Nov 16, 2009


Sabudana -- 1 cup
Potatoes -- 2 big
Peanut -- 1/4 cup
Green chilies -- 2 (finely chopped)
Coriander leaves -- 2 tablespoons (chopped)
cumin seeds -- 1 teaspoon
Salt to taste
Oil to grease the griddle

Soak sabudana in water for 2-3 hours.(If you are soaking it overnight drain the sabudana and keep it covered.) They should be soft.

Cook potatoes.

Dry roast peanuts. Skin them and roughly chop them. You can run it in a processor, but it should not become powder.

Now drain the sabudana and put it in a bowl. Mash potatoes and add it to the sabudana. Put in the peanuts as well.
Add all other ingredients and mix it together.

Take tennis ball sized portions from this dough, and flatten it on a baking parchment sheet.

Heat the griddle and lightly grease it. Transfer the thalipeeth on to the griddle and remove the sheet. Cook it slowly on medium heat. After one side is done, cook it on the other side. (Be careful while turning. It could be tricky if not cooked properly)

Serve hot with chutney

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