Soak the sabudana in drinking water for 1 hr, water level should be just above the sabudana. After 1 hr press sabudana and see if it has become soft. if not keep it in water for another ½ hr. otherwise drain excess water by transferring it into a strainer.

Leave aside for 2 hrs or overnight if you want to make it the next day.

In a wide plate mix all the ingredients- the soaked sabudana, along with mashed potato, roasted groundnut powder, chopped green chillies, coriander, juice of a lemon, salt & sugar.

Make lemon size balls and flatten them to make vadas by help of your palm, if the mixture is too sticky to make vada's wet your palms.

Heat oil in a deep kadai and fry the vada's on medium heat until they turn golden brown. remove on a tissue for excess oil to soak.Serve with jeera curd.

Ingredients for Jeera curd curd 2 small bowls ghee 2 tsp jeera ½ tsp 1 very finely chopped green chilli sugar and salt as per taste coriander for garnishing

Method Add jeera & finely chopped chilli to hot ghee, add this to curd and mix well. Add salt and sugar and garnish with coriander.

Note Over the years, I have noticed each company's sabudana takes different time to soak. One trick for soaking sabudana is when you buy the sabudana from the shop soak a tablespoon of sabudana and note the amount of time it takes to become soft. It may differ from the regular brand you always use.