Hariyali sabudana thalipeeth

Hariyali Sabudana Thalipeeth is a traditional Indian dish that is typically made during fasting periods such as Navratri. It is made with sabudana (tapioca pearls), which are allowed during the fast, along with a variety of herbs and spices. The mixture is formed into a dough and then cooked on a griddle to make thalipeeth.


  • 1 cup sabudana (tapioca pearls), soaked in water for 2-3 hours
  • 1/2 cup chopped fresh coriander leaves
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup grated coconut
  • 2 green chilies, finely chopped
  • 1 tsp ginger paste
  • Salt, to taste
  • Oil, for cooking


  1. Drain the water from the soaked sabudana and grind it to a fine paste using a food processor or a mortar and pestle.
  2. In a mixing bowl, combine the sabudana paste, coriander leaves, mint leaves, grated coconut, green chilies, ginger paste, and salt. Mix well and knead to form a dough.
  3. Divide the dough into small balls.
  4. Take one ball and flatten it between your palms to make a disc.
  5. Heat a griddle or tawa over medium heat.
  6. Once the griddle is hot, place the flattened dough on it and cook for a minute or until small bubbles appear on the surface.
  7. Flip the thalipeeth and cook on the other side for another minute or until golden brown.
  8. Apply oil on both sides and cook for a few seconds.
  9. Repeat the process for the remaining dough.
  10. Serve the Hariyali Sabudana Thalipeeth hot with chutney or yogurt.



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