Sabudana Thalipeeth , an upvat recipe Recipe Link : https://www.tarladalal.com/Sabudana-Thalipeeth-Upvas-Vrat-Recipe-42112r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Sabudana Thalipeeth Thalipeeth, a sumptuous, traditional Maharashtrian snack, is made in a faraal-friendly way in this recipe. We have used a dough of sabudana and mashed potatoes perked up with peanuts, green chillies and other flavour-givers. When flattened and cooked on a tava, you get a crunchy, tasty and filling Sabudana Thalipeeth. Sure to keep you energised on a fasting day, this Sabudana Thalipeeth is also very tasty despite being sattvik in every way. You can also try other faraal recipes like the Rajgira Paneer Paratha or Potato Khichdi .Preparation Time: 15 minutes.Cooking Time: 20 minutes.Makes 10 thalipeeths.Soaking time: Overnight. 1 cup sago (sabudana)1 cup boiled and mashed potatoes¼ cup roasted and coarsely crushed peanuts1 tbsp sugar1 tbsp finely chopped green chillies½ tbsp cumin seeds (jeera)2 tbsp finely chopped coriander (dhania)Rock salt (sendha namak) to taste2½ tsp oil for greasing5 tsp oil for cookingFor servingSweet curds (dahi)1. Soak the sabudana in enough water in a deep bowl overnight and drain well.2. Transfer the soaked sabudana and all the ingredients in a deep bowl and mix very well.3. Divide the mixture into 10 equal portions.4. Grease a plastic sheet with ¼ tsp of oil, place it on a clean, dry surface, put a portion of the dough on it and flatten it. Pat it with your fingers to form a 125 mm. (5”) diameter circle.5. Make a hole in the centre using your index finger.6. Remove the plastic sheet and place the circle on a hot greased non-stick tava (griddle) and cook using ½ tsp of oil till it turns golden brown in colour from both the sides.7. Repeat steps 4 to 6 to make 9 more thalipeeths. Serve immediately with sweet curds.