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.

Trivia

There is a version of thalipeeth that is made using watermelon rinds.