How to make Sabudana Thalipeeth -

A popular pancake recipe made using sago pearls and peanuts

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago (sabudana) (साबुदाना), Peanuts (मूंगफली)

Cuisine : Indian, Maharashtrian

Course : Snacks and Starters

For more recipes related to Sabudana Thalipeeth checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Jain Sabudana Vada, Sabudana Vada . You can also find more Snacks and Starters recipes like BREAD PAKORA Beer Battered Prawns Chicken Cutlet - SK Khazana Bitter Gourd Chips (Karele ke Pakode)

Sabudana Thalipeeth

Sabudana Thalipeeth Recipe Card


You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

Prep Time : 7-8 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Sabudana Thalipeeth Recipe

  • Sago (sabudana) , soaked for 7-8 hours 1 cup

  • Peanuts , roasted and peeled 3/4 cup

  • Green Chilli 1

  • Fresh coriander leaves chopped 1 1/2 tablespoons

  • Mint Chutney 1 tablespoon

  • Salt to taste

  • Sugar 3/4 teaspoon

  • Lemon juice 1 teaspoon

  • Cumin seeds (jeera) 1/2 teaspoon

  • Ghee for basting


Step 1

Put peanuts in a grind jar, add broken green chilli and 1 tablespoon coriander leaves and grind coarsely.

Step 2

Take sago in a bowl, add ground peanut mixture, 1 tablespoon mint chutney, remaining coriander leaves, salt, sugar, lemon juice and cumin seeds and mix well with your hand. Add some water and continue to mix with hand till well combined into a dough.

Step 3

Heat a non-stick tawa.

Step 4

To prepare each thalipeeth, dampen your palm with some water, take a small portion of dough, shape into a ball, keep on the hot tawa and spread into a small disc. Make a cavity in the center of the disc.

Step 5

Drizzle some ghee around the sides and on top of the discs and in the cavity, cook, turning sides and drizzling some more ghee, till both sides are evenly golden on both sides. Make more thalipeeths in the same way.

Step 6

Arrange the thalipeeths on a serving plate and serve hot with mint chutney or with yogurt.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.