To start the recipe, heat pan or kadhai add sabudana & roast for 5 min. Then add sama rice into sabudana & roast both ingredients for about 10 minutes. Little roasing makes grinding easy.

Allow to cool roasted mixture. Transfer in mixer jar & make powder. It has little coasre texture. I measured powder. It was 1/2 Cup.

In the next step heat kadhai. Add 1 tsp oil. Once oil is heated add jeera+ ginger + green chili. Add water 1&1/2 cup of water. Allow it to
boil. Add salt, chopped coriander.Mix ground sama powder gradually into boiling water & simultaneously stir with other hand..continuously so no lumps can form. Keep on stirring until it comes into dough form. Place lid & cook for few minutes.After 5 min turn off flame. Transfer this dough into a bowl. Let it cool.

Once dough is cooled add grated potato into dough. Mix potato & dough well. knead it. Make small sized balls from dough..Make vada by pressing on palms.Make hole at its centre. Use oil or water if it sticks to palms. Make all vadas in the same way.

centre. Use oi

Heat oil in frying pan. Drop ready wadas carefully into heated oil. Flip wadas after 5 min. Fry on both sides on high flame..Take out ready vadas into a plate.

For making dahi vada, put few vadas into normal water after frying immediately. Soak vada for 5 min. Then remove excess water from vada by pressing in between both palms. all pressed vada into a bowl.

To serve dahi vadas, take
vada into serving plate. Drizzle curd/yogurt which is prepared by adding sugar & salt. Sprinkle cumin powder, red chili powder, chopped coriander. A spoonful tamarind chutney & green chili-coriander chutney can infuse the taste. Garnish with few pomegranates. These wadas go well green chili-coriander chutney.