. Pull out small lemon sized balls from the dough, press it with your palms and shape it as a thalipeeth, about 5 inches in diameter. Place it on the grease parchment paper. Then, place the thalipeeth on the tawa and remove the parchment paper and let it roast. You need a parchment paper, because unlike regular atta, a combination of sabudana and rajgira atta cannot hold its shape so easily and breaks.  

Here’s the complete recipe of Sabudana Thalipeeth, try it soon and let us know how you liked it.