Rinse ½ cup sabudana well until the water turns clear. Soak it in ½ cup water overnight or 4-6 hours.
After soaking time, 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 and allow it to dry for 15 minutes.
Then in a pan dry roast ¼ cup peanut on medium flame. Remove its skin and grind it into a coarse powder.
Now, in a mixing bowl add soaked sabudana, along with boiled potatoes, roasted peanuts, green chili paste, ginger paste, salt, lemon juice and coriander leaves. Mix well.
Divide the mixture into equal parts, flatten them a bit and make them a round shape.
Heat oil in pan, add vadas to oil one by one and fry vadas on medium heat until golden brown and crispy from both sides.
Drain on a paper towel.
In another method, heat appe pan and add little oil to each mould of appe pan.
Prepare small balls from vada mixture and place them over appe pan.
Keep the flame on the medium cover and cook vada till it turns golden brown.
