Posted in Fasting

Sabudana Thalipeeth


Sabudana or topica pearls as it’s famously known as is one of the most favorite foods in Maharashtra. It is mainly eaten during fasts. It can be shallow fried, deep fried and made khicadi (recipe here), depending on your tastes. For fasting, it is normally eaten without onions (of course).

The recipe I am sharing here today is of Thalipeeth which is similar to making jowar/bajra rotis .Β It can be also be called as modified version of wadas minus the frying and little more bigger. πŸ˜€

Makes 3 medium sized thalipeeth.




Sabudana (Topica Pearls): 1/2 cup

Potatoes: 1 big

Peanuts: 1/4 cup

Green chilies: 2

Cumin seeds: 1 tsp

Coriander leaves: a handful finely chopped.


1. Roast the peanuts, and peel their skin off and grind with green chilies and some coriander leaves.
2. Boil potatoes, and mash them. Mix the potatoes, peanuts, and sabudana add salt, cumin seeds.
3. Take a ball of the mixture and start pressing it with your hands on the sides.
4. Heat the tava and add the Thalipeeth, drizzle oil and cook in medium flame both the sides till cooked.

Serve hot with chutney or sauce of your choice. This tastes best when eaten hot.


If the sabudana has excess water and looking soggy, then too you can make these but need not add potatoes. Just add rest of the ingredients and make. Shall share that version soon. πŸ™‚

Posted in Fasting

Sabudana Khicadi

Today being Sankashti, I am hereby sharing a fasting recipe. Lots of people observe fast this day and only break it after moon rise.

No grains are eaten during this fast, so many people opt for fruits, milk or this khicadi. This khicadi takes a little advanced soaking. Other wise can be made in a jiffy.

Without much ado,lets proceed to this recipe. Hope you all like it and share your feedback.



Serves: 2

Sabudana (Topica Pearls) : 1Β 

Ground nuts: Roasted and deskinned: 1/2 cup

Green chillies: 2

Ghee/oil : 1 tbsp

Cumin seeds: 1 tsp

Salt to taste.

Sugar a pinch

For Garnish

Coriander leaves chopped: 1 tbsp

Coconut grated : 1/2 tbsp (optiional) i didn’t add


  1. Wash the sabudana till water runs clear.Add 1/2 cup of water and keep aside for 4-5 hours.
  2. Roast the ground nuts and de skin.
  3. Take a grinder jar, add the peanuts green chillies and grind roughly. Mortar Paste would also work fine.
  4. Mix this with the soaked sabudana add salt,sugar and mix well.
  5. Heat oil/ghee in a pan, add cumin seeds when it splutters add the sabudana peanut mixture and mix well.
  6. Keep the flame to low and close the lid and allow it to cook for 3-4 minutes.
  7. Serve Hot.


You can do the roasting of peanuts and deskinning them in advance.

Onions can be added if not making for fasting.

Potatoes can be added,if using add in step 5 after adding cumin seeds, add the potatoes and fry in the oil till al dente.