sabudana bonda recipe | saggubiyyam punugulu | javvarisi bonda | sago bonda with detailed photo and video recipe. an easy and popular deep-fried snack recipe made with sago pearls, herbs, rice flour and buttermilk. it is very similar to the popular sabudana vada recipe, but it is made without potatoes and shaped like bonda with empty space in between. moreover, it cannot also be served as a fasting snack as it contains rice flour and can only be served as an evening snack with a choice of dips.
well, to be honest, i do not generally keep fasting and for me, sabudana recipes are just another breakfast or snack meal. hence there isn’t any significance of sago pearls from a fasting perspective for me. as matter of fact, even before starting this blog, i use to add all those fasting prohibited ingredients to sabudana khichdi and sabudana vada for my breakfast and snack. i started to realise the importance of sabudana only after opening up this blog. having said that, this recipe is very much a non-fasting recipe and only made for snacks purpose. the main reason being the rice flour which is used to give the crisp and bonda shape. i personally have not tried with other flour but i assume it should taste equally great with plain flour and cornflour too.
furthermore, some more additional tips, suggestions and variants to a perfect sabudana bonda recipe. firstly, this recipe is made without potatoes added to it, as it may not form a hollow inside the sago bonda. having said that it is not a deal-breaker and you can more than welcome to add boiled and mashed aloo to the sago and buttermilk mix. secondly, the soaking is extremely important for this recipe or as matter even for sabudana vada. if it is not soaked properly it may burst and explode while deep frying. lastly, deep fry these bonda’s in small batches and deep fry a maximum of 10-11 in one batch. moreover, the number depends upon the size of the frying pan too so plan it accordingly.
finally, i request you to check my other related snacks recipes collection with this post of sabudana bonda recipe. it mainly include my other related recipes like sabudana vada, sabudana tikki, mysore bonda, tomato bajji, bonda soup, bonda, veg bonda, aloo bonda, punugulu. further to these i would also like to mention other recipe categories like,
sabudana bonda video recipe:
recipe card for saggubiyyam punugulu recipe:
sabudana bonda recipe | saggubiyyam punugulu | javvarisi bonda | sago bonda
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
Instructions
- 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.
Nutrition
how to make sabudana bonda with step by step photo:
- 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.
notes:
- firstly, make sure to soak the sago really well else there are chances for bonda to burst while frying.
- also, if you are diet conscious then you can air fry or pan fry with less oil.
- additionally, you can also add boiled aloo as you do for sabudana vada.
- finally, sabudana bonda recipe tastes great when its crispy from the outside and soft from the inside.