In a mixture jar, add 1 cup sama rice and grind it into a coarse powder.

Now in a pan, add 1.5 cups of water, salt, black pepper powder, and oil. Bring it to a boil.

Then add sama rice powder gradually and mix well.

Cover and cook mixture on low flame till it absorbs the water completely and becomes dry.

Switch off the flame and take it out into the mixing bowl.

Then add 1 grated boiled potato, coriander leaves, and cashew-raisins pieces.

Mix well and knead the dough.

Now grease your hand Take a small portion of dough and make a round shape ball.

Heat oil in a pan, add vada, and fry them on medium-high flame. Flip it in between for even browning.

When it is crispy and golden brown from both sides. Remove it to the wire rack.

Soak some vada in slightly hot water and store some vada in an air-tight container.

Meanwhile, sieve homemade Dahi and add some sugar to it. Mix well. Keep it aside.

Now gently squeeze water from the vada and take the vada into the plate.

Spread some dahi on vada. Add green chutney and sweet chutney on top.

Sprinkle some black pepper powder, coriander powder, and pomegranate seeds on top.

Serve chilled farali dahi vada.

In a mixture jar, add coriander leaves, green chili, coconut, lemon juice, sugar, and salt.

Grind into a smooth paste. Green chutney is ready.

In a pan, add 1 cup date-tamarind pulp, jaggery, fennel seeds powder, salt, black pepper, and some water.

Cook for 5 minutes. Sweet chutney is ready.