You need:
Sago: 1 cup (soak sago in water for 1/2 hr., drain water, and keep it in refrigerator for 6-8 hours in closed box)
potatoes: 6-7 medium sized (boiled, peeled and meshed)
Ginger: 1" grated
green chilly: 2 nos chopped
coriander leaves: 1/4 cup chopped
peanuts: 1/2 cup (roasted, peeled and coarsely grounded)
coriander powder: 2 tspn
mango powder: 1 tspn
black pepper powder: 1 tspn
salt: to taste
Mix all the ingredients and make into small flat balls with a hole in center. It is must to have a hole for proper cooking and to avoid bursting of sago.
Frying: Heat oil, add 3-4 vadas in very hot oil. If the oil is less hot then the vadas may spill. Turn over the vadas after half a minute and reduce the flame, frying frequently turning over on reduced flame till they are golden brown. Increase the flame, make fry them till crispy, remove from oil. Add another round of vadas in high heat.
Serve hot with curd chutney and green chutney.
Tip: Making the flame high in the end makes vadas crispy and prepares the oil for next round of frying. Vadas often burst due to sago so keep your face away from oil pan.
interesting - in maharashtra - during vrat we do not eat ginger, corriander, pepper. We make a different variant of sabudana vada as well as khicahdi ... without all of these - they too taste awesome!
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