Sabudana Thepala or Upasache Thalipeeth or Farali Thalipeeth for Navratri Vrat ka Khana recipe. Sabudana is also known as tapioca pearls(sago) is one healthy ingredient that is allowed during fasting or Vrat. This Sabudana Thepla is made without any atta, made with only sago. This Maharashtrian dish is not only tasty but quite filling and satisfying too. If you are looking for Methi Thepla here is the Recipe link Gujarati Methi Thepla(Fenugreek Paratha)
More Sabudana recipes for Vrat,
Sabudana Thalipeeth has no onion and garlic and we can have it for breakfast. It gives energy and keeps the body cool. Usually, Sabudaha Thepla is served with Green chutney or Yogurt for breakfast or even dinner.
What is the Difference between Sabudana Vada and Sabudana Thepla,
Sabudana Vada and Sabudana Thepla the basic dough preparation method are the same but the shape and cooking method is different. For Sabudana Vada we make the dough into small balls and deep fry it. But in Sabudana Thepla we flatten it and toast in Tawa. Sabudana Thepla is more healthy than deep-fried vada. Sabudana thalipeeth is a light snack and ideal for people who are fasting.
step by step sabudana Thepla(Thalipeeth) Recipe Preparation,
- Take 1 cup sabudana in a colander and wash under running cold water. Make sure to remove all the starch. Then soak in the water for 3-4 hours or overnight. (depending on the type and quality of the sabudana, soaking time may vary.)
- After the soaking time, you’ll notice all the water is absorbed by the pearls and there is not any water left.
- But just to make sure, drain the excess water by transferring the sabudana into the colander and rest for 30 minutes. It is important to get rid of the moisture otherwise vada mixture becomes sticky and loose, so it gives a hard time shaping them. Let’s check sabudana if it is soaked properly or not. When you press one soaked pearl between your finger and thumb, it should mash very easily without any effort.
- drain off the water and rest for 30 minutes.(important step, the sabudhana should be mosture free, so let it sit for 30 mins in the colander).
- Take the sago into a bowl or plate, add 2 potatoes, mashed, ½ cup roasted peanuts, 1 tsp cumin, 1 chili, 1-inch ginger chopped, 1 tbsp lemon juice, 2 tbsp coriander leaves, and ½ tsp salt.
- knead well to make stiff dough. Now Sabudan Thepla dough is ready.
- Heat a tawa. Grease a banana leaf or wax paper, take a small portion of dough, press and flatten making sure it is slightly thick. if it is thin, then there are chances for thalipeeth to break while frying.
- now flip over to hot tawa and press gently. remove the leaf and cook it.
- once the down part become golden, flip over the other side.
- now add oil and roast both sides until it turns slightly golden.
Sabudana Thepala or Upasache Thalipeeth or Farali Thalipeeth is ready.
Serve it curd or green chutney.
Do try this recipe and let me know your feedback!