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Sago Bonda

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Sago Bonda is a delicious Indian recipe served as a Snack. This delicious recipe is perfect for all age groups with any spicy chutney.

Khichdi is a popular Indian food typically made using rice, lentils and a variety of veggies. There are numerous different versions of Khichadi. The fundamental recipe is actually by using rice and lentils cooked collectively. The masalas and vegetables added differ from family to family, according to whatever they choose. The accompaniments also fluctuate, Parsis have it with a prawn dish, Bengalis have a variety of fried vegetables, while ma... Read More..

About Recipe

Saggu biyyam vepudu, Javvarisi varuval, Saboo Bhaja

How to make SAGO BONDA

(89 ratings)
4 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
SAGO BONDA
Author : Vahchef
Main Ingredient : sago
Servings : 4 persons
Published date : March 01, 2019


Ingredients used in SAGO BONDA
• Sago - 1 cup.
• Onions (chopped) - 1 number.
• Coriander - 1/2 bunch.
• Green chilies - 3 numbers.
• Potato - 2 numbers.
• Coriander powder - 1/2 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Dry mango powder - 1/2 tea spoon.
• Red chili powder - 1/2 tea spoon.
• Salt - to taste.
• Besan flour - 2 tablespoons.
• Turmeric - 1/4 tea spoon.
• Ajwain - 1/2 tea spoon.
• Baking powder - pinch.
• Oil - as required.
Method:
  • Soak the sago for 4 hours and remove the excess water.
  • In a bowl add soaked and mashed sago, chopped onions, chopped coriander, green chillies, boiled and mashed potato, coriander powder, cumin powder, dry mango powder, red chili powder, salt, mix it well and keep it aside.
  • In a bowl add besan flour, turmeric, ajwain, baking powder, salt and add required water make it into a thick batter.
  • Divide the sago and potato mixture into round dumplings.
  • Coat the batter to the dumplings and deep fry in the hot oil till it gets a nice colour.

Serve hot with tomato ketchup.






Cooking with images Sabudana bhaji, Sago , Sabbaakki palya





Articles


Khichdi is a popular Indian food typically made using rice, lentils and a variety of veggies. There are numerous different versions of Khichadi. The fundamental recipe is actually by using rice and lentils cooked collectively. The masalas and vegetables added differ from family to family, according to whatever they choose. The accompaniments also fluctuate, Parsis have it with a prawn dish, Bengalis have a variety of fried vegetables, while many just choose it with a dollop of yoghurt or raita plus some pickle.

 

Khichadi also often called khichdi or kichari which is among the most comfort and boring foods for all of the people who are on dieting. Kichadi is a mixture of all the natural ingredients without fat and lots of spices. It is just made from rice, lentils, and all sorts of fresh green vegetables easily accessible, fresh herbs and cooked together to provide a pleasant plain dish.

 

Khichadi is certainly a well-known dish in eastern, northern and western states of India. The dish is usually known as Khichhuri in the states of Gujarat, Maharashtra and Bengal as they are generally prepared in several houses. Khichadi can be either prepared plain with only rice and lentils or maybe is cooked with the addition of all various veggies such as cauliflower, potato, beans and green peas so it will be more healthy and nutritious. In Bengal the khichhuri is cooked to be a somewhat rich and delicious food but whereas it's cooked very differently in North and Western India - an extremely basic dish that is usually dull taste and a healthy diet food for anyone when sick. Khichadi is also the very first solid that babies are introduced to. Rice and lentils are simmered until mushy, seasoned with turmeric and salt and fed to infants introducing them to "adult" food. It's also a popular campfire food because of the convenience of having the ability to prepare Khichadi in just one simmering pot.

 

As a simple way of offering reasonably balanced Khichdi is also quite popular in Bihar. It is made from rice, dal, and garam masala, cooked to a semi-paste like consistency and eaten with a lot of ghee, baigan ka bharta, aaloo ka bharta (mashed potato mix with garlic, green chili, onion, salt and mustard oil), tomato chutney (blanched tomato, ginger, mustard oil, onion and green chili), papad, tilori (a fried snack), and mango pickle. It's traditional to consume khichdi every Saturday in Bihar, as well as dinner during Makar Sankranti. A trendy variation in khichdi during winter is adding cauliflower and green peas.

 

A long time ago Khichadi was a poor man’s food, that is when two-time meal wasn't available with the low food budget, but these days this dish has also become among the best dish for the rich because of its nutritional values and can also be made as tasty adding with choicest vegetables simmered with an array of lentils and studded with nuts.

 

Health Benefit of Khichdi:

Khichdi is a nutritious food which has an ideal balance of nutrients. The mixture of rice, lentils and ghee will provide you with carbs, proteins, dietary dietary fiber, Vitamin C, calcium, magnesium, phosphorus and potassium. Lots of people also include veggies to it to boost its nutrients.



 

Comments & Reviews

 

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Recent comments

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Mrs.Vahchef Posted on Wed Dec 03 2014

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Muzammil Kubra Posted on Fri Sep 04 2015

Nice recipe?

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Neerja Makam Posted on Sat Nov 07 2015

unique variation of the usual aloo bonda or the sabudana vada! Very creative recipe!?

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Mitra Bhuto Posted on Thu Jun 09 2016

tried it and it turned out to be very good!:) thank you for the recepie?

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