Soak the sago in enough water for 8-9 hours or overnight. They must be soft.
Rinses the sago well in running water until the water runs clear.
Drain them really well to get rid of any excess water. Make sure there is no moisture left.
Making Sabudana Thalipeeth
Take the soaked, drained sabudana in a bowl.
Add the mashed potatoes.
Also add finely chopped coriander, curry leaves. green chili, roasted peanuts, and salt.
Furthermore, add lime juice to the sago mixture.
Mash everything well with your hand to make like a dough. The dough should be non-sticky.
Take a small portion from the dough and start gently pressing it over a butter paper or banana leaf to make a flat, thin, crack-free round shape. If it sticks, spread a few drops of oil. Make a hole in the center to make the cooking process faster.
Heat a tawa or pan. Grease oil and gently place the butter paper upside down on the hot pan. Then slowly peel off the sheet.
Add a dash of oil and cook over medium flame until golden brown spots appear on both sides. Repeat the steps until all done.
Serve sabudana thalipeeth hot with your choice of side dish.
The soaking time depends on the type and quality of the tapioca pearl.There should not be any moisture left in the sabudana or else it will turn sticky.Grated ginger could be used as well.Adjust chili as per your taste buds.