Sabudana Bonda | Sago Bonda | Evening Snacks | Javvarisi Bonda | Tea Time Snacks | Sabudana Recipes
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To make Sabudana Bonda
Sabudana - 1 Cup
Curd - 1 Cup
Water
Onion - 1 No.
Green Chilli - 2 Nos
Ginger
Curry Leaves
Salt - 1 Tsp
Rice Flour - 1/2 Cup
Baking Soda - 1/4 Tsp
Oil
Method
Take a cup of big size sabudana, wash it a couple of times and strain the water.
Take a cup of sour curd and mix it with the strained sabudana.
Add half cup of water and mix again.
Let it get soaked for 4 hours.
After four hours, its been soaked well and nicely plumped up.
To this add finely chopped onion, chopped green chillies, chopped ginger, chopped curry leaves and coriander leaves, salt and mix well.
Add half cup of rice flour as a binding agent. If the sabudana mixture is more moist you can add little more of this flour and mix well. Add quarter tsp of baking soda and mix again.
Adding baking soda will help to get nice fluffy bondas.
To a kadai add enough oil for deep frying. Once the oil is hot, add small portions of the mixture in the oil slowly and gently.
Keep flipping the bondas so that it will evenly cook on all the sides.
Once the bonda’s turns golden brown remove it from the oil and place it on the plate.
Crispy sabudana bonda is ready to be served with Coconut chutney or tomato chutney of your choice.
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