Ingredients:
- ⅔ cup sabudana (tapioca pearls)
- 2 potatoes, boiled, peeled and mashed
- ½ tsp cumin powder
- 4 tbsp peanuts, roasted and coarsely ground
- ½ inch ginger, finely chopped or grated
- ¼ cup coriander leaves
- 1 tsp lemon juice
- 1 tsp sugar or add as required
- Rock salt as required
- Ghee as required for pan-frying
Instructions:
- Pick and rinse the sabudana well till you get transparent water. Soak them overnight in enough water in a bowl.
- The next day, drain all the water. Add the mashed potatoes and all the ingredients to the soaked sabudana. Mix well.
- Heat a nonstick frying pan or a well-seasoned cast iron skillet or tawa.
- Spread 1 or 2 teaspoons of peanut oil or ghee on the pan.
- Apply some oil to your palms. Take some portions from the mixture and flatten it with your palms.
- Place the flattened round (thalipeeth) on the frying pan. Keep the heat to medium-low or medium.
- Fry till both sides are golden brown and crisp. Repeat.
- If you have a large pan, you can cook 2 to 3 thalipeeth at the same time.
- On fasting days, serve sabudana thalipeeth with any chutney or raita. You can also have it with curd that has been sweetened with some sugar or jaggery.