Thalipeeth with Peanut Curd Chutney for fasting

Thalipeeth is a type of savoury multi-grain pancake popular in Western India. It is a special Maharashtrian dish. The dough is prepared from special flour made from roasted Chana daal, Urad daal, coriander seeds, cumin seeds, wheat, and rice. Onion, fresh coriander and other vegetables and spices are added when kneading the dough. It is usually served with white water buffalo milk butter and is very popular amongst Marathi people. Otherwise it is served with thick ghee or "Toop" (Marathi) or sometimes even with thick curd. During a fast ("Upaas") a dough made from sago "Sabudana" is used. (Source- Wikipedia) For Thalipeeth Ingredients: Water chestnut flour:          1/2 cup Boiled potato:                    1 (grated or mashed) Peanut:                              4 tablespoon (ground) Sabudana (sago):               1 cup (soaked for 3-4 hrs in water) Broccoli:                            4 tablespoon (grated) Green chilli:                        2 (finely chopped) Coriander leaf:                   2 tablespoon (finely chopped) Turmeric powder:               1/2 teaspoon Chilli powder:                     1/2 teaspoon Roasted Cumin powder:     1/2 teaspoon Coriander powder:             1/2 teaspoon Rock Salt to taste Oil to cook Method: 1) Drain out the additional water from Sabudana. Mash the potato and grind the peanuts. Grate some broccoli. You can use any of your favourite vegetable grated or boiled for this recipe. 2) Mix all other ingredients together in a large bowl and make soft dough using warm water. 3) Using a rolling pin roll it in a 3 inch diameter disc like a puri but much thicker. Make a hole in the centre using your finger. 4) Put it on a hot tava and cook it using some oil from both the side till golden and crisp. For peanut curd chutney Ingredients:

Peanuts:                   1 tablespoon (crushed)  Thick Curd:              1/2 cup  Curry Leaves:           1 stalk  Sugar:                       1/2 teaspoon Green Chilli:              2 (finely chopped)  Coriander Leaves:    2 tablespoon (finely chopped) Ginger:                     1/2 inches piece Mustard seeds:         1/2 teaspoon Oil Salt to taste

Method:

1) Beat the yogurt to make it smooth. 2) Put together chilli, peanut, coriander, ginger, sugar and salt. Blend it into a paste. Add it to yogurt. 3) Heat oil in a pan and saute curry leaves and mustard seed. 4) Add them to curds when they begin to splutter.  5) Refrigerate the mixture as per requirement. 6) Serve the chutney with yummy thalipeeth and enjoy your fasting. BON APPETIT...