1Wash sabudana under running cold water till water runs clear. Soak the sabudana in enough water for 2-3 hours or overnight according to your sabudana type.
2After it has soaked, sabudana will swells up almost all the water and they will becomes almost triple in size. Drain any excess water from it using strainer. Let it drain for at least 10 minutes. This step is crucial as it avoids stickiness.
3Take all drained sabudana, mashed potato, crushed peanuts, green chili, coriander leaves, cumin seeds, salt, sugar and lemon juice in a bowl.
4Mix them well and make dough like ball. If it is too soft then you can add any fasting flour (rajgira flour or Shingara flour or sama flour).
5Divide it into 4 equal parts. And make a smooth ball using your palms. Take a piece of aluminum foil or plastic, grease it with oil and put that ball on top of it. And also heat the pan on medium heat for pan frying the thalipeeth.
6While pan is heating, make 4 inch diameter thalipeeth by pressing the ball with your hand. Keep sealing the edges as you press if it breaks. And also make about quarter inch hole in the center with the help of your finger.
7Once pan is hot, drizzle some oil in the pan. Carefully take thalipeeth in your hand with the help of foil and put it in the pan.
8Let it brown on bottom side, drizzle some more oil on top of the thalipeeth and then flip it. Also cook on other side till it becomes golden brown.
9Remove it from the pan and repeat the same process to make remaining batter.
1. Always use shallow bowl to soak sabudana. Never use deep bowl. Add enough water up to just 1 ½ inches above the sabudana.
2. To check sabudana has soaked properly or not, press one soaked pearl between your finger and thumb, it should mash very easily without any effort.
3. If making this during vrat, serve with farali kadhi or dahi aloo or farali chutney.