Sabudana Thaalipeet

Event: Blogging marathon #40

Theme: Unused posts from BM #39 
Day 3: Maharashtra

I found this recipe in a Sanjeev Kapoor cookbook and the idea of sabudana thalipeeth was interesting to me as I am more used to the flour versions. Like the other sabudana / tapioca pearl dishes, these thaalipeet are meant for fasting / vrat. The ingredients that go into this thaalipeet are similar as in the case of sabudana vadas and so the following mixture can be used to make vadas too. And it is another thing that vadas would be a high calorie version and more yummier. These thaalipeet need a little bit of prior preparation as the sabudaana needs soaking and they would be a great evening snack if not fasting. 
Ingredients:
1/2 cup sabudana
1/4 cup roasted and coarsely ground peanuts
1/4 cup sago flour (or substitute with rice flour)
1 medium potato - boiled, peeled and mashed
1 medium raw potato - peeled and grated
3 green chillies - stemmed and chopped
1/2 tsp red chili powder
Salt to taste
2 Tbsp minced fresh cilantro
2 Tbsp oil

Method:
* Put the sago in a large bowl and add enough water to cover it. Soak for about 3 - 4 hours and drain in a colander.
* Transfer the drained sago to a large bowl and add all the other ingredients except oil.

* Combine everything and divide the mixture into 4 portions. Shape them into balls.

* Place a griddle over medium heat and add 1/4 tsp oil.
* Grease thick plastic sheet and place a sago ball on it. Flatten the ball into 6 inch circle with moistened fingers. Gently transfer the circle onto the griddle and peel the plastic sheet of.
* Or pat the circle directly on the griddle before turning on the heat like I did.

* Add 1/4 tsp oil around the edges. Cook until the bottom side turns golden brown. Flip and cook until the other side turns golden brown.
* Repeat the process with the remaining sago balls.
* Serve warm with any chutney.

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