easy sabudana bonda recipe | saggubiyyam punugulu | javvarisi bonda | sago bonda
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 510 minutes
- Yield: 13 Servings
- Category: Snack
- Cuisine: south india
Ingredients
- 1 cup sabudana / sago
- 1 cup buttermilk
- ¾ tsp salt
- 2 chilli (finely chopped)
- 1 inch ginger (finely chopped)
- ¾ cup rice flour
- 2 tbsp peanut (roasted & crushed)
- 2 tbsp coriander (finely chopped)
- 2 tbsp curry leaves (chopped)
- 2 tbsp dry coconut (chopped)
- 1 tsp cumin
- 2 tbsp water
- oil (for frying)
Method
- firstly, in a large bowl take 1 cup sabudana and rinse well with water.
- drain off the water and add 1 cup buttermilk.
- also, add ¾ tsp salt, 2 chilli, 1 inch ginger and mix well.
- cover and rest for 8 hours or until sabudana turn soft.
- after 8 hours, the sago will absorb all the buttermilk and turns non-sticky.
- now add ¾ cup rice flour, 2 tbsp peanut, 2 tbsp coriander, 2 tbsp curry leaves, 2 tbsp dry coconut and 1 tsp cumin.
- squeeze and mix well making sure everything is well combined.
- further, add 2 tbsp water and mix well.
- form a soft dough adding water if required.
- now grease the hand with oil and pinch a ball sized dough.
- deep fry in hot oil keeping the flame on medium.
- stir occasionally, and fry on medium flame until the bonda turns golden brown and crisp.
- finally, drain off the sabudana bonda and enjoy with peanut chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.