SABUDANA - 1 CUP
firstly, in a large bowl take 1 cup sabudana and rinse well with water.
BUTTERMILK - 1 CUP
drain off the water and add 1 cup buttermilk
SALT - 3/4 TSP
also, add ¾ tsp salt, 2 chilli, 1 inch ginger and mix well
SOAK - 8 HOURS
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
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.
squeeze and mix well making sure everything is well combined
WATER - 2 TBSP
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
READY TO EAT
finally, drain off the sabudana bonda and enjoy with peanut chutney