SABUDANA - 1 CUP

firstly, in a large bowl take 1 cup sabudana and rinse well with water.

1

BUTTERMILK - 1 CUP

drain off the water and add 1 cup buttermilk

2

SALT - 3/4 TSP

also, add ¾ tsp salt, 2 chilli, 1 inch ginger and mix well

3

SOAK - 8 HOURS

cover and rest for 8 hours or until sabudana turn soft.

4

SOFT SABUDANA

after 8 hours, the sago will absorb all the buttermilk and turns non-sticky

5

RICE FLOUR - 3/4 CUP

now add ¾ cup rice flour, 2 tbsp peanut, 2 tbsp coriander, 2 tbsp curry leaves, 2 tbsp dry coconut and 1 tsp cumin.

6

SQUEEZE SABUDANA

squeeze and mix well making sure everything is well combined

7

WATER - 2 TBSP

further, add 2 tbsp water and mix well.

8

SOFT DOUGH

form a soft dough adding water if required

9

BALL SIZED 

now grease the hand with oil and pinch a ball sized dough

10

HOT OIL

deep fry in hot oil keeping the flame on medium.

11

GOLDEN BROWN

stir occasionally, and fry on medium flame until the bonda turns golden brown and crisp

12

READY TO EAT

finally, drain off the sabudana bonda and enjoy with peanut chutney

13

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