Rinse 2 cups of sabudana well until the water turns clear.

Soak it in 2 cups of water overnight or for 4-6 hours.

After the soaking time, the sabudana would have absorbed all the water. It should be soft, press it with a finger to check if it crushes easily.

Now, in a mixer jar, add roasted peanuts and pulse grind them to a coarse powder.

Add the crushed peanut powder to the sabudana and mix well.

Next, add 2 cups of mashed potatoes, green chilli paste, salt, cumin seeds, arrowroot (tapkir) or cornflour, sugar, lemon juice, and coriander leaves. Mix everything well.

Make sure the vada mixture is properly bound together (refer to the video).

Take some mixture, flatten it a bit, and shape it into a round shape.

Heat oil in a pan, then add the vadas to the oil one by one and fry them on medium heat until they turn golden brown and crispy on both sides.

Drain the fried vadas on a wire rack. Repeat the frying process for all the vadas in the same way.

Serve the sabudana vada with farali chutney.

In a mixture jar, add grated coconut, roasted peanutes, green chilli, cumin seeds, salt, sugar and lemon juice.

Add 1 cup water and grind it into smooth paste

Farali chutney is ready serve with sabudana vada.