Rinse well regular Sabudana / sago pearls well for 3 to 4 times .

Soak sago pearls in ½ cup of water for 5 to 6 hours.

After 6 hours , water will be completely absorbed by sabudana / sago pearls and will be soft to touch . In case if it is hard just sprinkle 2-3 tablespoon of water and keep aside for 5 minutes.

Transfer soaked sabudana pearls into a mixing bowl , add singhara atta , boiled potatoes, dry roasted crushed peanuts, cumin seeds , coriander leaves , green chillies, lime juice , salt and sugar.

Mix well everything to make a dough.

Grease hands and a parchment paper , take dough and spread on the parchment paper to a 5-6” inch disc with help of greased hands. If using rolling pin , cover dough with one more parchment paper and roll into a circle. Make a hole at centre of the rolled circle..

Heat a non stick tawa , grease with oil/ ghee. Now place parchment paper with rolled sabudana dough , directly on tawa , remove parchment paper .

Drizzle some oil around and at the centre .

Cook on medium heat , when base turns firm , flip and cook on other side. Gently press and cook evenly , when both sides turns light golden in colour remove.

Repeat the same steps for making sabudana thalipeeth with remaining dough.

Serve Sabudana thalipeeth hot with coriander chutney and curds.