Sabudana Thalipeeth

Ingredients 

• 1 cup sago (sabudana), soaked for 7-8 hours
• 1 cup peanuts, roasted and peeled
• 2 green chillies
• 1½ tablespoons chopped fresh coriander leaves
• 1 tablespoon green chutney 
• Salt to taste 
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon cumin seeds (jeera)
• Ghee for basting

Method

1. Coarsely grind together peanuts, broken green chillies and 1 tablespoon coriander leaves. 
2. Put sago in a bowl. Add ground peanut mixture, 1 tablespoon green chutney, remaining coriander leaves, salt, sugar, lemon juice and cumin seeds and mix well. Add some water and mix with hands till well combined into a dough. 
3. Heat a non-stick tawa. 
4. To prepare one thalipeeth, dampen your palms with some water, take a small portion of dough, spread on the hot tawa to make small disc and make a cavity in the center of the disc. 
5. Drizzle some ghee on the sides and top of the disc and roast from both sides till golden brown and crisp, basting with some ghee. 
6. Serve hot.