- Rinse sabudana twice and soak them for 2 hours (Some sabudana need only 2 hours while some need to be soaked over night, depends on the kind of sabudana)
- Once they are soaked, take a pearl and try to mash them using your thumb and forefinger. The pearl should get mashed well
- Make sure they are soaked well and softened, otherwise the sabudana might burst in oil
- Drain them completely and set aside
- Meanwhile roast the peanuts until aromatic. Cool completely
- Crush them in a blender coarsely and keep them aside
- Boil the potatoes just until done. Donot make them too mushy or soggy
- Grate the potatoes. You can also mash them but grated potatoes does not become soggy
- Take sabudana and add grated potato
- Add chopped chilli
- Add peanut powder
- Add salt
- Add lemon juice
- Add coriander leaves
- Add rice flour. This is optional but it makes the vadas crispy
- Mix them well and take a lemon sized ball
- Flatten it a little
- Heat the oil in a kadai. Put it on high flame until the oil is hot
- Once the oil is hot, keep the flame to medium and put the vadas in the oil
- Fry until golden brown on both sides until they are crispy. And take them out from the oil
- Serve with green chutney or sauce
