Heat a pan add peanuts roast them on medium flame, turn off flame. Transfer in a plate & let it cool. Remove the peel, transfer in a grinding jar, make coarse powder

Heat a pan add dry sabudana, dry roast sabudana on low flame for 2 minutes. Switch off flame & let it cool. Transfer in a grinding jar, make fine powder.

Transfer sabudana powder in a deep bowl add peanut powder, black pepper powder, rock salt as per taste, roasted cumin powder, kuttu ka atta.

Mix everything well add chopped green chilli, grated ginger, boiled grated potato.

Add fresh curd, chopped coriander, water as required (approx 3.5 cup) to make thick mixture.

Take fresh curd in a deep bowl, whisk it properly. Add black pepper powder, rock salt as per taste, chopped green chilli, finely chopped cucumber, mix it well

Heat little oil in a wok, add cumin seeds, few curry leaves, switch off flame immediately. Pour tadka on prepared curd mixture. Instant dip is ready.

Check the sabudana mixture Heat a non-stick pan, grease it with little oil. Low the flame, take one lid of batter, spread evenly in pan sprinkle some oil on sides of cheela, cover the pan & cook for 3 minutes.

After 3 minutes flip the cheela, cover the pan & cook for 2 minutes from other side till golden.