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.