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# Sabudana Bonda Recipe
| | |
| ---------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Soaking Time** | 8 hr |
| **Total time** | 8 hr 30 min |
| **Serves** | 13 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 102 kcal |
| Carbohydrates | 19 g |
| Protein | 2 g |
| Fat | 2 g |
| Saturated fat | 1 g |
| Cholesterol | 2 mg |
| Sodium | 171 mg |
| Potassium | 87 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 288 IU |
| Vitamin C | 103 mg |
| Calcium | 49 mg |
| Iron | 1 mg |
## 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
1. firstly, in a large bowl take 1 cup sabudana and rinse well with water.
2. drain off the water and add 1 cup buttermilk.
3. also, add ¾ tsp salt, 2 chilli, 1 inch ginger and mix well.
4. cover and rest for 8 hours or until sabudana turn soft.
5. after 8 hours, the sago will absorb all the buttermilk and turns non-sticky.
6. now add ¾ cup rice flour, 2 tbsp peanut, 2 tbsp coriander, 2 tbsp curry leaves, 2 tbsp dry coconut and 1 tsp cumin.
7. squeeze and mix well making sure everything is well combined.
8. further, add 2 tbsp water and mix well.
9. form a soft dough adding water if required.
10. now grease the hand with oil and pinch a ball sized dough.
11. deep fry in hot oil keeping the flame on medium.
12. stir occasionally, and fry on medium flame until the bonda turns golden brown and crisp.
13. finally, drain off the sabudana bonda and enjoy with peanut chutney.
## Step-by-step
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.
## Video
## 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](/recipes/sabudana-vada-recipe-sago-vada).
* finally, **sabudana bonda recipe** tastes great when its crispy from the outside and soft from the inside.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/sabudana-bonda-recipe-saggubiyyam/](https://hebbarskitchen.com/sabudana-bonda-recipe-saggubiyyam/)
