Bonda can be made in several ways, this one is an easy version with simple ingredients that you can whip up within minutes and tastes wonderful. Quick video, step by step pictures post.
With simple ingredients such as besan / Kadalai maavu, rice flour, sooji (Rava), onion, green chilli, ginger, asafoetida and curry/ coriander leaves, and a simple procedure, even bachelors can make this easily. I used to have this a lot in my childhood, my mom makes this as a mid-day snack after or as she makes lunch. Just only for me, I used to have it hot and lot too, hehehe😁.
I make this for myself when ever I make bajji. Love this one more than the bajji also after making bajji for everyone at home, I wont feel like having it. No patience to stand and make for myself. So I whip this quickly and have. It takes me instantly to nostalgic moments. This is very basic and easy version, you can add finely chopped, carrot or cabbage too to make it vegetable bonda. Perfect to go with a cup of coffee or tea. You can add some masala powders too like fennel seeds powder, garam masala powder, chaat masala powder. Add everything in moderate. Use ghee in place of oil for more flavour and taste.
Medhu Bonda Recipe
Ingredients
- ½ cup Besan Kadalai mavu/ chana dal flour, measure heaped
- 2 tablespoon Rice flour
- 1 tablespoon Rava/ semolina
- 1 Onion finely chopped
- 1 Green chilli finely chopped
- 5 Curry leaves
- 1 tablespoon Coriander leaves– 1 tbsp finely chopped
- ⅛ teaspoon Asafoetida
- ⅛ tsp Cooking soda
- 1 teaspoon Ginger finely chopped
- Salt – as needed
- 1 tablespoon Hot oil
- Oil – to deep fry
Instructions
- In a mixing bowl, mix all the ingredients (except the oil to deep fry) with ½ cup of water.
- For me ½ cup water was just right, depending on the besan/ rice flour texture, adjust the water consistency as needed to make a thick batter.
- Heat oil and you can either use a spoon or your hand to make small bondas in oil.
- Cook both sides in medium or low flame.
- Drain in paper towel once the bonda is cooked from inside and golden in colour.
Video
Notes
- Making small sized bondas and cooking in low or medium flame ensures cooking from inside.
- Also cooking soda is important to make it cooked from inside.
- Adding rava and hot oil adds a nice crisp to the bondas.
- If the water content is less, the bonda will turn hard and dry.
Bonda method:
- In a mixing bowl, mix all the ingredients (except the oil to deep fry) with ½ cup of water. For me it was just right, depending on the besan/ rice flour texture, adjust the water consistency as needed to make a thick batter.
- Heat oil and you can either use a spoon or your hand to make small bondas in oil. Cook both sides in medium or low flame.
- Drain in paper towel once the bonda is cooked from inside and golden in colour.
Serve hot with cococnut chutney or tomato sauce. I like it as such.
jeyashri suresh
One of my favourite. Tea kadai shop la we get. Never tried at home though. Super tempting
Deesingh
Yumm!!! Love the video
Gayathri Ramanan
bonda looks yummy and tempting...
Geethu Sathiyan
Lovely! If u hav recipe of killu pakoda,post tat too 🙂
Geethu Sathiyan
Lovely! If u hav recipe of killu pakoda,post tat too 🙂
Traditionally Modern Cook
Bonda looks delicious..perfect with evening tea
Priyadharshini R
Hi Mam.. a general doubt .. u r recipes are very easy to prepare and very nice.. please help me with the issue.. whenever I use tamarind for rasam or pulikulambu it's tastes much soar.. please help me to check and how to add tamarind water or pulp for dishes. I will be very grateful
Raks anand
Each tamarind variety is different in taste. So, the best is after you cook for the first day, next day you have to adjust the quantity. You have to use specific measures like measuring spoons and tightly pack while you measure for cooking, so that, next day you can adjust the quantity accordingly.
Madhu
I tried it today very tasty. Thanks for the recipe
Subashini
Hi raji. ..tried this bonda yesterday for a small get together at home..It was so good and everyone enjoyed it. ..I quadrupled the measurements as I needed to prepare more. Your measurements were so perfect as usual and I just replaced green chillies with red chilli powder.thanks for sharing such à simple and easy recipe...
Leelavathy
Hi, just now tried this recipe and came out very well. Thanks to u. But I didn't get that round shape. I think that's because of batter consistency.
Ms Zyed
Hi Raks I made the bondas but it turn out to be sticking to the kadai when frying? Why?
Ms Zyed
Hi Raks I made the bondas but it turn out to be sticking to the kadai when frying? Why?
Raks anand
Oil should have been not hot? Or less oil for deep frying?
Seema
Whether paniyaram tawa can be used fro frying this?
Raks Anand
Yes, I have done that, it. Make sure to do it small, as inside might not get cooked if made big.