Wash the sabudana well and then soak it overnight with just enough water to cover it. You will find that the water has been absorbed by the sago and it will look plumped up. Refer Tip1 for details on the type of Sago to use.
When you press the pearls with your fingertips it should get mushed up.
Now drain the sago well - at least 15-20 minutes. Make sure there is no water in them before using in the recipe.
While that's draining, dry roast the peanuts until browned
and coarsely chop them. You can grind it into a powder but the coarseness provides a wonderful texture along with a delightful crunch to the vadas.
Now mix all the ingredients in a large bowl (except the flour)
and mix until combined. You will see (if you took care to drain out water from both sago and boiled potatoes) that it really doesnt need binding to shape into vadas. But you can add few tsp of suggested flours (see Tip 3) for extra flavor (and binding if you think you need it).
I dusted by hands with little rice flour and shaped them into medium sized patties.
Repeat for all of them. You can refrigerate this mixture at this point which I personally think helps in avoiding retention of oil (which sabudana wadas are notoriously famous for!)
Heat oil for deep frying. Make sure to keep the temperature at 350F to 375F for making the crispy wadas without oil retention.
Drop the Wadas to the oil, 2-3 per session, or as little (or as many) your vessel can hold. But make sure to adjust the heat accordingly.
Turn on the other side for uniform browning.
Remove and place it on paper towels.