Sabudana talipeet

Sabudana talipeet  -  Shobana Rao

Sabudana, 1 cup Green Chillies, 6-7, or to taste Cumin Seeds, 1 tsp Coriander Leaves, chopped, 2 tbsp Roasted Peanut Powder, 1/2 cup Potato, boiled and mashed, 2 of small size Salt, to taste Butter/Ghee/Oil, for roasting the Thalipeeth Method: Wash the sabudana a couple of times and soak it in enough water for 30 minutes. Then drain the excess water and keep covered overnight In the morning, splash a little water over the sabudana, cover it again and keep for 1 hour. For making thalipeeth, it is better to have the soaked sabudana more mushy than dry In a blender, coarsely blend together the green chillies and the cumin seeds Make a soft dough by mixing the soaked sabudana, the blend of green chillies and cumin seeds, coriander leaves, mashed potatoes, roasted peanut powder, and salt If required, add some water to make this dough. Make small balls from this dough Use any thin plastic sheet and sprinkle a few drops of water on it Place the ball of dough in the centre of this plastic sheet and using your fingers pat it evenly into a round dosa like shape Next, heat oil in a pan on medium heat. When it is sufficiently heated, peel off the plastic sheet and transfer the thalipeeth onto the pan Adding butter/oil/ghee around the edge, roast the thalipeeth till it becomes crisp and golden in colour Flip it gently and roast the other side till it becomes golden as well Serve hot with yogurt, chutney or sauce.