Ingredients :

• 1/2 cup sago (sabudana)
  
  
• 1 cup boiled and mashed potatoes 
• 1/2 tsp or as reqd red chilli powder 
• 1/2 tbsp lemon juice
• salt to taste

Method :
Wash the sabudana. Drain and keep aside for about 4 hours. If necessary, sprinkle a little water to moisten the sabudana.


Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.


Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.


Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.Serve hot with curd or green chutney.

Sabudana (Sago) is a popular item used in Maharashtrian cooking, especially during "upavaas/vrat".

Ingredients :

• 1 cup Sabudana / Sago (medium size pearls) wash, drain and soaked overnight
• 1/2 cup coarsely pound roasted peanuts
• 1-2 Tsp sugar
• 1 Tbsp ghee
• 1 Tbsp Fresh Grated Coconut
• 1 Tsp cumin seeds
• 3-4 green chillis, finely chopped
• salt to taste

Method :
Wash the sago thoroughly, drain off the water and let it stand over night. Next day morning, run your fingers through the sago pearls and loosen the lumps if any. The sago should appear clear, translucent, swelled up and separate pearls.Combine coarsely pounded roasted peanuts, sugar and salt to the sago and keep aside.Heat  ghee in kadai ,once hot, add cumin seeds and let them brown a bit. Add the chopped green chillies and suate for 2 minutes.Finally add the sago-peanut mixture and combine well with the seasoning on low heat and Then add coocnut and toss the sago mixture continuously for 8-9 minutess. Serve hot.