Prepare a checklist. Keep essential items close by.

In a bowl, soak sago in 2 cups of boiling water for 4 hours. Drain, transfer to a blender jar; Add ginger and green chilies. Blend to make a smooth batter. Transfer the batter to a large bowl. add a chopped onion, curry leaves, cilantro, chopped spinach, spice powders, besan, cashew powder, rice flour, 1 tbsp oil, soda, salt, mix well by hand. No need to add water. Make small balls of the vada batter, rub some oil on your palm and flatten the balls

Heat oil in a wok on medium flame. Add the vadas one by one to the hot oil. flip them now and then. I take oil with a spoon and put it on the vada after a minute and turn it over. Press lightly with a slotted spoon. Fry both sides. You can tell if vada is cooked or not by breaking it open. both sides should be golden brown and crisp.. Place a paper towel on top of a plate and place the fried vadas on it to get rid of excess oil on the surface

Aromatic, flavorful, crispy Vadas are ready. Taste and serve, you may serve with chutney. ketchup or chili sauce. I served with peanut coconut chutney, ketchup and chili sauce, I served with payasam also as I was celebrating Sri Rama navami