Sabudana / Sago pancake

INGREDIENTS

sabudana soaked and drained 1 cup
potato boiled mashed 2
green chutney 1/2 cup
salt to taste
paneer crumbled 1/2-3/4 cup
green chili-ginger paste 2 tsp
oil to cook

For chutney
coriander leaves 1 cup
green chilies 3-4 as per taste
roasted chana dal ( pottukadalai) 3 tbsp
salt to taste
fresh grated coconut  2tbsp
lime juice 2 tsp
for tadka
oil 1 tsp
mustard seeds 1 tsp
urad dal 2 tsp
curry leaves 8-10 chopped
hing 1/4 tsp

For pancake
mash well sabudana and potato well, add salt, green chili-ginger paste, mix well
heat a tawa, add oil, spread well, take a big ball of sabudana mixture, pat well with your hands, as thin as possible, spread on tawa, patting little, put oil, cook on low flame, cover with a lid, till the bottom is nice brown, turn it over gently, spread some oil on top and turn it over gently, cook again till the bottom is also getting brown, at this stage, spread chutney on top, sprinkle some paneer, cover and cook for 2 minutes on low flame, serve hot, with more chutney if desired.
 for chutney, grind the ingredients to a fine paste adding salt to taste. for tadka, heat oil, add mustard seeds, once it crackles, add urad dal, as it turns brown, switch off the gas, add hing, curry leaves, pour over chutney, mix well.

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