Wash sago in water 2-3 times so that water runs clear and soak it overnight or 4-5 hrs with water just enough to immerse the sago. I usually make vada in the evening and hence soak them morning .

After the soaking time is over, you will see that all water should have got absorbed by the sago and it will be soft and fluffy. If any water is left , drain sabudana well .The pearls should remain separate when you take some in your hands and you should be able to press it with your finger tips .

Meanwhile dry roast the peanuts in a pan or microwave. Let they become crisp.If you want deskin it once cool. I sometimes skip this step if running out of time.

Coarsely powder the peanuts .

Peel and mash /grate boiled potatoes .

Now transfer all the ingredients into a big mixing bowl . ie take sabudana , mashed potatoes , peanut powder , rajgira powder , corn flour , sesame seeds , cumin seeds ,finely chopped green chilli , chopped coriander leaves ,salt , sugar and lemon juice .

Mix everything properly, ensure that the potatoes are properly crushed. Taste test .

Take a kadai and keep oil to heating .

Make ping pong sized small small balls out of sabudana vada mix .

Flatten it between your hands and smoothen the edges . Don't make sabudan vadas too flat and thin .

Once the oil is hot , deep fry the vadas on medium flame till they are golden brown in color . If you want to make your vadas healthy .. you can skip deep frying and instead shallow fry them in appe pan / bake them in an oven .

Drain the sabudana vadas on a tissue paper .

Serve hot sabudana vadas with green chutney or tomato kethcup .