Sabudana Thalipeeth: The One-Stop Solution During Fasting Days

Sabudana Thalipeeth, a savoury flatbread popular in the Western India, particularly Maharashtra. This dish made of sago (commonly known as sabudana) is a perfect satvik food to be consumed typically for vrat and fast. This is popularly made on the occasion of Navratri during the nine fasting days. Like other sabudana dishes namely sabudana vada, sabudana khichdi, this thalipeeth too is commonly made and consumed during fast. 

Thalipeeth is generally a flatbread made of multigrains like wheat, bajra, rice, jowar; legumes like chana, urad and spices majorly cumin and coriander seeds. The flour of Thalipeeth is called bhajanee. As the name itself implies Thalipeeth, a dish to be prepared by patting on Thaali (flat plate). Apart from bhajanee, a variation of flour made from Tapioca (sabudana) and rajgira is used for making Thalipeeth on Hindu fasting days as these two are neither cereal or grain. This is commonly made in Kolhapur, Maharashtra and North Karnataka. 

Maharashtra is the third largest state of India as per area and hence is a home to multiple communities with varied cuisines and culture. If we count on Maharashtrian dishes, sabudana khichdi stands on top three. The origin of Sago in India comes from Malaysia and Singapore some 150 years ago. These white, sticky pearls are now common in India, but back in the old days they were considered exotic. Post Second World War, restrictions were put on foreign trades and thus India established its own units and plants to produce tapioca. Therefore, all across the ages, these pearls became a common fix in Maharashtrian homes. This contributes to the origin of various sago dishes in Maharashtra and regions nearby.


  • 1 Cup Soaked Sago (Sabudana)
  • 2 Boiled Mashed Potatoes
  • Roasted Peanut Powder
  • Roasted Cumin Powder
  • 4 Green Chillies
  • 10-12 Garlic Cloves
  • 1 inch Ginger 
  • A Handful of Fresh Coriander Leaves
  • Salt to taste

Method Of Preparation:

  • Grind garlic, ginger and chillies together and keep it aside
  • Take soaked sabudana in a bowl and add peanut powder, roasted cumin powder and salt, mix properly
  • Now add grinded mixture of chillies, garlic and ginger, coriander leaves and boiled potatoes
  • Gently mix all the ingredients with your hand and combine it properly
  • Take a plate and set a parchment paper on it and grease the parchment paper with oil.
  • Grease your palm with water and pull out a lemon size ball from the mixture and put it on the paper and give it a good round shape
  • The Thalipeeth should be slightly thin
  • Now grease a pan with oil and put the Thalipeeth on the pan
  • Cook it properly on both sides

The Thalipeeth is ready to be served. This is considered to be a pure satvik food as it contains no grain or cereal. Sabudana Thalipeeth is usually seen on the morning breakfast table. This dish is exactly the paratha shape but tastes different and better than it. Whenever the fasting days approach, this dish would be a perfect fit for every home.