Follow these simple to follow steps and I assure you no-muss, no-fuss results…every single time!
Method:
Start with soaking sabudana 4-5 hours/overnight in water. The level of water should be about 1/2 inch higher to the sabudana.
Next day, check to make sure they are fluffed up. I taste and make sure that the inner core has softened. Else sprinkle generously with water and leave aside for another hour.
Next add 1/3 cup mashed potato to 2/3 cup soaked sabudana ( make sure all water is drained and it’s not soggy)
Add salt, red chilli pwdr, amchoor pwdr, minced green chillies and chopped fresh dhania. Mix to combine.
Now take a plastic zip lock bag.
Cut two sides with the help of scissors…
To open it into a sheet.
Place sheet on top of your chakla and spray lightly with oil.
Place a ball of the mix on bottom part of the sheet.
Fold plastic sheet from top to cover ball.
Press with fingers to spread out into a thin even disc.
Peel of top plastic layer.
Wet fingers and transfer Thalipeeth gently on to them.
Place thaleeppeth carefully on heated tava.
Cook on medium high heat, using a few drops of oil…pressing with back of spatula to ensure a good sear.
Flip and cook on other side till golden.
Serve with spicy green chutney…YUMMMY!
Tips n tricks for Sabudana Thalipeeth
