sabudana bonda recipe with step by step pics. crisp, spongy and tasty sabudana bonda recipe. this is an interesting recipe of bonda or vadas made with sabudana (tapioca pearls). sabudana bonda is made differently as compared with sabudana vada. thus the taste and texture is different from sabudana vada. apart from the crispness which is the common factor in both, what sets apart sabudana bonda is its sour taste and spongy texture from inside. if you like sour tasting snacks, then you will also like sabudana bonda.
i was inspired by this recipe from mallika badrinath’s cookbook (100 snacks special). i did make many changes to the original recipe and adapted it to suit our tastebuds. now this sabudana bonda recipe has become a keeper recipe. though i have added onions, but for a no onion version, you can skip the onions.
the best part of this sabudana bonda recipe is that no grinding is required. you just need to soak sabudana in curd for some hours and then add spices+herbs and fry. you can even use the appe chatti or paniyaram pan to make these bondas.
these crisp, light and spongy sabudana bonda make for a good evening snack. you can serve them with coconut chutney or coriander chutney or mint chutney. even tomato sauce goes very well.
if you are looking for more snacks recipes then do check:
sabudana bonda
INGREDIENTS FOR sabudana bonda
- ¾ cup fresh curd or slightly sour curd
- ¼ cup water
- ½ cup sabudana (tapioca pearls)
- 3 tablespoons rice flour
- ¼ cup finely chopped onions
- 1 green chili (chopped)
- ½ teaspoon finely chopped ginger or ½ inch ginger (finely chopped)
- 5 to 6 curry leaves (chopped)
- 2 tablespoons chopped coriander leaves
- ½ teaspoon cumin seeds (jeera)
- ¼ teaspoon sugar
- salt as required
- oil as required for deep frying
HOW TO MAKE sabudana bonda
making sabudana bonda mixture
- in a bowl take ¼ cup water and ¾ cup fresh curd. use curd which is thick and not curd having a lot of whey or watery curd.
- with a wired whisk mix very well to get a smooth lump free mixture.
- take ½ cup sabudana in a strainer. then rinse the sabudana pearls with fresh water once or twice. drain the water very well.
- now add these rinsed sabudana pearls in the curd.
- mix very well. cover and keep aside for 5 hours at room temperature. you can even keep overnight for about 7 to 8 hours, but do not exceed above 8 hours.
- the next day sabudana will absorb all the water from the curd and soften. check a few sabudana pearls and press them. they should be soft.
- stir the soaked sabudana with a spoon. the mixture is thick and not medium consistency or watery. do not add any water as then the sabudana vadas will break in oil and splutter.
- now add 3 tablespoons rice flour. mix very well.
- then add ¼ cup finely chopped onions, 1 green chili (chopped), ½ teaspoon finely chopped ginger, 5 to 6 curry leaves (chopped) and 2 tablespoons chopped coriander leaves.
- add ½ teaspoon cumin seeds and ¼ teaspoon sugar. also add salt as per taste. mix very well.
frying sabudana bonda
- heat oil in a kadai or pan. let the oil in the kadai become medium hot. check the oil temperature by adding one to two balls of the sabudana bonda mixture.
- if the bonda comes up gradually and steadily on top, the oil is hot enough to fry. if it comes up too quickly, then oil is too hot. if it settles down at bottom of kadai or comes up very slowly, the oil is not hot enough. if the bondas break then it means there is more moisture in the mixture. just add 1 to 2 tablespoons rice flour.
- with your fingers make round shaped sabudana bonda.
- carefully add them in the medium hot oil. do not over crowd the kadai. add as much as needed without overcrowding the kadai.
- after adding the bonda, do not touch them immediately with the slotted spoon as they will break. let them get fried first. they need to become light golden and crisp first and then you can turn them over with the slotted spoon.
- fry the second side too till light golden and crisp.
- turn over a couple of times and fry sabudana bonda till golden and crisp. remove with a slotted spoon.
- place fried sabudana bonda on kitchen paper towels. fry the remaining bonda in the same way.
- serve sabudana bonda hot or warm with coconut chutney or mint chutney or tomato ketchup.
preparation to make sabudana bonda or saggubiyyam punugulu
1. in a bowl take ¼ cup water and ¾ cup fresh curd. use curd which is thick and not curd having a lot of whey or watery curd.
2. with a wired whisk mix very well to get a smooth lump free mixture.
3. take ½ cup sabudana in a strainer. then rinse the sabudana pearls with fresh water once or twice. drain the water very well.
4. now add these rinsed sabudana pearls in the curd.
5. mix very well. cover and keep aside for 5 hours at room temperature. you can even keep overnight for about 7 to 8 hours, but do not exceed above 8 hours.
6. the next day sabudana will absorb all the water from the curd and soften. check a few sabudana pearls and press them. they should be soft.
making sabudana bonda mixture
7. stir the soaked sabudana with a spoon. the mixture is thick and not medium consistency or watery. do not add any water as then the sabudana bonda will break in oil and splutter.
8. now add 3 tablespoons rice flour.
9. mix very well.
10. then add ¼ cup finely chopped onions, 1 green chili (chopped), ½ teaspoon finely chopped ginger, 5 to 6 curry leaves (chopped) and 2 tablespoons chopped coriander leaves.
11. add ½ teaspoon cumin seeds and ¼ teaspoon sugar. also add salt as per taste.
12. mix very well.
frying sabudana bonda
13. heat oil in a kadai or pan. let the oil in the kadai become medium hot. check the oil temperature by adding one to two balls of the sabudana bonda mixture. if the bonda comes up gradually and steadily on top, the oil is hot enough to fry. if it comes up too quickly, then oil is too hot. if it settles down at bottom of kadai or comes up very slowly, the oil is not hot enough. if the bonda break then it means there is more moisture in the mixture. just add 1 to 2 tablespoons rice flour.
14. with your fingers make round shaped sabudana bonda.
15. carefully add them in the medium hot oil. do not overcrowd the kadai. add as much as needed without overcrowding the kadai.
16. after adding the bondas, do not touch them immediately with the slotted spoon as they will break. let them get fried first. they need to become light golden and crisp first and then you can turn them over with the slotted spoon.
17. fry the second side too till light golden and crisp.
18. turn over a couple of times and fry sabudana bonda till golden and crisp.
19. remove with a slotted spoon.
20. place fried sabudana bonda on kitchen paper towels. fry the remaining bonda in the same way.
21. serve sabudana bonda hot or warm with coconut chutney or pudina chutney or tomato ketchup.
