sago bonda

Javvarisi bonda recipe, Sabudana bonda, Javvarisi bonda with idli batter

Javvarisi bonda/ Sabudana bonda with crispy outer layer and soft interior is a delicious tea time snack made with leftover idli/ dosa batter. Yes you heard it right, this bonda can be made with freshly made fermented idli/dosa batter or with that last batter which yields hard idlies and rubbery dosa. Sabudana bonda/ Saggubiyam bonda is prepared with only handful ingredients without involving much work as the batter is already ready. Try making this interesting variety of bonda and surprise your family making their snack time a perfect one. So lets get to the making!
javvarisi bonda

Ingredients

  • Idli/ dosa batter- 1 ½ cup
  • Javvarisi/ sabudhana/ tapioca pearls- 2 tbsp
  • Onion – ¼ cup (chopped finely)
  • Green chilli – 2 (chopped finely)
  • Curry leaves – a spring
  • Salt – to taste
  • Oil – for frying


sago bonda

Note


* 1 cup = 160 ml


sabudana bonda

How to make javvarisi bonda with step by step images


saggubiyam bonda

  1. In a bowl add idli/ dosa batter and javvarisi/ sabudhana. Mix well and keep it aside for 2 hours. This rest time will help jannarisi/ sabudhana to soak and double in size.
    javvarisi bonda
  2. After 2 hours heat oil in a frying pan. To the javvarisi/ sabudhana batter add chopped onion, green chilli and curry leaves. Mix well.
    sabudana bonda
  3. Take small portions of batter in hand and drop it gently in oil one by one and fry them in medium flame. When one side turns golden brown flip it gently. When both sides look golden brown remove the bonda with slotted spoon and transfer it to a plate with paper towel and serve it hot!
    javvarisi bonda

Notes:

  1. You can use freshly made fermented batter or leftover batter to make this bonda.
  2. If your batter is too thick then add little water to make it into flowing consistency, if your batter is too much thin try adding some rice flour.
  3. Soaking javvarisi/ sabudana for 2 hours is must, otherwise the bonda will have sabudana/sago that is hard enough making it tough to eat.
  4. Heat oil really when and then make bonda, if the oil is less heated the bondas will intake lot if oil making the bondas soggy and oily.
    sabudana bonda

 

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