Take sabudana, wash 3 to 4 times to remove excess starch, add water into the sabudana bowl (make sure that the water is just 1/2" over the sabudana) soak for 3 to 4 hours. Strain the excess water if required.

Take wide bowl add soaked sabudana, add chopped green chilli.

Add 1 tsp of grated ginger, 1/2 cup of coarse peanut, finely chopped coriander & mix everything well.

Add 1 tsp black pepper powder, rock salt as per taste, 1/2 tsp of cumin seeds, boiled & mashed potatoes, lemon juice, mix everything well.

Take lemon size dough & make vada, keep aside for 5 minutes, heat appe pan, grease appe pan with very little oil, place vada in appe pan, cover & cook on low flame for 2 minutes.

Flip the vada, cover the pan & cook for 1 minute from other side, check & tranfer in a plate

For amazing falahari chutney take grinding jar add hand full of green coriander, 3 to 4 green chilli, 1/2 tsp of cumin seeds.

Add 1 tsp of grated ginger, 1 tbsp of fresh curd, 1 tsp of lemon juice,

Add 1 tsp of rock salt, very little water & blend well. Falahari chutney is ready to serve.