2 cups nylon sabudana (small sago pearls)
4 big potatoes
4-5 green chillies
100 gms groundnuts, roasted and skinned
2 tbsp cumin seeds (jeera)
A handful of chopped coriander leaves
Salt to taste
Oil as required (minimal)
Wash the sabudana and soak in salted water for 2-3 hours.
Drain the water completely and stir thru with a fork. Let it stand in a seive.
Coarsely grind the green chilli and peanuts.
Mash the boiled potatoes and mix well with the sago , cumin seeds, peanuts, green chillies, coriander, and salt to taste to form a dough.
Divide the dough into small lemon size balls.
Heat appe pan and put a drop of oil in each depression.
Drop the dough into the depressions and cook under cover on low flame.
Flip the wadas with the help of a spoon when browned on one side, and cook the other side too under cover.
Cooking time per batch would be about 8-10 minutes.
Serve hot with cucumber yoghurt dip.