| • | Wash sago thoroughly, draining aside the additional water. Soak sago in water for 2-3 hrs and then drain aside the water properly.
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| • | Heat the oil in a frying pan.
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| • | Mix sago, potato, green chilies, and table salt in a normal bowl to form a paste, and make small, flat and circle vadas with moist hands from it.
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| • | Slide the rounds in the heated oil on normal flame. Deep fry the vadas until they turn crispy and light brownish in color.
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| • | Take aside the vadas and drain their additional oil on a kitchen towel.
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| • | Sabodana Vada is ready to eat. Serve it red-hot with green chutney.
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