Wash and soak sabudana in enough water for overnight or atleast 7 hours.
Next day mash between your fingers and check if they are soaked well.
Take a large mixing bowl or a plate and add all ingredients except ghee.
Mix everything very well with your palms to make a make a non-sticky dough.
Now take a big lemon sized ball of dough and start patting greased plastic sheet or a banana leaf.
Pat with your fingers as thinly as possible.
Keep pressing the edges to avoid cracks.
Make a hole in centre so that thalipeeth can absorb ghee and cook fast.
Grease a non stick pan with ghee.
Now hold the sheet and invert on your palms and Peel off the sheet slowly without breaking thalipeeth.
Gently put the ready thalipeeth on the ghee smeared pan and cook on medium flame.
Flip over and cook on both the sides.
Take them out and serve the thalipeeth hot with falahari mint coriander chutney or curd
