How to make Sabudana Thalipeeth
- Pour the sabudana into a large bowl.
- Soak water overnight or for at least 8 hours.
- Drain the water completely.
- Rinse the sabudana with fresh water 3-4 times or until the water runs clean.
- Set aside in a colander for 30 minutes.
- Mash two boiled potatoes.
- Add the peanuts, chilli, and coriander leaves, cumin seeds, and salt to taste.
- Mash well with your hand to form a non-sticky dough.
- Take a small ball of dough and begin patting it over oiled butter paper, a plastic sheet, or banana leaf.
- Note: Make sure to make the dough as thin as possible.
- Note: Dip your hand in water so that you can spread easily and avoid from having cracks.
- Make a hole in the center so that thalipeeth can easily absorb the oil and cook quickly.
- Grease the tava with oil and gently drop the sheet upside down over the hot griddle.
- Wait a few seconds.
- Peel off the sheet slowly without breaking the thalipeeth.
- Smear some oil over the thalipeeth and cook at a medium temperature.
- Flip over and cook both sides.
There is a version of thalipeeth that is made using watermelon rinds.