Wash the sabudana for 3-4 times and then soak them in water for 4-5 hours.
Crush the roasted groundnuts.
Mash the potato, soaked sabudana,half of the salt, ginger chilli crushed and groundnuts in it and mix it well.
Heat the ape pan and brush it with oil.
Then make small lemon sized ball of the sabudana and put them on it.
Cook both sides of the vadas till golden brown and keep them aside.
Beat the curd well and mix the remaining salt and crushed ginger chilli in it and mix it well.
Mix the sabudana vadas in it.
Then in a tadka pan heat oil and add the cumin seeds in it and when they crackle add the curry leaves and switch off the flame.
Mix the tadka in the curd and sabudana vadas.
Your sabudana dahi vadas are now ready.
Serve it by sprinkling some roasted cumin and chilli powder and some chopped coriander leaves in it.
