Soak the Sabudana: Wash 1 cup sabudana thoroughly and drain all the water. Add ½ cup water and soak for 2–3 hours or overnight until soft and fluffy.

Prep the Aromatics: In a small chopper or food processor, add the roasted peanuts, green chillies, and coriander leaves. Pulse a few times until coarsely crushed. You want a chunky texture—not a paste.

Make the Mixture: In a large mixing bowl, combine Soaked sabudana, Mashed boiled potatoes, crushed peanut-chilli-coriander mixture, roasted cumin powder, sendha namak, and lemon juice

Mix everything thoroughly until well combined.

Shape the Vadas: Grease your palms with a little oil and shape the mixture into lemon-sized balls. You can use an ice-cream scoop to get uniform size vadas

Cook in Appe Pan (Paniyaram Pan): Heat and lightly grease each cavity of the appe pan with oil. Place the balls in the cavities, cover, and cook on medium heat for about 2 minutes. Flip each ball and cook for another 2–3 minutes until golden brown and crispy on all sides.

Serve: Enjoy your hot and crispy sabudana vadas with green chutney, sweet curd, or straight from the pan while they’re still sizzling!