Javvarisi vadai

Wash 1/2 cup of Sabudhana (the round variety) and soak in just enough water to cover it.
After 3 hours, drain any excess water.
Add:
1 boiled, peeled and mashed potato and 2 tbsp rice flour.
1 tbsp peanuts pounded coarsely.
1 tbsp of coconut, cut into very small pieces.
1 green chilli and 1/4 inch piece of ginger ground to a coarse paste
Salt to taste (1 tsp)

Mix all the ingredients together till it forms a uniform dough.

Heat oil to deepfry the vadas. Cook on medium fire. Follow the same method as for medhu vadai for frying.

Serve hot while it is crisp, with coconut chutney or with tomato sauce.