Sabudana Thalipeeth

I was cleaning my kitchen cabinets yesterday and I found two unopened packs of sabudana. Soaked a couple of cups immediately to make two of my favorite snacks. I used half to make khichadi for breakfast and was planning on making vadas for our evening tea. But the vadas are quiet tricky to make and mine always end up soaking too much oil. So, I settled on making this thalipeeth instead. The ingredients for the two are almost the same, and they even taste the same, just that the thalipeeth is pan roasted while the vadas are deep fried. I like to have mine with some sweetened yogurt, sprinkled with chili powder and chaat masala, Yumm!

Sabudana Thalipeeth

Ingredients:

1 cup sabudana (tapioca pearl), soaked overnight

2 big potatoes, boiled and mashed

1/2 cup roasted and skinned peanuts, coarsely crushed

4-5 green chilies, finely chopped, or to taste

2 tbs fresh grated coconut

1 tsp cumin seeds, roasted and crushed

1/2 tsp sugar

salt to taste

handful of cilantro, finely chopped

ghee

Method:

Combine all the ingredients except the oil and mix together really well to form a dough. Make slightly larger than a lemon sized balls of the dough. Grease a plastic sheet and pat down the balls of dough with your fingers into discs about 1/4" thick and make a hole in the center.

Heat a pan on medium heat and brush with some ghee. Place one disc on the pan and put a few drops of ghee in the center. Roast for about two to three minutes each side until golden brown and cooked through.

Serve hot with your favorite chutney or some sweetened yogurt.