Sago Bonda

I seldom use Sago for evening snack. However my mum's cook did this during my recent India trip and kids liked it. I also had Sago stock (which I wanted to finish it). I roughly had an idea about what she did. I tried it today for quick evening snack as kids wanted something crunchy. I was so lazy to try any chutney.. I served with sauce. This is perfect for even bachelors!
 Sago - 1 Cup (soaked for 4-6 hours)
Rice flour - 1 Cup 
Green Chillies - 4-6 (Finely chopped)

Onion - 3 finely chopped 
Sour Butter milk / yogurt - 2 tablespoon
asafoetida - Pinch
Salt per taste
Curry Leaves - 2 tablespoon (finely chopped)

Coriander leaves - 2 tablespoon (finely chopped)
Oil for deep frying

Soak the Sago for 4-6 hours. Drain the water from Sago. Combine all the ingredients except oil in an boarder bowl and mix well to make the batter. 
Heat the oil in a kada (for deep frying). When the oil is hot take the batter in the hand (about small lemon size) and drop it in the oil.
Let it cook well in medium flame. it will take about 2-3 mins for every batch. If it is getting brown earlier than that them the oil is very hot and flame is high reduce it (cook till it is brown in color or till "shhh" sound subside)