In a large bowl, take 1 ½ cup sabudana grains and soak them underwater for 3 hours. Meanwhile, peel the skins of 2 boiled potatoes. Grate them and set aside for later. After the grains soak for 3 hours, drain off the water and let it sit for 30 minutes, allowing them to drain off the water completely.
In a separate pan, fry ¼ cup peanuts without oil and grind them to a powder consistency. In a large bowl, mix the peanuts and grated potatoes to the soaked sabudana grains.
Follow up with 2 teaspoon grated ginger, ¼ teaspoon black pepper powder, 1 chili, 2 tablespoon coriander leaves, and salt.
Mix well and prep them according to your cooking preference. If you prefer to use the appe pan, make round balls that fit the slots or flatten them like patties to deep fry. Let us look at each method in more detail.
Deep fry method -Place a pan with 2”-3” of oil for deep frying. When oil has heated up, drop the flattened vada or patties one by one and deep fry until it turns golden.
For appe pan method: Place an appe pan or appam pan over medium heat and drop a few teaspoon of oil in each slot. When the pan heats up, place the vada balls and cover it with a lid. Turn over the vadas after 2 minutes or so and continue to cook until they turn crispy golden on both sides.
Finally, serve these crispy sabudana vada fritters warm along with a hot cup of masala tea.