Saggubiyyam Bonda | Sago Bonda....FF-TT # 7

I took a small break from my Family Food Series and posted few cakes and dessert recipes which were apt for the season.Now I am back with the series again continuing with the same theme 'Snacks'.

This week's entry for my 'Family food-Tasty Thursdays'(FF-TT) series was sent by Chaitra. She has sent our family favorite snack called Sago(saggubiyyam) bonda.It is quite common at our place and is almost a favorite with everyone.Many prepare these bondas with left over dosa batter,we prepare this in a different way which is why it is more special at our place.
These bondas are quite crispy and tangy because of the addition of sour curds which imparts a very good flavor to bondas.They are quite plumpy with a crisp crust outside and spongy texture inside and they also stay crisp for long time.These hot,crisp and tangy bondas are perfect for these chilling winter evenings to munch with a cup of tea.
Saggubiyyam(Sago) Bonda Recipe:
(Makes around 25-30 small bondas)

Ingredients:
1/4 cup Nylon Sabudana(small sago)
1/4 cup Sour curds
1/4 cup Chiroti(fine) Rava
1/3 cup Rice flour
2 medium Onions,finely chopped
1/4 cup Coriander,finely chopped
1 tsp finely chopped Ginger
2 tsp Green chilli paste
Salt to taste
Oil for deep frying

Method:

• Soak Sabudana in sour curds for about 7 hrs or overnight.
• Add all the other ingredients and make it to a pakoda style batter,if needed add little extra curds.It should be very thick batter(slightly thicker than idly batter).
• Mean while heat oil in a kadai.
• Drop the small amla sized bondas/pakoda using a spoon or hand in to the oil and fry them on medium heat. Do not disturb them while frying until you get the desired golden brown color on one side.The bondas need not to be evenly sized,so do not bother about the shape and size of them.Turn them around and fry till it is golden brown.Drain the excess oil on a tissue paper.

Serve them hot.These usually these do not need accompaniments,but you can serve them with either coconut chutney or tomato sauce.

Notes:

1. These can be made even 2 hrs ahead. These stay crispy for a long time.
2. They will absorb more oil if you add water and also they will splutter,hence while mixing the bonda batter do no add water and add the required amount of curd instead of water.
3. Nylon sago is good to use for this,if you don't get that use the regular sago.
4. You can add a pinch of soda if you want still crispy bondas,but it is optional.
5. If your batter is thin add little extra rice flour and if your batter is thick add extra curds to it to get the required consistency.