Sabudana Bonda | Saggubiyyam Punugulu | How to Make Sabudana Bonda

Snacks

The Sabudana (Saggubiyyam/Sago) Bondas made in the homes of the Telugu people are great to serve as an evening snack, or on a rainy day or even on a wintery day as comfort food. They can be used as a great substitute for the usual choice of snack items like Mirchi Bajjis or Pakodis.

This snack which is commonly made in Telugu homes is crisp on the outside and soft on the inside. These Sago Bondas with their typical combination of sour, tangy and spicy tastes do not need any side dish or dip. They are so tasty that you never know when to stop eating. The Telugu people also call this dish Saggu Biyyam Challa Bondalu. In Telugu Challa means buttermilk.

The Saggubiyyam Bondas are not available as street food. In the olden times it was a common recipe for home - made food.

You may also like this Recipe Crispy Egg Bonda

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Tips

Saggu Biyyam (Sabudana/Sago):

• It is important to use only larger sized Sabudana

Curd:

• Sour Curd is suitable for this dish. If we use sour curd, the Punugulu (Small Bondas) will come out airy crisp and fluffy. Also the taste is enhanced immensely.

Water:

• ½ cup of water would be sufficient to soak 1 cup of Sago. It is important to soak the sago for 5 hours.

• After mixing rice flour in the soaked sago for Bondas, water should be sparingly added with a spoon as per need. The mixture should not be allowed to be thin as of pouring consistency, as the Bondas will soak up a lot of oil when fried.

Method of frying:

• Let the oil become very hot. Turn the flame to medium before putting in the Bondas for frying. Use a wet hand to shape the Bondas. The Bondas will slip easily into the oil without the dough sticking to the hand.

Another Method:

• If you like, you may add 2 tsp Bengal Gram (Chana Dal) , or Green gram (Moong Dal) which has been soaked for 2 hours. Mix it with the Sago which has been soaked for 5 hours. This combination tastes wonderful.