Snowy White Sabudana Thalipeeth With Falhari Raaita

Snowy White Sabudana Thalipeeth With Falhari Raaita

25 Sep 2017 | 2 min Read

preeti shetty

Author | 18 Articles

White is the colour of peace and tranquility, but during Navratri, Goddess Durga is said to dress in white when she is in her fiercest form. It’s quite the same with white-coloured foods. They may appear tasteless, but can change the equation of the dish they’re added to. Take for example, coconut, or curds or salt! You get the gist, don’t you?


To celebrate another white food, here we have a recipe of a Thalipeeth (savoury pancake) made from Sabudana or Tapioca pearls. Try it out!



  • ½ cup sabudana
  • 1 medium potato, boiled and mashed
  • 1 green chilli, finely chopped
  • 1 tablespoon coriander, finely chopped
  • Pink salt to taste
  • 2 tablespoons peanuts, roasted and ground
  • ½ cup curds
  • ½ apple, peeled and grated
  • 2 tablespoons pomegranate kernels
  • 1 tablespoon sugar
  • 2 tablespoons oil




1. Soak the sabudana for 20 min in 1 cup water and then strain. Let the sabudana sit for 3-4 hours.


2. Add the sabudana, potatoes, chilli, coriander and salt to a bowl and mix well.


3. Now rub some oil on your palms, take some of the mix and pat it.



4. Pat till it forms a roti. This is the thalipeeth



5. In a pan put ½ teaspoon oil


6. When heated, place the thalipeeth to cook. Cook for 2-4 min on each side.



7. To make the raita, mix together pink salt, sugar and curd. Add the grated apple and pomegranates.



8. Serve the raita with the thalipeeth.


We hope you enjoyed our playful orange recipe yesterday. If you haven’t tried it yet,  read it here! (link to previous recipe). Stay tuned for tomorrow’s recipe and share your own! We would love to try yours!


All Images in this article are original and belong to the author. Reproducing them in any form without the permission of the author will not be allowed.

Also read: Navratri Special: Cheery Orange Gajar Halwa Tart

Explore the entire collection of articles: Fun Recipe

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