First, add 1/2 cup of sabudana to a colander. Run cold water and wash 2-3 times

Transfer them to a wide vessel and add 1/2 cup of water

Cover and soak for 5-6 hours till sago turns soft press

Check if sago is soaked properly

try pressing the sabudana pearls between thumb and index finger; if you are about to soft press (easy mash) then sago are properly soaked

If it has a hard center soak for additional time

Place the soaked sabudana in a colander and drain the water completely

Add roughly chopped potatoes, water, and salt in a glass container; cover and microwave for around 5 minutes till potatoes turn fork tender

Transfer to a colander and cool

Peel the potatoes and let them cool completely

Transfer the cool potatoes to a wide mixing plate

Add the drained sabudana

Furthermore, add coarse peanuts and mix well

Add green chilli, salt, lemon juice, sugar, ginger powder, and coriander leaves; mix well. Mash a few potatoes for easy binding

After mixing the vadai mixture well grease your hands with oil

Take some portion of the mixture in your hands and shape them into flat round vada. avoid too thick or too thin vadai

Repeat and rest all the vadai ready for frying

Heat oil for deep frying in a Kadai/ pan

After resting the vadai mixture for at least 5 minutes

Fry vada on medium flame

Always test by adding one at a time. If the vada mixture disintegrates fully then the mixture needs binding. Add rice flour ( 1 - 2 tsp) mix well

shape vadai. Rest and fry

If one or two Pearls disintegrate then grease hand with oil press the next batch well before frying

If the javvarisi vadai is not disintegrating in oil gently drop the vadai and fry

Avoid crowding also maintain optimal oil temperature avoid too high or too low

When one side Turns golden, then flip the vada. avoid flipping before, as they might break

Remove them with a slotted ladle. Place on kitchen paper towels to absorb excess oil. Fry the remaining batches

Serve sabudana vada hot