Sabudana Thalipeeth | Sabudana Dosa - Vrat, Upvas Recipe

Sabudana Thalipeeth | Instant Sabudana Dosa - Upvas, Vrat, Fasting Recipe.

5 from 13 votes

Sabudana Thalipeeth | Sabudana Dosa - Vrat, Upvas Recipe

Sabudana Thalipeeth or Dosa is soft inside and crispy on the outside, made using tapioca pearls (sago), mashed potatoes, and some spices. These are popularly made during vrat, fasting, and upvas days like Navratri, Shivratri, Ekadashi, Sai guruvar, etc.

Prep Time10

Cook Time16

Course: Breakfast, Dinner, Lunch

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 168kcal

Author: Kushi

Equipment

Dosa tawa

Ingredients

1 cup Sabudana tapioca pearls or sabakki
2 Potatoes boiled, peeled and mashed
1 teaspoon Cumin seeds
¼ cup Peanuts roasted and crushed
2 to 3 Green chilies chopped
1 inch Ginger chopped or grated
¼ cup Coriander leaves
2 tablespoon Yogurt or use 1 teaspoon Lemon juice
1 teaspoon Sugar
Salt to taste; use sendha namak for fasting
1 teaspoon Pepper powder
1 Carrot grated (optional)
¼ cup Singhare Ka atta optional
Ghee oil for cooking thalipeeth

Instructions

Preparation

Rinse the sabudana in runnig water. Soak in enough water for 4 hours or overnight until it becomes soft.
1 cup Sabudana
Drain the water completely. Make sure there is no water.

Making the dough

To the soaked sabudana, add potatoes, cumin seeds, peanuts, green chilies, ginger, coriander leaves, yogurt, sugar, salt, pepper powder, and carrot.
2 Potatoes, 1 teaspoon Cumin seeds, ¼ cup Peanuts, 2 to 3 Green chilies, 1 inch Ginger, ¼ cup Coriander leaves, 2 tablespoon Yogurt, 1 teaspoon Sugar, Salt, 1 teaspoon Pepper powder, 1 Carrot
Mix well so that the spices are combined and a dough is formed. For binding, if needed, you can add singhare ka atta (or rice flour on non-fasting days) and splash some water.
¼ cup Singhare Ka atta

How to cook thalipeeth (roti)?

Heat a non-stick pan or a cast iron skillet on medium flame. Grease it with oil or ghee. Also, grease your fingers.
Ghee
Once the pan is hot, take a small portion of the dough and spread it evenly with your fingers or the back of the laddle for desired thickness. (You can use banana leaf, parchment paper, or butter paper to flatten. Check these pictures on making the ragi roti recipe)
Cover it with a lid. Once it starts becoming golden brown, flip it and cook on the other side till it's roasted and golden brown. Drizzle oil or ghee as needed.
Repeat the process for the remaining dough.

Serving suggestions

Serve it with aloo rasedar, tomato curry without onion and garlic, or any spicy chutney, vrat ke dahi aloo, vrat wale paneer curry, simple dates tamarind chutney, etc.

Notes

Vary the amount of green chilies as per your taste.
Flour is added only for binding. While preparing for fasting or vrat, use the flour you can eat on that day, like singhare ke atta (chestnut flour). Otherwise, you can add rice flour, maida.
You can use lemon juice instead of yogurt to taste.
You can skip ginger and add hing or asafoetida (hing) for taste.
Don't want to spend time boiling and mashing potatoes? You can add 1 cup of sooji or semolina to make this thalipeeth.
Make sure that the mashed potatoes you add are not hot. Otherwise, it will make sabudana starchy and sticky.
The mixture will tear while spreading on the pan or parchment paper if it is very dry. In this case, sprinkle a little water.
These rotis are one of the best recipes to try with leftover sabudana vada dough.

Nutrition