1/2cupsabudanarinsed and soaked in 1/2 cup water overnight
1/4cuppeanutsroasted, skin remove and then crushed
1-2green chilieschopped, adjust to taste
1/2teaspoonsaltadjust to taste, use sendha namak if making these for fast
juice of half lemon
oilto fry the vadas, I used canola oil
Rinse sabudana well until water turns clear. Soak it in 1/2 cup water overnight (or 4 to 6 hours depending on quality of sabudana).
In the morning, the sabudana would have absorbed all water. It should be soft, press with a finger to check, it should crush easily. Drain sabudana in a colander, most likely there will be no water but still drain.
Then transfer the saubdana to a large bowl along with boiled potatoes, roasted peanuts, cilantro, green chilies. You may also add ginger if you like or even mint.
Add lemon juice and salt and mix everything together.
Divide the mixture into 10 equal parts, flatten them a bit and make them round shape. I got 10 vadas, around 50 grams each, 2 inches in diameter.
Heat oil on medium heat in a kadai or wok. Add vadas to the oil one by one, don't overcrowd the kadai. Maintain the oil temperature to medium heat.
Fry vadas on medium heat until golden brown and crispy from both sides. Drain on paper towel.
Serve sabudana vada with chutney, ketchup or anything that you like.
In case, your vadas are breaking in the oil, you may add some kuttu flour (buckwheat flour) or regular flour or cornstarch to bind them. I did not add any, the potatoes were perfect enough for binding.
You can also pan fry these vadas if you don't want to deep fry. Heat enough oil in a pan and cook until vadas are golden brown and crisp from both sides.