In a mixer jar, add 1 cup sama rice and grind it into a fine powder.

In a pan, add 1 cup water along with 1 tbsp green chilli paste, salt to taste, 1 tsp cumin seeds, 1 tbsp white sesame seeds, 1 tsp sugar, 1 tsp lemon juice, and 1 tbsp oil. Mix well.

When the water starts boiling, gradually add the ground sama rice flour while stirring continuously to avoid lumps.

Switch off the gas and cover the mixture for 2 minutes.

Transfer the mixture to a mixing bowl. Add 1 cup boiled and grated potatoes and ½ cup finely chopped coriander leaves. Mix well and knead into a medium-soft dough for the vadas.

Add 1 tsp oil and smooth the dough. Do not rest the dough.

Take a portion of the dough and roll it into a large ball. Roll it into a medium-thick roti, then cut out round vadas using a glass or bowl (refer to the video).

Prepare all the vadas in the same way.

Heat oil in a pan. Add the vadas and carefully splash hot oil over them so they puff up. Lower the flame and fry on medium heat until they turn crispy and golden brown on both sides. Fry all the vadas similarly.

Serve hot Farali Vada with chutney and a cup of masala tea.

In a pan, add ½ cup peanuts and roast them lightly. Transfer to a plate and let them cool.

In a mixer jar, add the roasted peanuts, 3–4 green chillies, ½ cup coriander leaves, salt to taste, 1 tbsp sugar, ½ cup curd, and ¼ cup water. Grind to a smooth chutney.

Transfer the chutney to a bowl. Heat oil in a tadka pan, add 1 tsp cumin seeds and 1 tsp sesame seeds, and let them crackle.

Add the tadka to the chutney and mix well.

Green chutney is ready. Serve with Farali Vada.